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This sweet and mildly tangy concentrate has the consistency of molasses with a smoother, rounder sweetness. Its key uses include moisture binding, fat reduction, sugar reduction, and color enhancement. Scroll for ways to work with the ingredient.
Request a Sample6.1% soluble; .47% insoluble
1.5-2.2%
3.5-4.2
70 °Bx
-Glucose: 21.58 g
-Fructose: 14.40 g
-Sucrose: .0 g
-Sorbitol: 15.88 g
<70F
24 months
With the color and consistency of aged balsamic vinegar, this concentrate works well as a glaze for vegetables (see recipe for Roasted Vegetables with Balsamic Glaze) or proteins. It also reduces the time involved in caramelizing onions because it promotes browning.
More Culinary Applications
Blending a small quantity of this concentrate into ground meat will deepen the color and allow burgers or sausages to caramelize better. The concentrate also suppresses lipid oxidation.
More Meat / Poultry Applications
The flavor of this concentrate pairs well with soy sauce and other condiments used in stir-fry sauces. It can also help lower total sodium levels in these sauces. Because it also imparts sweetness, it allows for lower overall sugar levels.
More Sauce Applications
This concentrate can help increase moisture and decrease sugar while boosting caramelization. To reduce fat and sugar, replace up to 50% fat with Prune Juice Concentrate (see the recipe for Fudgy Brownies). In bars, use this concentrate to help with binding and moisture retention.
More Bakery / Bars ApplicationsEver wonder what prune ingredients taste like? James Beard Award-winning author Virginia Willis and Master Chef Daryl Shular join Chef Rick Perez to discuss their potential in the kitchen.
Watch Video
Recipes, tips, and R&D ideas to inspire product creation with prune ingredients from Sunsweet
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