the ideal fat replacer
Incorporating dried prunes, in any form, into a bakery food formula can be a profitable decision. They add color, sweetness, flavor, and their all-natural status makes for an appealing ingredient label.
Incorporating the right type of fruit can help attract a large segment of consumers–including health conscious eaters and buyers–that are simply looking for an indulgent treat.
Dried prunes are an ideal fat replacer because they contain:
- high levels of total dietary fiber (8%)
- sorbitol content (at approx., 15%, it serves as an all-natural humectant and helps lower water activity)
- malic acid, which acts as a flavor enhancer and preservative
Dried prunes are the perfect fat replacer for cooking:
- whole-grain breads
- soft cookies
Dried prunesalso offer health-conscious consumers a variety of vitamins, minerals and soluble dietary fiber.
Dried prunes are unique for their high sorbitol content (15%). Sorbitol is an effective humectant, and thus helps keep bakery products soft and moist over an extended shelf life. The reducing sugars, i.e. fructose and glucose, work with sorbitol to provide further humectancy.
Thanks to their unique combination of fiber (7.5%), sorbitol (15%) and organic acids (primarily malic acid at 1.5-2%), dried prunes can be used as a fat substitute in baked goods or as a humectant, retaining moisture (i.e. juiciness) in pre-cooked meat products.
Dried prunes make perfect clones of favorite full fat items:
- They are cost-effective (a small amount of prunes can replace up to 50% of the fat)
- They produce no difference in taste or texture
- They make for healthier, more consumer-friendly products