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Bakery Fillings, Toppings and Inclusions: |
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Phenolics reduce mold
formation; natural sweetener reduces need for high fructose corn syrup;
Phenolics provide the flavor and taste of fat (low fat formulas);
antioxidants reduce need for BHA, BHT and TBHQ and extend shelf life. Also
can be mixed with grains and fruits in cookie recipes. |
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Dairy: |
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Can be used as an
ingredient in yogurts and cottage cheeses. |
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Nutritional Bars: |
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Sorbitol reduces
quantities of glycerin normally required; Antioxidants reduce quantities of
BHA, BHT and TBHQ required and extend shelf life; natural sweetness and
fruit flavor reduces need for high fructose corn syrup and other artificial
ingredients. |
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Cereals & Snacks Coating/Ingredient: |
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Increases the fiber
effect of all bran cereals when mixed with a formula prior to extrusion or
flaking. Humectants retain moisture content; antioxidants increase shelf
life replace fats and reduce quantities of BHA, BHT and TBHQ required;
Phenolics provide flavor and taste of fat; natural sweetness and fruit
flavor reduces need for high fructose corn syrup and other artificial
ingredients. |
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Chocolates: |
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Phenolics provide the
taste and texture of chocolate. The quantities of chocolate can be reduced,
thereby reducing the amount of fat in the recipe. Antioxidants reduce the
quantity of BHA and BHT required and extends shelf life. Can be mixed with
50% cocoa powder to make a paste extending chocolate or a low-fat chocolate
substitute. |
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Sauces: |
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Replaces paste which
produces a burned taste and an inconsistent texture and color; paste must be
melted prior to use; puree is pumpable and pourable as delivered, no burned
flavor and consistent color and texture. Plum Puree intensifies the flavors
of natural spices such as dill, fennel, cardamom and cinnamon. |
