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Bakery Fillings, Toppings and Inclusions: |
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Fillings, toppings, a batter ingredient to replace fats and artificial sweeteners. Natural PH reduces mold formation; humectants provide moisture and antioxidants extend shelf life. Can be smeared onto raisin loaf upon exiting the oven. |
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Dairy: |
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Can be used as coatings, fillings and swirls in yogurts, cottage cheese and whipped butters. Phenolics provide the texture and taste of fat, natural PH reduces mold formation; natural sweeteners and fruit flavors reduce the need for artificial sweeteners and flavoring; antioxidant properties reduce quantities of BHA, BHT and TBHQ required and extended shelf life. |
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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 PH reduces mold formation; 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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Reduced viscosity allows product to be used in modern, highly automated spraying and coating systems to coat flakes with the taste of Raisin. Humectants increase moisture and antioxidants reduce BHA, BHT and TBHQ requirements and extend shelf life; natural sweeteners and fruit flavors reduce the need for artificial sweeteners and flavoring. |
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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; Raisin Butters is pumpable and pourable as delivered, no burned flavor and consistent color and texture. |
