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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: |
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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 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. |
