Why Dried Plums?
For food processors, California Dried Plum and fresh plum products offer a line of natural, multifunctional ingredients that improve and add value to a wide range of products. Thanks to a unique combination of fiber (7.5 percent), sorbitol (14 percent) and organic acids (primarily malic acid at 1.5–2.0 percent), the dried plum fruit system can function, for example, either as a fat substitute in baked goods or as a humectant to retain moisture (and therefore juiciness) in precooked meat products. Available in both wet and dry forms, dried plum and fresh plum ingredients can also can be used as a natural sweetener, a caramel colorant, a preservative, and a flavor enhancer.
A big plus, dried and fresh plum ingredients contribute to cost control/reduction and improve end-product nutrition. Pastes, purees, butters, powders and juice concentrates give the food processor a variety of forms to consider in wet and dry batch systems. The naturally occurring organic acids in dried plums combined with the highest antioxidant power of the most commonly eaten fruits and vegetables have been linked to the suppression of microbial development in meats. Research also points to the effectiveness of dried and fresh plums in alleviating the “warmed-over flavor” (WOF) that characterizes most cooked and re-heated meat products.