Unique Added Value!

Several good reasons make dried prunes an outstanding ingredient for meat processing:

• Added flavor
• Antioxidant properties

Flavor

Pectins are believed to have the ability to entrap flavor components that are gradually released during mastication.

Prunes contain both soluble and insoluble pectin that help form a stable film around air and leavening gas during mixing and bench time.

Antioxidant properties

Prunes have been shown to have the highest total antioxidant power among the most commonly eaten fruits and vegetables (ORAC Method). This antioxidant activity has been linked to:

• the suppression of microbial development in meat and poultry
• the reduction of lipid oxidation and warmed-over flavor (WOF).