- What is a California dried plum?
- What makes the California dried plum unique?
- Why do food designers use dried plums as an ingredient?
- How do dried plums help to achieve these benefits?
- In what types of foods do dried plums function best?
- Can you taste dried plums incorporated in foods?
- What forms do dried plums come in?
- What is the best form to use, if I want to evaluate the benefits of dried plums?
- What are the benefits of dried plums in meat and poultry products?
- How much dried plum powder should be used for meat applications?
- What is the best way to incorporate dried plum powder into meat recipes?
- What are the benefits of dried plums in baked goods?
- What about dried plums in sauces, marinades and rubs?
- Are preservatives used in processing dried plums/prunes?
- Are sulfur dioxide or other sulfating agents used on dried plums?
- What about antioxidants?
Q-1. What is a California dried plum?
The California dried plum was created in the 19th Century from the La Petite d’Agen, a French plum variety that fully ripens on the tree without fermenting prior to harvesting.
Q-2. What makes the California dried plum unique?
A. The California dried plum contains several components that are essential in a food ingredient:
- fiber (7.5%)
- sorbitol (15%)
- malic acid (1-2%)
Additional characteristics include:
- antioxidant activity
- a glycemic index of 29 (+/-4)
- a glycemic load of 10.
Finally, dried plums contain natural sweetening agents–i.e. fructose and sorbitol–rather than sucrose.
Q-3. Why do food designers use dried plums as an ingredient?
A. Consumers and foodservice operators seek to create added value opportunities in food products. The benefits of dried plums include:
- Convenience in the form of partial or complete preparation
- Nutritional improvements including natural, reduced fat, organic, whole grain, etc.
- Natural ingredients
- “Real” foods with easy to understand ingredients–cleaner labeling/menu descriptions
- Sensory improvements that achieve “fresh-like” quality
- Expanding flavor experiences with bigger, bolder flavors
This all translates into a competitive edge.
Q-4. How do dried plums help to achieve these benefits?
A. Multifunctional benefits include:
- Cost reduction: ingredient, labor, shelf life, etc.
- Antimicrobial–extended shelf life and better shelf quality
- Moisture retention/humectant
- Fat reduction
- Flavor enhancer/potentiator
- Natural caramel color
- Natural sweetener
- Low glycemic index
Q-5. In what types of foods do dried plums function best?
A. Dried plums produce excellent results in meat and poultry products, baked goods, energy and breakfast bars, sauces/marinades/rubs, confections, etc.
Q-6. Can you taste dried plums incorporated in foods?
A. Generally, no. Dried plums have a neutral, non-characterizing flavor that actually enhances and rounds out other flavors, particularly savory foods and indulgence foods containing chocolate and berries. Although they are used at very low levels of the total formula or recipe, dried plums deliver significant multifunctional benefits.
Q-7. What forms do dried plums come in?
A. Dried plums come in several forms:
- Dried plums powder
- Dried plums and other fruit powder blends
- Dried plums puree
- Dried plums and other fruit puree blends
- Juice concentrates
- Prune juice concentrate
- Fresh plum juice concentrate
Q-8. What is the best form to use, if I want to evaluate the benefits of dried plums?
A. The best dried plum form to use is dried plum concentrate and extract, used in dry and wet batching systems, and rehydrated with 2 parts water or other liquid.
Q-9. What are the benefits of dried plums in meat and poultry products?
A. Dried plums contribute to meat and poultry products shelf life, safety and eating quality in a number of ways:
- Moisture retention, particularly in lean proteins resulting from fiber and sorbitol
- Moisture retention in pre-cooked proteins
- Purge reduction properties
- Moisture retention in proteins that are cooked and held under heat for extensive periods of time
- Suppression of the growth of various meat pathogens due to antioxidants
- Suppression of the growth of normal bacteria that shortens shelf life
- Delayed development of lipid oxidation or warmed-over flavor in pre-cooked meat products
Q-10. How much dried plum powder should be used for meat applications?
A. The recommended place to start is to use dried plum powder re-hydrated at 3% of the total raw meat block. Adjustments can be made based on the type of protein, initial results, desired results, etc. Main characteristics:
- 99% dried plums
- 1% calcium stearate
- 3-5% moisture
- pH 3.7-4.0
Q-11. What is the best way to incorporate dried plum powder into meat recipes?
A. The best way to add dried plum powder to meat formulas/recipes is to include in a flavor system. This can be in the form of vacuum tumbled marinades, rubs, spice blends, etc. For ground proteins, twice-grind products should include dried plums in the second grind. Single ground proteins should add the flavor system as part of a topical treatment.
Q-12. What are the benefits of dried plums in baked goods?
A. Dried plums have many benefits:
- They act as a natural humectant: together, dried plum fiber and sorbitol attract and retain moisture during baking. Used at 3-5% flour basis, dried plums serve as a humectant in yeast-leavened baked goods and are easily incorporated into dry mixes, frozen batters and pucks, thaw-and-serves, bake-and-serves.
- They extend shelf life and eating quality in baked goods in a manner similar to protein products, by retaining moisture and inhibiting the development of mold.
- They can also reduce fat content, lowering overall calories.
Plus:
- Soluble and insoluble fibers form a stable film around air and leavening gas during mixing and bench time to function similar to shortening
- Sorbitol retains moisture
- Malic acid coats mouth and enhances flavors
Q-13. What about dried plums in sauces, marinades and rubs?
A. Dried plum extract can be added to off-the-shelf marinades, or used in custom formulated products, with several important benefits:
- Moisture retention
- Antimicrobial action
- Extended shelf life and eating quality
- Enhanced flavor
Q-14. Are preservatives used in processing dried plums/prunes?
A. The only preservative used in processing conventional dried prunes is potassium sorbate (the potassium salt of sorbic acid) which is used to prevent mold and yeast spoilage. Sorbic acid is completely safe, since it is found in nature in the European sorb apple and in rowanberries. No preservatives are used in Taylor Brothers Farms organic dried prunes.
Q-15. Is sulfur dioxide or other sulfating agents used on dried plums?
A. No. Since dried plums are already dark in color after dehydration, there is no need to use sulfating agents to prevent darkening.
Q-16. What about antioxidants?
A. An indication of the antioxidant activity in foods is the ORAC value. Dried plums have a very high ORAC value of 5770. Most of the antioxidant activity in dried plums comes from chlorogenic and neochlorogenic acids.