Packed with sorbitol, fiber, antioxidants, and malic acid, our ingredients are rich in quality and character.
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The most versatile and beneficial ingredients not only improve taste but also make food better for you. Our ingredients can enhance flavor, increase moisture, lower sugar and salt, and replace caramel color. And they work in a range of applications, from barbecue sauces and marinades to cookies and granola bars.
They also perform behind-the-scenes roles as flavor enhancers and texture improvers in a range of baked goods. Prune Juice Concentrate, Dried Plum Puree, or Fresh Plum Concentrate can help smooth out the flavor of whole-grain flours while amplifying sweetness. In gluten-free formulas, Dried Plum Powder boosts color while Dried Plum Puree adds moisture. Our ingredients are also high in antioxidant phenolic compounds, which make them excellent flavor stabilizers.
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They also perform behind-the-scenes roles as flavor enhancers and texture improvers in a range of baked goods. Prune Juice Concentrate, Dried Plum Puree, or Fresh Plum Concentrate can help smooth out the flavor of whole-grain flours while amplifying sweetness. In gluten-free formulas, Dried Plum Powder boosts color while Dried Plum Puree adds moisture. Our ingredients are also high in antioxidant phenolic compounds, which make them excellent flavor stabilizers.
Use these ingredients to:
The carbohydrates in Dried Plum Puree or Prune Juice Concentrate bind with water, interrupting the gluten network of the dough to make baked goods tender. The puree not only mimics fat but also enhances moisture. If using puree to replace butter, add the puree while aerating butter and sugar. If using puree to replace vegetable oil, mix the puree into the oil and eggs first. You can also reconstitute Prune Bits in liquid until they form a paste that can be used in place of Dried Plum Puree.
Instead of: butter or vegetable oil
Some of the sweetness in our ingredients comes from sorbitol, which does not affect blood sugar levels and allows us to keep sugar levels lower while maintaining sweetness in baked goods and bars.
To lower sugar, use Prune Juice Concentrate in place of 30% corn syrup, sugar, or brown rice syrup.
Since our ingredients are made with prune plums, adding them to recipes boosts the fruit and fiber content.
Instead of flaxseed, rice bran, or citrus fiber, use Dried Plum Powder.
Instead of date paste, use Dried Plum Puree.
Instead of inulin, fructooligosaccharides, or maltodextrin, replace 50% with Dried Plum Powder.
Instead of oat flour or oat fiber, replace 50% with Dried Plum Powder.
In baked goods like lemon pound cake or vanilla madeleines where deep color is not desired, Fresh Plum Concentrate boosts color subtly. For a test, add Fresh Plum Concentrate to basic vanilla shortbread in the same quantity as vanilla extract. The cookies bake faster and keep longer before going stale.
Dried Plum Puree and Prune Juice Concentrate add moisture and structure to gluten-free items. Aerating Dried Plum Puree with butter and sugar can enhance structure in batters with less sugar and fat. For gluten-free goods that lack color, Dried Plum Powder, Fresh Plum Concentrate, Dried Plum Puree, Prune Juice Concentrate enhance caramelization naturally. Dried Plum Powder also boosts fiber, replacing other fibers in gluten-free mixes. It imparts a lightly flecked appearance, mimicking whole grain flour and imparting a natural, mild sweetness.
With subtle caramel flavor and rounded acidity, Fresh Plum Concentrate, Dried Plum Puree, and Dried Plum Powder enhance taste, reduce warmed over flavor, and take the place of caramel coloring in meat and poultry products. In university studies, Fresh Plum Concentrate has also been shown to work in place of phosphates for moisture binding. Use these ingredients to:
With subtle caramel flavor and rounded acidity, Fresh Plum Concentrate, Dried Plum Puree, and Dried Plum Powder enhance taste, reduce warmed over flavor, and take the place of caramel coloring in meat and poultry products. In university studies, Fresh Plum Concentrate has also been shown to work in place of phosphates for moisture binding. Use these ingredients to:
All of our ingredients have high levels of sorbitol and fiber. Sorbitol attracts moisture while fiber absorbs moisture. When the muscle fibers open up while meat is vacuum tumbled, injected, or ground, our ingredients enter the fibers and attract and hold onto moisture.
At the University of Arkansas Fayetteville Food Science Department, scientists vacuum-tumbled chicken breasts with marinades containing different plum ingredients at different concentrations. One sample group was marinated with sodium tripolyphosphate (STPP) while the control group had no marinade. After evaluating the sensory properties of sample and control groups, the study concluded that the chicken marinated with plum ingredients had comparable flavor and texture compared with the STPP sample, suggesting that plum ingredients are viable alternatives to phosphates.
Our ingredients leverage the rich flavor and texture of dried plums to improve the taste and appearance of meat and poultry. Dried Plum Powder and Dried Plum Puree draw out flavor and enhance caramelization. Fresh Plum Concentrate helps reduce sodium and sugar in marinades while increasing the shelf life of marinated meat and poultry. Because all of our ingredients are exceptionally high in antioxidants, they also reduce warmed-over flavors.
The rich taste of our ingredients complements the savory flavors of meat and poultry. Here are the ingredients to use and the benchtop formulations to get you started.
Ingredient Comparisons for Meat and Poultry
The key ingredient for whole muscle marinades is Fresh Plum Concentrate, which dissolves easily into water. It can be added directly to a vacuum tumbler or injected.
Benchtop Method:
Inject and/or vacuum tumble the protein for 20 to 30 minutes at -27 and 8 rpm with the marinade. Let rest for at least 30 minutes or up to 4 hours before cooking. Mark the meat on a char grill for 2 minutes. Finish in a 375°F oven until the meat reaches an internal temperature of 165°F.
Dried Plum Puree aids in moisture binding and emulsification when utilized at 1.5% to the weight of the meat block. A higher percentage (up to 3%) may be preferred for leaner sausages. For light-colored sausages, use Fresh Plum Concentrate in place of the puree. For sausages that have a high percentage of fat, use .75% Dried Plum Powder with 1% Fresh Plum Concentrate—the powder helps absorb more moisture while imparting flecks resembling black pepper.
Master Formula for Basic Sausage
Benchtop Method: Add protein to seasoning tumbler and mix with salt and seasoning and grind. Add the Dried Plum Puree and ice water and blend. Fill casings. Cook according to equipment specifications.
Mater Formula for Basic Sausage, Lighter Color
Benchtop Method:
Add protein to seasoning tumbler and mix with salt and seasoning and grind. Add the Fresh Plum Concentrate and ice water and blend. Fill casings. Cook according to equipment specifications.
Our ingredients keep burger patties juicy while lowering the incidence of warmed-over flavor and enhancing browning, replacing artificial caramel color.
It’s all about striking the right balance. Fresh Plum Concentrate imparts a smooth, tart flavor and sweetness, like pomegranate molasses, while Prune Juice Concentrate imparts richness, like aged balsamic vinegar. Dried Plum Puree also enhances color and thickens the sauce. And all of these ingredients enhance flavor with less sugar and salt. This means better, healthier sauces.
Use these ingredients to:
It’s all about striking the right balance. Fresh Plum Concentrate imparts a smooth, tart flavor and sweetness, like pomegranate molasses, while Prune Juice Concentrate imparts richness, like aged balsamic vinegar. Dried Plum Puree also enhances color and thickens the sauce. And all of these ingredients enhance flavor with less sugar and salt. This means better, healthier sauces.
Use these ingredients to:
Our ingredients provide rounded sweetness to recipes from classic American barbecue sauce to Asian stir-fry sauce, and everything in between. Prune Juice Concentrate, Fresh Plum Concentrate, and Dried Plum Puree also act as flavor enhancers, allowing for lower sodium levels. You can experiment by holding back half of the salt initially and adjusting as needed later.
Amaz!n Plums Barbecue Sauce
Dried Plum Puree and Fresh Plum Concentrate give this barbecue sauce the texture and taste of classic barbecue sauce without added sugar.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
Amaz!n Plums Stir-Fry Sauce
Asian sauces typically contain a lot of sugar to balance the salty and spicy ingredients. In this recipe, Fresh Plum Concentrate and Dried Plum Puree round out flavors, giving the sauce a tangy sweetness without sugar.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
Amaz!n Plums Red Enchilada Sauce
This innovative enchilada sauce drives the flavors of cumin, chili powder, and cilantro forward in a balanced sauce that tastes good enough to do double-duty as a salsa.
Method:
Combine all ingredients and heat at 240°F until the temperature reaches 210°F. Add additional water to make up for evaporation so the weight remains 100%. Cook for 10 minutes at 210°F. Pack as desired.
It’s no secret that prune plums pair well with savory braises, spices, and chocolate. French chefs braise dried plums with duck and serve spiced dried plums with pork and rabbit terrines. Meanwhile, Moroccan chefs add them to lamb tagine while Polish chefs dip them in chocolate. Our ingredients allow you to leverage plum’s richness further. Using our concentrates, purees, dices, or powder, you can get creative, finding new ways to draw out flavor.
Use these ingredients to:
It’s no secret that prune plums pair well with savory braises, spices, and chocolate. French chefs braise dried plums with duck and serve spiced dried plums with pork and rabbit terrines. Meanwhile, Moroccan chefs add them to lamb tagine while Polish chefs dip them in chocolate. Our ingredients allow you to leverage plum’s richness further. Using our concentrates, purees, dices, or powder, you can get creative, finding new ways to draw out flavor.
Use these ingredients to:
Fresh prune plums are tart and sweet while dried plums get their color from the Maillard reaction, which is what gives them caramel and roasted notes. Before cooking with them, taste our ingredients. Fresh Plum Concentrate resembles pomegranate molasses and can be used in the same way in marinades for kebabs or sauces such as muhammara. It is also perfect for balancing a sauce or dressing that needs sweetness. Prune Juice Concentrate tastes like aged balsamic vinegar or saba from Italy and can be used as a glaze for vegetables or proteins in much the same way. It also can be mixed into oats for a caramelized, oil free granola. Dried Plum Puree works well with deep flavors, like dried chiles as well as tangy ingredients, like tamarind. And Dried Plum Powder works well to enhance spices.
Fresh Plum Concentrate
Pair it with: honey-garlic shrimp, Korean fried chicken, Thai red curry, tandoori marinade, lemon-garlic marinade, sriracha, muhammara, chimichurri, romesco sauce, coriander and mint, red wine vinegar, tomatoes and tomato sauce, salsa, enchilada sauce, shallots, currants, cranberries, maple syrup, fruit smoothies
Use it to replace: pomegranate molasses, honey
Prune Juice Concentrate
Pair it with: barbecue sauce, teriyaki sauce, soy sauce, gochujang, tamarind, ginger, mole, pot roast, ragu, rosemary-garlic marinade, black pepper, whole grains, granola, oranges, dried cherries and dried cranberries, dark chocolate, baking spices, gingerbread, brown butter, cream cheese, coffee, yogurt, toasted nuts
Use it to replace: Molasses, balsamic vinegar, saba
Dried Plum Puree
Pair it with: barbecue sauce, smoked salt, black pepper, chili, chutney, hoisin sauce, caramelized onion, mole, whole grains, oranges, dried fruit, sun-dried tomatoes, soy sauce, toasted nuts, dark chocolate, cream cheese, yogurt
Use it to replace: Tamarind paste, date paste
Dried Plum Powder
Pair it with: whole grains, ancho chili powder, black pepper, cumin, fennel, paprika, onion powder, garlic powder, brown sugar, cinnamon, orange zest, nutmeg, ginger, star anise
Use it to replace: some salt and spices in any spice blend
Diced Dried Plums or Whole Plums
Pair it with: lamb tagine, braised chicken with olives, terrines and pâtes, scones, oranges, apples, dried cranberries, dried blueberries, dried cherries, dark chocolate, fruit tarts, pastry cream, Armagnac, black tea, baking spices, toasted nuts, oatmeal
Use it to replace: dates, figs, raisins
Prune Bits
Pair it with: ancho chiles, Chinese barbecue sauce, soy sauce, cinnamon, toasted nuts, rugelach, whole grains, chocolate, dried fruit, oats, tea, orange juice, vanilla, coffee
Use it to replace: Apple puree, Dried Plum Puree
![<p>How Our Ingredients Work in Meat and Poultry Moisture Binding All of our ingredients have high levels of sorbitol and fiber. Sorbitol attracts moisture while fiber absorbs moisture. When the muscle fibers open up while meat is vacuum tumbled, injected, or ground, our ingredients enter the fibers and attract and hold onto moisture. At the University […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/applications-meat-poultry.jpg)
