Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Raisins
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Raisin paste is made from 100% all-natural raisins.
- It is produced by extruding Thompson Seedless raisins through a fine mesh screen.
- A mild heat treatment keeps the paste pliable and soft during storage.
- Raisin paste can be obtained in coarse and smooth varieties.
- Characteristics
Low water activity: 0.51-0.62
Moisture content: The moisture content of raisin paste greatly influences its spreading and handling characteristics.
Texture: The texture of raisin paste can be controlled by using different grinding conditions. A very fine and smooth product can be obtained, as well as a coarser paste.
Raisin paste can be blended with other liquid materials.- Benefits
- Newtonian rheological properties
- Adds visual appeal
- Sweetens naturally, no additional sweeteners needed
- Low microbiological counts, low pH, compatible with dairy cultures
- Low moisture activity and low pH, stable ingredient
- High sweetening capabilities
- All-natural ingredient
- Extrudable
- Compatible with a variety of flavors
- Shelf-extension properties; humectant
- All-natural mold inhibitor
- Extrudable, pumpable
- Enhances other flavors, compatible with other flavors
- Low moisture activity, shelf stable
- Extrudable
- All-natural intense sweetener
- Adjustable moisture content
- Available in a variety of colors: golden to dark brown
- High in fiber
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Dairy: Sundae-style/mixed types of yogurts, ice cream (as a swirl, a topping or in the mix), frozen novelties (centers), ice cream "bon-bons," sundae-style cottage cheese.
- Confections and Snacks: Fine confectionery fillings, chocolate cups," chocolate covered granola bars, jelly candies, soft-center candies, fruit and nut clusters.
- Bakery: Breads and all-natural bakery items, double textured cookies and pastries, toaster pastries, soft cookies, Danish, multi-layer cakes and mini-loaves.
- Cereals and Cereal-based Products: Fruit-filled cereals, nuggets, granola bars, muesli logs, extruded breakfast cereals.
Properties
- Physical Properties
- Chemical Properties
| Value | Units | Test Method / Conditions | |
| Specific gravity (13-15% moisture, 15-18% moisture) | 1.4 - 1.42 (1.275) | - | - |
| Weight per berry (13-15% moisture) | 0.41 - 0.48 | g | - |
| Water Activity (25°C, 3-15% moisture, 15-18% moisture) | 0.51 - 0.56 (0.55 - 0.62) | - | - |
| Poured density | 0.6 - 0.7 | g/ml | - |
| Tapped density | 0.66 - 0.78 | g/ml | - |
| Maximum shear force | 103 - 117 (47 - 53) | Ibs (kg) | - |
| Penetration force | 151 - 1719 | - | - |
| Value | Units | Test Method / Conditions | |
| pH Value (2:1 Dilution) | 3.5 - 4.0 | - | - |
| Acidity (as tartaric acid) | 1.5 - 2.2 | % | - |
| Total reducing sugars | 68 - 70 | g/100g | - |
| Glucose | 31.7 - 33.1 | - | - |
| Fructose | 36.2 - 36.9 | g/100g | - |
| Sucrose | max. 0.1 | g/100g | - |
| Fructose/Glucose | 1.12 - 1.15 | - | - |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging
Available in 25, 30 and 40 lb containers (11.3, 13.6 and 18.1 kg).
Storage & Handling
- Storage
Raisin paste can be stored at temperatures between 60 and 70°F (150 and 21°C), and should not be exposed to the air for extended periods of time. Cold storage and protection from insects are recommended for extended storage.