Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Raisin Juice Concentrate
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features
- Raisins are stored in sanitary sweat box conditions until ready to process and ship.
- Raisins are rigorously washed in clean mountain water and are sorted. They are then inspected by the U.S.D.A.
- California Raisins are in demand by manufacturers everywhere.
- Only the best raisins are shipped to customers around the world.
- Characteristics
Characteristics Value Benefit Natural No surface treatment is used to aid in drying. The drying process is all-natural, performed 100% in the sun. - Consistent color and flavor
- No chemicals, no additives
- 100% natural
Structural Integrity Because of hand harvesting and sun drying the California raisin develops a firm, unbroken skin. - Holds up to manufacturing processes
- Will not collapse
- Builds volume
Consistency Careful harvesting and state-of-the-art processing ensure a consistent product crop year to crop year. - Consistent chewiness
- Meaty and firm
- Substantial particulate
Sweetness Natural sun drying creates a sweet and fruity morsel. Sugar/acid ratio: 40:1 (approx.) - An intense natural sweetener
- High fructose content
- Fruity taste
Humectancy Natural sun drying creates a consistent moisture content. The water activity is low. - Inhibits staling
- Softens products
- Extends shelf life
Color Natural sun drying creates a consistent dark bluish/black color. - Natural caramel color
- Won't bleed
- Adds visual contrast
Chemical Properties Naturally occurring organic acids provide valuable side benefits to manufacturers. Tartaric acid: 1.5-2.2%, propionic acid. - Enhances flavors
- Inhibits mold growth
- Natural preservative
Quality Control A quality ethic backed by strict inspection procedures maintains California raisins continued excellence. - Aflatoxin negative
- Low microorganism count
- Impeccable purity
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Bakery
- Extends the shelf-life of bread products.
- Sweetens and colors natural baked goods.
- A natural substitute for preservatives.
Confectionery
- A sugar substitute
- A filling for hard candies and molded chocolates
- Very compatible with chocolate
Snacks
- Reduces breakage in crisp cookies and crackers
- Maintains moisture in chewy cakes, soft cookies
- A natural binding agent in cereal bars
Dairy
- Natural syrup for yogurts and ice cream
- Enhances the color and flavor of chocolate milk and ice cream
Condiments
- Enhances the flavors of sauces
- All-natural coloring agent
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| pH Value | 2.0 - 3.5 | - | - |
| Flavor | Inherent fruity flavor | - | - |
| Viscosity (70°F (21°C)) | 260 - 500 | cp | - |
| Weight (1.35 kg/liter, 70° Brix) | 11.25 | lbs/gallon | - |
| Specific gravity | 1.348 | - | - |
| Reducing sugars (dry solids) | 85 to 90 | % |
Regulatory & Compliance
Packaging & Availability
- Availability
Raisin juice concentrate is available in 5 gallon pails (18.9 liters), 55 gallon drums (208 liters) and tank cars.
5 gallon pail
Net weight: 59 lbs (26.5 kg)
Gross shipping weight: 62 lbs (28 kg)
Storage & Handling
- Storage Tips
Temperature: Natural raisins may be stored at room temperature withoutnoticeable loss of color or flavor for a few months. The stability atroom temperature will be dependent upon the moisture levels of theraisins and the relative humidity of the atmosphere. If the storageroom temperature exceeds 50°F (10°C), the relative humidity shouldbe kept below 55%. In addition, precautions against insect damagewill be necessary. If the storage room temperature and relativehumidity are high, refrigerated storage may be adopted for shortperiods of time
Relative Humidity: The optimal relative humidity range for storageof raisins is 45-55%. Raisin moisture content isthen in equilibrium with atmospheric humidity andraisins neither gain nor lose moisture. Controllingthe relative humidity is particularly critical if thestorage temperature is not optimal. Lower temperatures slow the moisture transferrate from the air to the raisins. Poly-bags andproper packaging will considerably help protectraisins in high humidity conditions.- Storage
Because of its low pH, high sugar and soluble solids content, raisin juice concentrate is self-preserving. It is recommended to store it at temperatures between 60° and 70°F (15°
and 21°C). Extended storage may affect its color and flavor, however, such changes are slow.