information on the use of Fruitrim ?

5
10
Joined Nov 6, 2001
Does anyone have information on the use of Fruitrim to extend shelf
life in savoury dressings, sauces etc..
The product is traditionally used extensively in baked/sweet products,
but I believe it can also be incorporated into savoury items with good
results?

Any info appreciated.
 
5
10
Joined Nov 6, 2001
My business sells its dressings, pesto, tapenade, reductions etc to wholesale distributors who supply restaurants & delicatessen’s. In order to maintain a regular supply these distributors need to hold stock, hence the need to extend shelf life……
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
Fruitrim is normally used as a fat replacer in baked goods such as muffins and cakes. Since it's basically sugar, it preserves by lowering water activity... not a preferred method in savory items! :)

Kuan
 
5
10
Joined Nov 6, 2001
Thank you for your coments.
I know of one producer who is injecting Fruitrim into bacon & cured pork loins.
Some of our dressings have a high sugar content (chilli jam etc.) I was wondering had anyone used Fruitrim in a jam or curd with which I could compare quanties and adapt to a savoury application & if so to what benefit? (I’m referring to jams which haven’t been heat processed).

Rock.
 

kuan

Moderator
Staff member
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Joined Jun 11, 2001
You should be able to find information on aw using fruitrim from the manufacturers of the product. I was just at IFT Minn yesterday and didn't think to ask about it. What you're asking is a highly technical question more related to food science than general cooking. If you provide me with more information I might be able to steer you in the proper direction. It might not be cheap, but these people are the best in their fields.

Kuan
 
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Joined May 26, 2001
Oops. I apologize for my attitudinal question. When I work in restaurants, I don't think about extending shelf life as a necessary thing to do. And when I worked for a food manufacturer, we sold all our stuff frozen. I just don't always remember that some foods need to be kept stable ... if I'd known originally why you asked, I wouldn't have been snippy. Sorry.
 
5
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Joined Nov 6, 2001
Thank you both for you comments, as you suggested Kuan the manufacture was obviously the best place to get the information I was looking for. A phone call to our supplier turned up more detailed product specifications than those originally supplied. Like a lot of “clean” food additives the full spectrum of use will only become apparent through time as the more innovative food producers and chefs experiment to exploit a products full potential.
 
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Joined Feb 5, 2011
hi, Rock,would you be kind and share with me the findings about Fruitrim application ,pls.Do you have got any results in your recipe in terms of shelf life extension?Regards,Dijo.
 
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