information on the use of Fruitrim ?

Discussion in 'Food & Cooking' started by rock, Nov 6, 2001.

  1. rock

    rock

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    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.
     
  2. suzanne

    suzanne

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    Why on earth do you want to extend the shelf life????
     
  3. rock

    rock

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    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……
     
  4. kuan

    kuan Moderator Staff Member

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    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. rock

    rock

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    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.
     
  6. kuan

    kuan Moderator Staff Member

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    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
     
  7. suzanne

    suzanne

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    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.
     
  8. rock

    rock

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    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.
     
  9. di jo

    di jo

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    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.