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information on the use of Fruitrim ?

post #1 of 9
Thread Starter 
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.
post #2 of 9
Why on earth do you want to extend the shelf life????
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #3 of 9
Thread Starter 
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……
post #4 of 9
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
post #5 of 9
Thread Starter 
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.
post #6 of 9
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
post #7 of 9
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.
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #8 of 9
Thread Starter 
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.
post #9 of 9

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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