Technical Specification

From their consistent colour and flavour, to extending products shelf life, there are many advantages to using California Raisins in your products.

Flavour stability.

The sweet and fruity flavour develops during 3 weeks of sun drying.  It is stable for up to 15 months when stored in recommended conditions.

  • A natural flavour that consumers recognise and value in food products
  • Does not change during storage
  • Not affected by manufacturing processes

Flavour enhancement.

California Raisins contain 2.2 percent tartaric acid, which is a flavour enhancer.

  • Function as flavour enhancers
  • Flavour potentiators in roasted, baked and microwaveable goods

Flavour compatibility.

California Raisins blend well with sweet flavours – vanilla, cinnamon and citrus.  They also blend well with savoury flavours – both mild and spicy.

  • Excellent flavour background for savoury dishes and ethnic foods
  • Compatible with all sweet foods

Colour.

California Raisins are naturally blue-black due to the intense sun drying that occurs after picking.

  • The dark colour of raisins is fixed and will not bleed or discolour food products
  • No artificial food colourants or additives are used in production

Naturally sweet.

California Raisin growers pick natural seedless grapes when they have a high Brix of 20 to 23, at the very peak of ripeness.

  • When dried, raisins contain glucose and fructose, natural fruit sugars and are plump and chewy.
  • California Raisins do not require sugar infusions for weight like some speciality dried fruits.

Texture/fat replacement.

California Raisins have a soft ‘chew’ that mimics fat and richness.  Raisins act as a fat-replacer in baked goods without the addition of significant amounts of water.

  • Offer pleasant chewiness in a wide range of products
  • Not gritty, typically free from large sugar crystals
  • Function well in fat-free baked goods, cookies and cakes

Texture/skin integrity.

Their skin is not damaged by processing aids or by other processes.  California Raisins retain their shape and integrity during manufacturing processes.

  • Are not easily damaged during mixing
  • Fruit plumps and keeps its integrity during microwaving and baking
  • Will not collapse, builds volume in products

Texture/Binding.

California Raisin sugars create a firm texture that can help bind dry ingredients.

  • A base ingredient in bars, snacks, cookies and other products

Water activity.

At the same moisture content, California raisins generally have a lower water activity than other dried vine fruits due to their intact skin and fructose and glucose content.

Low water (Aw) allows use in low moisture snacks, confections and cereals

  • Easily conditioned for bakery products

Chemical properties.

Naturally occurring organic acids including tartaric, propionic and glutamic acids provide valuable benefits to manufacturers.

  • Enhance flavours
  • Inhibit mould growth
  • Natural preservative

Consistency.

Careful harvesting and state-of-the-art processing ensure a consistent product, crop year to crop year.

  • Consistent colour and flavour
  • Consistent chewiness
  • Meaty and firm

Quality control.

  • Quality backed by strict inspection procedures makes California Raisins the best in the world.
  • Aflotoxin negative
  • Low microorganism

Health benefits

  • California Raisins not only add fibre and potassium into your products, but just one tablespoon of raisins is the equivalent of one of the recognised 5 A DAY portions.
  • Saturated fat and cholesterol free, raisins provide a convenient and delicious way to add more fruit fibre to any product.
  • Raisins contain antioxidant phytochemicals, including polyphenols and cancer-protective catechins.
  • California Raisins are one of the few foods that provide naturally occurring inulin (also known as fructan), a fibre-like carbohydrate that helps support colon health (Medallion Labs).
  • Another study found that daily consumption of 4 x 40g servings of raisins provided moderate but beneficial changes in colon function, including improved digestive function and reduction of potential colon cancer risk factors (Spiller, et al).
  • California Raisins contain fructose and glucose, naturally occurring sugars that are readily absorbed by the body and easily converted into energy.
  • Recent data showed that raisins have a ‘moderate’ glycemic index, indicating that they do not cause a rapid rise in blood sugar levels (Mattern, et al).
  • Researchers at the University of Chicago College of Dentistry have shown that raisins contain naturally-occurring plant compounds (phytochemicals) that suppress bacterial activity in the mouth responsible for gum disease and tooth decay (Wu, et al).

Nutritional Profile

NUTRIENTS (PER 100G)

Energy 300Kcals
Carbohydrates 79.2g
Sugar (reducing sugars) 71.4g
Protein 3.3g
Ash 1.8g
Fat 0.4g
Fibre 5.3g
Water 15.4g


MINERALS (PER 100G)

Calcium 49.0mg
Copper 0.31mg
Iron 2.0mg
Magnesium 33.0mg
Phosphorous 97.0mg
Potassium 751.0mg
Sodium 12.0mg
Zinc 0.27mg


VITAMINS (PER 100G)

Vitamin A 8.00IU
Vitamin B1 (thiamine) 0.16mg
Vitamin B2 (riboflavin) 0.09mg
Vitamin B3 (niacin) 0.82mg
Vitamin B6 0.25mg
Vitamin C 3.30mg
Vitamin E 0.70mg
Biotin 4.00μµg
Folacin 3.30μµg
Pantothenic Acid 0.05μµg

 

Properties

SPECIFIC GRAVITY

at 13 –15% moisture 1.4–1.42
at 15 –18% moisture 1.275


WEIGHT PER BERRY

at 13 –15% moisture 0.41–0.48g
Water activity at 25%
At 13 –15% moisture Low – 0.51– 0.62
Loose and trapped bulky density
Poured density 0.6–0.7g/ml
Tapped density 0.66–0.78g/ml


SHEAR STRENGTH

Maximum shear force 47–53kg
Penetration force 151–171g


CHEMICAL PROPERTIES

pH (2:1 dilution) 3.5–4.0
Acidity (as tartaric acid) 1.5–2.2%
Total reducing sugars 68–70g/100g
Glucose 31.7–33.1g/100g
Fructose 36.2–36.9g/100g
Sucrose <0.1g/100g
Fructose/Glucose 1.12–1.15


MICROBIOLOGICAL ASPECTS

  1. Coli (MPN/g)
Negative
Negative Negative

 

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