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FruitSmart, Inc. Prune Powder
FruitSmart, Inc. Prune Powder is prepared from clean, wholesome prunes that are mechanically pitted and dried to low moisture, reduced in size to the specified granulation, and packed. This low-moisture powder is made from whole fruits, resulting in an all-natural ingredient. Since it is dried to a maximum 3 - 5% moisture level with very low water activity, it is ideal for use in shelf-stable products. This product is processed, packaged, and shipped in accordance with current Good Manufacturing Practices and in compliance with the United States Food, Drug, and Cosmetic Act of 1938, as amended.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Beverage
- Juice & Juice Drinks
- Oenology
Food & Nutrition — Food
- Desserts & Fruit Preparations
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Fruit Products & Extracts
Other characteristics
- Ingredient Name
- Prune Powder
- Labeling Claims
- Kosher, Natural, Naturally Derived
- Kosher
- Natural
- Naturally Derived
- Certifications & Compliance
- Kosher, cGMP
- Flavor
- Typical, no off flavors
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Prune, Calcium Stearate
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Ingredient Origin
- Natural Origin
- Certifications and Compliance
- Kosher
- cGMP
- Food and Nutrition Applications
- Jams
- Juices
- Wine
Technical data
Table 1 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 5 | % | Moisture Analyzer |
| Particle Size (Passing through 40 mesh screen) | 95 | % | U.S.A. Standard Testing Seive |
| Water Activity | max. 0.70 | — | Water Activity Meter |
Table 2 of 2
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | — | AOAC Method 991.14 |
| Aerobic Plate Count | max. 10,000 | cfu/g | AOAC Method 990.12 |
| Mold | max. 5,000 | cfu/g | AOAC Method 997.02 |
| Total Coliform | max. 10 | cfu/g | AOAC Method 991.14 |
| Yeast | max. 5,000 | cfu/g | AOAC Method 997.02 |
