CULINARY
SOLUTIONS FOR
CLEAN-LABELPROTEINSTHE SUNSWEET® ADVANTAGE
Derived from prune plums and packed
with sorbitol, antioxidants, and malic acid,
Sunsweet Ingredients not only aid in moistureretention but also promote browning andenhance the flavors of meat and poultry.
Sunsweet Ingredients come in a variety of forms—
from concentrates and pastes to powders—
helping to turn dried plums into functional andversatile solutions for a variety of products.

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CONTENTS
I. Sunsweet ® Ingredients in Meat		and Poultry Processing

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II. Moisture Retention			4

III. Taste and Appearance Advantages		6

V. Sunsweet ® Ingredients on U.S. Labels

9IV. Sunsweet ® Ingredients			10Product Descriptions
Fresh Plum Concentrate			

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Dried Plum Puree				11Dried Plum Powder			

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IV. Using Sunsweet ® Plum Ingredients:
Ratios and Guidelines

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Whole Muscle				12Sausages					13Burger Patties				14

I. SUNSWEET® INGREDIENTS IN
MEAT AND POULTRY PROCESSING
Propagated since ancient times, prune plums have been cherished for
centuries for their rich flavor and functional properties.
When fresh prune plums are dried, they develop a tangy caramelrichness from the concentration of sugars and acids. Approximately
50% of the weight of a dried plum is sugar, yet unlike most dried fruit,
much of that sugar is sorbitol—a sugar alcohol—which does not spikeblood sugar like other sugars. Sorbitol acts as a humectant and is themain vehicle by which plum-based Sunsweet Ingredients attract andhold moisture in meat and poultry.
As the plums dry, most of their sucrose is converted to glucose andfructose—sugars that aid in browning—but the quantity of sorbitol stays
the same. Very little sucrose remains once the plum is finished drying.
Organic acids, mainly malic but also quinic, comprise roughly 1.5% of
the dried plums. These acids can draw out flavors in food in much thesame way that a few drops of lemon juice can enliven a soup. Dried
plums are also a concentrated source of antioxidant phenolic compounds,
which help prevent the formation of warmed-over flavor in meat.

UNIQUE IN NATURE
Sunsweet prune plums are of the Pruneaux La Petite d’Agen variety, a
GMO-free stone fruit that originated in France. While the compositionsof each Sunsweet Ingredient varies, they all contain several functional
components, including sorbitol, fiber, acids, and antioxidants. All
Sunsweet Ingredients are free of allergens.

DRIED PLUMS AS FUNCTIONAL INGREDIENTSIn studies, Sunsweet Ingredients have been proven to work in place ofphosphates and other binders to bind moisture in meat and poultry,
improving both texture and yield. The ingredients also offer a numberof culinary advantages. With a subtle caramel flavor and bright,
rounded acidity, Sunsweet Ingredients enhance the flavors of thefoods, allowing for better-tasting results, often with less sodium, sugar,
and spices.
Sunsweet Ingredients also enhance the appearance of both raw andcooked proteins. In addition to preventing off-flavors, the high levelsof antioxidants in plums can lengthen the display life of raw protein.
Meanwhile, cooked protein achieves an attractive caramelized exterior
in place of artificial caramel coloring.

3II. MOISTURE RETENTION
One of the biggest issues for poultry and meat producers is moistureloss. Proteins that lack moisture not only taste inferior but also havelower yields. Consequently, applying marinades to protein is necessary
to boost moisture levels of raw and cooked meat and poultry products.

PHOSPHATES: THE CONVENTIONAL SOLUTION
To increase moisture through marinades, processors have long turned
to phosphates. When muscle converts to meat after slaughter, lactic
acid lowers the meat’s pH until it reaches the isoelectric point, thepoint at which the net charge of the protein is zero. In this state, thequantity of water that can be attracted and held by the meat is reduced
because the muscle fibrils (where most of the water in meat is stored)
are packed together.
Adding phosphates alters the pH of the meat and moves it away fromthe isoelectric point, thus increasing the meat’s water-holding capacity.
The change in pH opens up the meat fibers, allowing for space to form
between the muscle fibrils and for phosphates to bond with meat
molecules. Phosphates also affect protein solubility, dissolving someof the muscle protein that restricts water uptake. (A salt-only brine candissolve some protein, but not as effectively as a phosphate-salt brine.)
Among phosphate salts, sodium tripolyphosphate (STPP) has long
been a favorite for moisture retention. This additive raises the pH of
the meat, shaking it out of its isoelectric point and allowing for more
pickup of marinade. It also lowers purge and cook loss compared withother phosphate additives, such as sodium acid pyrophosphate (SAPP).
Yet STPP can leave behind a soapy flavor and bleached color. Chicken
marinated with STPP often does not brown as evenly. Phosphates
can also be difficult to dissolve in brine, especially in areas with hardwater. These issues, as well as growing health concerns around highphosphate consumption, have led producers to look for alternatives.

HEALTH CONCERNS
Medical researchers are finding that the overuse of phosphates in foodprocessing is impacting consumer health. Our bodies only absorb
between 40 to 60% of naturally occurring phosphates in food . Yet
when phosphates are added to processed foods, we absorb more than90%. The prevalence of phosphates in processed food has led to asignificant rise in the total phosphorus we absorb daily.

4Daily phosphorus intake has risen from 500 mg/day in 1990 to morethan 1000 mg/ day in 2010. This can be attributed to the increasing
quantity of phosphate additives used in food production.
— Journal of Renal Nutrition

Consuming too much phosphate can lead to kidney calcification andkidney damage. While healthy kidneys filter out excess phosphates,
nephrologists and patients suffering from kidney failure are well awareof the risk of consuming large amounts of phosphates when kidneys
can’t do the job. Yet studies are also linking phosphate consumption toadverse effects on cardiovascular health and aging.
Phosphates also impact the environment, stimulating algae growthand causing habitats to degrade when untreated water enters rivers
and streams. Concerns about phosphates in water already have led
the domestic detergent industry to pull phosphates from products.
Increased environmental regulations also often require processors totreat leftover brine containing phosphates before disposing of it.

HOW SUNSWEET® INGREDIENTS WORK IN
MOISTURE BINDING
Sunsweet prune plums can be used as an alternative to phosphates
in meat and poultry processing. The probable cause is the uniquechemical compositions of prune plums, which have high levelsof sorbitol and fiber. As a humectant, sorbitol attracts moisture.
Meanwhile, fiber absorbs moisture, holding it in place. Unlike
phosphates, Sunsweet Ingredients do not dramatically change the pHof the protein. Rather, they attract and hold moisture as the muscle
fibers open up during the vacuum tumble and/or injection process or
as meat is ground for sausages and patties.

THE ARKANSAS STUDY
The moisture-binding attributes of plum ingredients were tested ina study conducted by the University of Arkansas Fayetteville Food
Science Department . Scientists vacuum-tumbled chicken breasts
with marinades containing different plum ingredients—Fresh Plum
Concentrate, Dried Plum Powder, a dried plum fiber, and a combinationof powder and fiber—at different concentrations. One sample group
was marinated with STPP while a control sample group had no
marinade. In each marinade, salt levels were kept the same.
Sensory evaluations showed that the chicken breasts marinated withplum ingredients had comparable sensory characteristics and levelsof moisture when compared with the STPP-marinated samples. The

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closest sample to the STPP-marinated chicken was a marinade madewith 1.1% Fresh Plum Concentrate. With these findings, the authors of
the study concluded that plum ingredients could be used in place ofphosphates to enhance the water-holding capacity of poultry.
The Arkansas study also showed that higher usage levels of plumbased ingredients did not necessarily lead to more moisture binding,and marinades with a higher level of concentrate did not outperformmarinades with lower levels of concentrate. The Arkansas study foundthat a marinade with 1.1% Fresh Plum Concentrate had a 10% marinade
pickup compared with a marinade concentration of 2.2%, which only
had an 8% pickup.

III. TASTE AND APPEARANCEADVANTAGES
Sunsweet’s line of ingredients allows chefs and food scientists toleverage the rich texture- and flavor-enhancing capabilities of prune
plums in new applications. Dried Plum Powder and Dried Plum Puree
can draw out flavor in subtle ways while Fresh Plum Concentrate’s lightcolor and a clean, tangy taste can improve everything from marinades
to sauces, braises, and seasoning rubs.

REDUCING SEASONING
The acidity of Fresh Plum Concentrate and Dried Plum Puree
accentuate flavor in meat and poultry preparations. This heightened
taste level allows formulators to cut back on total spices, possibly
reducing the total amount spent on spices and herbs. The flavors ofseasonings often come through strong enough that lowering salt andspice levels is necessary to maintain flavor balance. (In some cases, theproduct will taste too salty if salt isn’t reduced.) Removing sugar frommarinades is also possible because of plums’ natural sweetness.

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RICH IN ANTIOXIDANTS
Lipid oxidation is the major cause of quality deterioration in meat andpoultry products, especially those that are fully cooked. When theunsaturated fatty acids in meat oxidize, they develop warmed-overflavor. Exposure to air and light are the main causes of lipid oxidation,
but iron and salt can trigger it as well. While lipid oxidation can occur
before or after meat is cooked, its presence is most noticeable after
reheating cooked meat. Meat with a greater amount of unsaturated fat,such as poultry and pork, is more susceptible to warmed-over flavor
than beef or lamb.
Synthetic agents, such as butylated hydroxyanisole (BHA) andbutylated hydroxytoluene (BHT), suppress warmed-over flavor.
However, antioxidants also prevent the development of off flavors.
Studies have shown that the high levels of antioxidant phenolic
compounds in prune plums—mainly neochlorogenic and chlorogenic
acids—suppress the formation of warmed-over flavor in roast beef andin turkey sausages. These antioxidants are found naturally in Fresh
Plum Concentrate and Dried Plum Puree.

Dried prune plums have more than 1800 mg of antioxidant phenolic
compounds per 1000 g of fruit. They have more phenolic compounds
than fresh prune plums because dehydration concentrates thecompounds. Neochlorogenic acid represents 71% of the total
phenolics and chlorogenic acid constitutes 24% . Dried prune plums
have an ORAC value of more than 8,000 micromoles of Trolox
Equivalents per 100 g, according to ORAC values published in 2010by the USDA.

8ENHANCING CARAMELIZATIONIn roasted meat and poultry preparations, obtaining a caramelized
exterior goes far in improving the appearance and flavor of the dish.
This formation of browning compounds—the Maillard reaction—is oneof the most important chemical reactions when it comes to imparting
flavor on food. Prune plums have small amounts of free amino acids,
which are key players in the Maillard reaction. During the fruit’s drying
process, fructose and glucose sugars react with amino acids and formbrowning compounds.
These browning compounds are likely what allow plum ingredients totake the place of artificial caramel color in processed meat products.
Dried Plum Powder, Dried Plum Puree, and Fresh Plum Concentrate all
can boost caramelization in meat and poultry.

IV. PLUM INGREDIENTS ON U.S. MEAT
AND POULTRY LABELS
Fresh Plum Concentrate, Dried Plum Powder and Dried Plum Puree
are approved for use as binders in meat and poultry processing in the
United States. According to the USDA’s Table of Safe and Suitable
Ingredients for binders, Fresh Plum Concentrate, Dried Plum Powder,and Dried Plum Puree can be added at levels of up to 2% of the total
product formulation when used solely for moisture binding. This limit
does not apply when the ingredients are instead used as a flavor
component.

9V. SUNSWEET® INGREDIENTS PRODUCTDESCRIPTIONSFRESH PLUM CONCENTRATE
Made from the juice of fresh prune plums, this product is the mostversatile Sunsweet Ingredient for binding moisture, especially inwhole-muscle proteins. Fresh Plum Concentrate blends easily withwater and can be used in both vacuum tumbling or injection processes.
The product also enhances flavor with bright acidity, allowing
manufacturers to reduce the overall quantity of seasonings in a recipe.
In addition, its high level of antioxidants suppresses lipid oxidation,
helping to extend display life and prevent the formation of off flavors.
Alone, the plum-red liquid has the consistency of high-grade maple
syrup and carries a tart-cherry flavor.
Suggested Usage Level: .5% to 1.1% to the weight of the meat block
Fiber: 1.54% soluble; .23% insoluble
Titratable acidity: 1.5 to 2.2% (as malic acid)
Brix: 68º
pH: 3.7-4.2
Sugars: Glucose: 21.18%; Fructose: 13.18%; Sucrose: .25%; Sorbitol: 14.7%

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DRIED PLUM PUREE
Made from a blend of dried plums and prune juice
concentrate, Dried Plum Puree enhances the juicinessand caramel color of meat and poultry items, particularlysausages. When used in sausage formulas, Dried Plum
Puree creates cost saving opportunities by lowering drip
and cook loss while imparting a rich mouth feel. Its highlevel of antioxidants also suppresses lipid oxidation. In
sausage making, Dried Plum Puree can be added directly
to the meat before grinding or while mixing/emulsifying
the meat. Because it is a natural flavor enhancer, it allows
for the reduction in seasoning. Dried Plum Puree is a dark
purple paste with a tangy flavor similar to molasses.
Suggested Usage Level: 1 to 3% to the weight of the meat
block
Fiber: 4.53% soluble; 1.17% insoluble
Titratable acidity: 1.5 to 2.2% (as malic acid)
Brix: 68º
pH: 3.7-4.2
Sugars: Glucose: 21.18%; Fructose: 13.18%; Sucrose: .25%; Sorbitol: 14.7%

DRIED PLUM POWDER
Ground from whole prunes, this reddish-brown plumpowder is very hygroscopic. Its adhesion properties andflavor-enhancing capabilities allow for reductions in overallseasonings. When mixed with seasoning blends, Dried
Plum Powder allows the spices and herbs to adhere to thesurface of the meat so less of the rub falls off. In addition,
it enhances caramelization while staving off lipid oxidation.
The powder also absorbs purge. For use in ground meatproducts, the powder can be added directly to the meat on
the first grind. Dried Plum Powder is brownish-purple andslightly tacky, with a mild, toffee-like aroma.
Suggested Usage Level: .5 to .75% to the weight of the meat
block
Fiber: 7.3% soluble; 4.5% insoluble
Trace acidity
Sugars: Glucose: 22.28%; Fructose: 13.53%; Sucrose: 1.34%; Sorbitol: 17.65%

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VI. USING SUNSWEET® PLUM INGREDIENTS:
RATIOS AND GUIDELINES
The following examples are intended to give guidance on formulatingproducts using these ingredients. Because equipment, processes, batch
sizes, and raw material vary significantly from company to company,
these guidelines are meant to be starting points for experimentation.
The size of the needle in an injector, the length of time spent in a
vacuum tumbler, or the amount of time the protein rests before being
cooked all affect results.

WHOLE MUSCLE
Binding moisture in whole-muscle proteins improves texture andtaste, especially in secondary cuts that have a reputation for being
tough. This master formula yields juicy meat and can be used as astarting point for benchtop tests. The key ingredient for whole muscle
marinades is Fresh Plum Concentrate, which dissolves easily into water.
This recipe uses just under 1% concentrate to the weight of the meat
block. It can be added in a vacuum tumbler with the protein and/or
injected.
MASTER RATIO FOR WHOLE-MUSCLE MEAT OR POULTRY
RAW PROTEIN

10 POUNDS

Fresh Plum Concentrate

.75%

Salt

.4%

Water

15%

Seasonings (vinegar
and/or rosemary extract)2%

PRIMARY EQUIPMENT USED: Vacuum tumbler and a 720 needle(or a pass through a meat tenderizer)
BENCHTOP METHOD: Inject and/or vacuum tumble the protein for
20 to 30 minutes at -27 and 8 rpm with the marinade. Let rest for
at least 30 minutes or up to 4 hours before cooking. Mark the meaton a char grill for 2 minutes. Finish in a 375°F oven until the meat
reaches an internal temperature of 165°F.

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SAUSAGESThe best sausages are juicy, with a fresh, meaty flavor. Sunsweet
Ingredients help cut back on drip and cook loss and lower the incidenceof warmed-over flavor. There are a few ways to incorporate Sunsweet
Ingredients into sausage formulas. The key ingredient is Dried Plum
Puree, which aids in moisture binding and emulsification when used
about 1.5% to the weight of the meat block. For leaner sausages,
however, use up to 3% for a richer mouth-feel. The puree can also be
used in hotdogs to improve texture and reduce moisture loss, whichis especially helpful when hotdogs are held on roller grills or chafing
dishes for extended periods of time. For lighter-colored sausages, use
Fresh Plum Concentrate in place of the puree.
For sausages that have a higher percentage of fat, another option
is to use .75% Dried Plum Powder with 1% Fresh Plum Concentrate.
The powder helps absorb more moisture while imparting flecks that
resemble black pepper.
MASTER RATIO FOR BASIC SAUSAGE (RAW OR PRECOOKED)RAW PROTEIN (27% FAT)

10 POUNDS

Dried Plum Puree

1.5-2%

Ice Water

5%

Salt

1%

Seasonings (vinegar and/or
rosemary extract)

2%

METHOD: Add protein to seasoning tumbler and mix with salt andseasoning and grind. Add the Dried Plum Puree and water andblend. Fill casings. Cook according to equipment specifications.
BASIC FRESH SAUSAGE, LIGHTER COLOR
RAW PROTEIN (27% FAT)

10 POUNDS

Fresh Plum Concentrate

1.5%

Ice Water

5%

Salt

1%

Seasonings (vinegar and/or
rosemary extract)

2%

METHOD: Add protein to seasoning tumbler and mix with salt andseasoning and grind. Add the Fresh Plum Concentrate and ice waterand blend. Fill casings. Cook according to equipment specifications.

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BURGER PATTIESPlum ingredients keep burger patties juicy while lowering the incidenceof warmed-over flavor—an important consideration when making precooked ground meat patties. Plum ingredients also aid in browning,taking the place of artificial caramel color.
• For a cooked, lean patty (10% fat), use .75% Dried Plum Powder tothe weight of the meat block.
• For a cooked, regular patty (20% fat), use .5% Dried Plum Powder
to the weight of the meat block.
• For uncooked patties, the Dried Plum Powder will give the raw
meat a speckled appearance. Use .5% Fresh Plum Concentrate to
avoid visible specks in the patties.

iRitz, E et al., “Phosphate Additives in Food—a Health Risk,” Dtsch Arztebl

Int 109 (2012): 49-55
ii

León JB et al., “The Prevalence of Phosphorus-Containing Food Additives in
Top-Selling Foods in Grocery Stores,” Journal of Renal Nutrition vol 2 issue
4 (2013): 265-270
iii
Sherman, RA et al. “Phosphorus and Potassium Content of Enhanced
Meat and Poultry Products: Implications for Patients who Receive Dialysis,”
Clinical Journal of the American Society of Nephrology (Aug 2009): 13701373
iV
Dhingra, R et al., “Relations of Serum Phosphorus Levels to
Echocardiographic Left Ventricular Mass and Incidence of Heart Failure in
the Community,” European Journal of Heart Failure (Aug 2010): 812-818
V“Early Death by Junk Food? High Levels of Phosphate in Sodas andProcessed Foods Accelerate the Aging Process in Mice,” Sciencedaily.com
http://www.sciencedaily.com/releases/2010/04/100426151636.htm
ViStacewicz-Sapuntzakis, M. et.al., “Chemical Composition and Potential
Health Effects of Prunes: A Functional Food?” Critical Reviews in Food
Science and Nutrition , 41 (4) (2001): 251-286
Vii
Jarvis, N et al., “Dried Plum Produces as a Substitute for Phosphate in
Chicken Marinade,” Journal of Food Science vol 77 nr 6 (2012): 253-257
ViiiMin, B et al., “Mechanism of Lipid Peroxidation in Meat and Meat
Products—A Review,” Food Science and Biotechnology vol 14 no. 1 (2005):
152-163ix
Nuñes de Gonzales, M.T. et al., “Antioxidant Properties of Plum Concentrateand Powder in Precooked Roast Beef to Reduce Lipid Oxidation,” Meat
Science 80 (2008): 997-1004
x
Stacewicz-Sapuntzakis, Critical Reviews in Food Science and Nutrition,
251-286

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SUNSWEET® INGREDIENTS AT A GLANCEFRESH PLUM
CONCENTRATEDRIED PLUM PUREE

DRIED PLUM POWDERINGREDIENTS

Concentrated
fresh plum juice

Prune juice concentrate,
dried plums

Dried plums

CONTAINER SIZE

52 gallon drum

55 gallon drum;
5 gallon pail

40-pound case

APPLICATIONSMoisture binding,flavorenhancement

Moisture binding(especially forsausages), suppresses
warmed-over flavor

Moisture and flavor
enhancement, caramelcolor replacement

CERTIFICATION

Kosher, GMO-free,gluten-free

Kosher, GMO-free,gluten-free

Kosher, GMO-free,gluten-free

PRODUCTION

Juice of freshplums is extracted
and concentrated

Dried plums are pitted andcooked; pulp is concentrated
and then blended with prune
juice concentrate

Dried plums are chopped/
ground, dehydrated, milled,
and passed through ascreen.

CHEMICAL

Brix: 68°
pH: 3.7-4.2
Acidity: 1.5-2.2%

Brix: 68°
pH: 3.7-4.2
Acidity: 1.5-2.2%

Trace acidity

PHYSICAL

Plum red with
tinges of brown;
viscosity similar tomaple syrup

Purple-brown paste

Dark amber to brown
powder; 95% by weightpasses through U.S.
standard No. 100
mesh screen

STORAGE

24 months stored
at <32°F and<60%
humidity

18 months stored at <45 to
55°F and <60% humidity

36 months stored at 50 to
60°F and 40-55% humidity

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NOTES

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NOTES

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NOTES

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