California Dried Plum Board
Technical BulletinFebruary, 2005

California Dried Plums Offer Confectionersa Sweet Solution to Control And Reduce
Fat, Calories, Sugar and Carbohydrates
BACKGROUND
According to the National Confectioners Association, the confectionery industry is $25 billion in annual
retail sales (2003). In response to consumer demand for more health-conscious alternatives, a relatively
new confection segment has emerged: sugar free, low-sugar, low-carbohydrate, calcium and vitaminfortified. This segment reached $100 million in sales in 2003. More importantly it is growing at 90% peryear.
Increased consumer interest in and new government guidelines for weight control and calorie reduction
present confectionery food designers with the biggest challenge of any food for nutritional improvement.
One approach is to reduce the fat and sweeteners in chocolate. Another is to attack the fillings. Successwith these nutritionally modified confections has been mixed. Similar to bakery products, taste andtexture are the problems. Indulgence foods rely on sensory satisfaction as the primary consumer appeal.
Recently, sugar alcohols have been used to sweeten confections and have come the closest to meeting
consumer sensory requirements. Even with reduced fat, calories and carbohydrates, poor taste and texture
won't sell indulgence foods because these foods are not purchased as a necessity.
All of this is about to change. California dried plum purees, powders and juice concentrates provide acomplete fruit-based system to balance the nutritional composition of confections with flavor, texture andconvenience. Multi-functional dried plums can also replace various ingredients to potentially reduce cost.
And, because these are natural ingredients, dried plums improve label perception for consumers seeking
shorter label declarations with recognized ingredients.

California Dried Plum Sugars--Virtually Sucrose-free
The main sugars found in fresh plums are glucose, fructose and sucrose. Also, sorbitol, a sugar alcohol
is present. In general, prune-making plums contain twice as much total sugar at harvest than othervarieties of plums.
When compared with fresh prune plums, the concentration of sugar increases in California dried plums,
because of dehydration, but there are also qualitative changes in the proportion of individual sugars. The
most striking change is the nearly total disappearance of sucrose, which is hydrolyzed to glucose andfructose during processing. The high temperature of drying disrupts cell structure, releasing fruit acids andinvertase, which catalyze the conversion during the first few hours of drying.
California prune juice concentrate has a similar sugar profile to dried plums, because it is made fromdried plums by hot water extraction. There is virtually no sucrose, and the proportions of glucose,fructose and sorbitol reflect those in dried plums.

SUGAR COMPOSITION OF CALIFORNIA PRUNE PLUMS,DRIED PRUNES AND PRUNE JUICE(g/100 g)
SampleFresh Prune Plum
Dried Plums
Prune Juice Concentrate(64° Brix)

Glucose3.1
23.4

Fructose
3.3
16.0

Sucrose
4.4
NDSorbitol
2.7
15.0

Total
13.5
54.4

30.6

14.5

0.7

17.8

63.6

ND: Non Detected
Source: Stacewicz-Sapuntzakis M. et al, Chemical Composition and Potential Health
Effects of Prunes: A Functional Food? Critical Reviews in Food Scienceand Nutrition 41(4): 251-286 (2001), and California Dried Plum Board

Natural Sorbitol Source
No other fruit has as much naturally occurring sorbitol as California dried plums. This sugar
alcohol is about 60% as sweet as sucrose and has been shown to be an effective sugar replacement inconfections, baked goods and other indulgence foods.
SORBITOL CONTENT OF SELECTED FRUITSFruit% Sorbitol
California Dried Plums
15.0
Pears (Bartlett)
2.6
Plums (Purple)
1.7
Apples (Winesap)
0.6
Nectarines
0.6
Peaches
0.5Apples (Golden Delicious)
0.2
Grapes (Black)
0.2
Grapes (Red)
Trace
Grapes (White)
Trace
All other Fruits tested*
None* Bananas, cranberries, figs, raisins, apricots,oranges, lemons, limes, dates, strawberries, pineapple)
Source:Quality Determination of Sugars, G. L. C. Separations of Derivatives; Kline,Davis, A., et al; Journal of AOAC, Vol. 53, No. 6, 1970, PP1198-1202,
California Dried Plum Board

Carbohydrate Control…Low Glycemic Response
California dried plums contain about 62.7% carbohydrates per 100 grams. Therefore, when designing
nutritionally improved confections, dried plums become a natural consideration. However, the sugars indried plums do not elevate blood sugar levels rapidly and their glycemic response or index (GI) is in thelow range, i.e., 29 +/-4 (Classification proposed by Dr. J. Brand-Miller--high>70, intermediate 56-69,
low <55). The reasons for this low glycemic index are due to the variation in sugar profiles and fiber
content of dried plums.

The Glycemic Index (GI) measures how fast food is likely to raise blood sugar and can be helpful for
those who are monitoring their blood sugar level. Per gram of carbohydrate, foods with a high glycemic
index produce a higher peak in postprandial blood glucose and a greater overall blood glucose response
during the first two hours after consumption than do foods with a low GI.
Both the quantity and quality of carbohydrate influence the glycemic response. By definition, the GI
compares equal quantities of carbohydrate and provides a measure of carbohydrate quality but notquantity. In 1997 the concept of Glycemic Load (GL) was introduced to quantify the overall glycemic
effect of a portion of food.1,2,3 As a result, the GL of a typical serving of food is the product of theamount of available carbohydrate in that serving and the GI of the food. The higher the GL, the greater
the expected elevation in blood glucose and in the insulinogenic effect of the food.
California dried plums have a Glycemic Index (GI) of 29 (+/-4) and a Glycemic Load (GL) of 10
based on a 60g serving size.
GLYCEMIC INDEX/LOAD OF
DRIED PLUMS AND SELECTED FRUIT(60g Serving)
Fruit
Fresh apples*
Bananas*Oranges*
California Dried plums
Dried apples
ApricotsDates
Figs
Raisins

GI3652422929301036156

GL612510108421625* 120g serving size
Foster-Powell K, Holt SHA, Brand-Miller JC, International table of glycemic index andglycemic load values: 2002. Am J Clin Nutr; 76-5, J

Fat Control
California dried plums have a unique blend of both soluble and insoluble fibers along with high levels ofnaturally occurring sorbitol that mimic many of the textural characteristics of fat. In addition, driedplums also contain about 2% malic acid that has been shown to function as a flavor potentiator inprocessed foods. Malic acid is particularly effective when replacing fat in confectionery fillings. Twoexamples of dried plum's fat and carbohydrate reducing capabilities were developed using dried plumpowder: chocolate truffles and peanut butter cup.

Reduced Carb/Low Fat Chocolate Truffles*
INGREDIENTSFat Free Sour CreamSemisweet Chocolate,Finely Chopped
Dried Plum Powder
Heavy Whipping Cream
Bittersweet Chocolate,Finely Chopped
Whey Protein Isolate
InulinFat Free Half and Half
Maltodextrin
Polydextrose
Crystalline Sorbitol
Cocoa, Dutched, De-fatted
SUBTOTAL (filling)
Maltitol Dark
Chocolate Coating
TOTAL

FILLING(%)
27.28
24.56

TOTAL
(%)
20.46
18.42

12.67
9.75
6.24

9.50
7.31
4.68

4.87
3.90
3.90
2.44
1.95
1.95
0.49
100.00 %
-

3.65
2.93
2.93
1.83
1.46
1.46
0.37
75.00 %
25.00 %-

100.00%

Procedure:1.
In a small saucepan, stir heavy whipping cream, fat free half and half, fat free sour cream, sorbitol,
polydextrose, inulin, maltodextrin, and dried plum powder together. Bring just to a boil overmedium heat, stirring constantly.
2.
Transfer mixture to a food processor and process until smooth.
3.
Stir into semisweet and bittersweet chocolate in bowl, until chocolate is melted.
4. Add dry whey protein isolate and de-fatted cocoa, stirring until evenly dispersed. Cool mixture toroom temperature.
5.
Cover and refrigerate for at least 8 hours.
6.
Spoon chocolate mixture into small mounds onto parchment-covered baking sheets. Chill just untilset (about 30 minutes).
7.
Melt dark chocolate coating and cool until it is barely warm.
8.
Using a small amount of cocoa, roll each mound into a ball.
9.
Dip each chocolate ball into melted maltitol dark chocolate coating, shaking off excess.
10. Place in refrigerator 5 minutes, or until coating is set up.
11. Transfer to a shallow pan and refrigerate, uncovered.
12. Once chilled, store in airtight container in refrigerator.
13. Bring to room temperature to serve.
* Recipe was originally developed for the Dried Plum Board by Chef Gale Gand as a low-fat truffle.
Fat and carbohydrate content has been lowered further.

Truffle Nutrition Facts
20g
70
30% Daily Value
3.5g
5%
2.5g
13%0mg
0%
10mg
0%
10g
3%
1g
6%
3g3g
2g

Serving size
Calories
Calories from fat
Total fat
Saturated fat
Cholesterol
SodiumTotal Carbohydrate
Dietary fiber
SugarsSugar alcohol
ProteinSource: California Dried Plum Board

Reduced Carb/Low Fat Peanut Butter Cup
INGREDIENTS
Peanut Butter, Reduced fat
Water
Peanut Flour, Dark Roasted
Maltitol
Dried Plum Powder
Whey Protein Isolate
InulinOat Fiber 300
Polydextrose
Peanut Flavor
SUB TOTAL 1
Maltitol Dark
Chocolate Coating
SUB TOTAL 2TOTALCOMPONENTS
(%)
33.44
17.01
16.74
15.99
7.64
4.94
2.62
0.73
0.73
0.17
100.00 %-FINAL(%)
20.99
10.67
10.50
10.03
4.79
3.10
1.64
0.46
0.46
0.11
62.75 %
37.25

100.00 %-37.25 %100.00 %Procedure:1.
Mix peanut butter, maltitol syrup, polydextrose, and part of the water together with paddle on low
speed, just until combined.
2.
Add all remaining dry ingredients and blend to incorporate.
3.
Add remaining water, while beating on low. Beat until mixture comes together.
4.
Use maltitol dark chocolate coating to line bottom and side of a 1-inch paper liner. Place at40˚ F for 5-10 minutes, or until set.
5.
Fill with peanut butter filling. Seal by covering top with maltitol dark chocolate coating, placing at40˚ F for 5-10 minutes.

Peanut Butter Cup Nutrition Facts
19g
7035% Daily Value
Total fat
3.5g
6%Saturated fat
2g
11%
Cholesterol
0mg
0%Sodium40mg
2%
Total Carbohydrate
10g
3%Dietary fiber
1g
6%Sugars1g
Sugar alcohol
6g
Protein3g
Source: California Dried Plum Board
Serving size
Calories
Calories from fatConclusion
The confectionery market continues to evolve in multiple ways responding to consumer's changing taste
as well as nutritional preferences. "Zero guilt" is one reason consumers are migrating to less fattening
treats. Variety is another reason. In the past, the sugar-free confectionery category was limited to hard
candy and chocolate aimed at diabetics. Products were produced by companies that specialized in foods
for special diets and not by mainstream candy companies. This is no longer the case, however, asconfectioners of all sizes enter the reduced carb, reduced sugar, reduced calorie categories.
The search for nutritional and sensory modifications in food design has pushed confectioners into newdirections and created opportunities for new ingredients as fillings and coatings. California dried plums
unique multi-functional benefits offers confectioners natural solutions to satisfy both sensory andnutritional objectives. As confectioners pay more attention to candy ingredients, labeling implications
and marketing claims, dried plums should be a primary consideration.
(1) Salmeron J, Ascherio A, Rimm E, et al. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care
1997;20:545-50(2) Salmeron J, Manson J, Stampfer M, Colditz G, Wing A, Willett W, Dietary fiber, glycemic load and risk of non-insulindependent diabetes mellitus in women, JAMA 1997;277:472-7(3) Liu S, Willett W, Stampfer M, et al. A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary
heart disease in US women. Am J Clin Nutr 2000;71:1455-61

For further information contact:

California Dried Plum Board
1-800-729-5992
www.californiadriedplums.org