California Dried Plum Board
Technical Bulletin
July, 2006

California Dried Plums…Natural Alternative To Reduce Trans
Fat in Baked Goods
Background
The move by the U. S. Food and Drug Administration (FDA) to label the amount oftrans fatty acids in foods and minimize or eliminate trans fatty acids is scheduled
to be implemented by 2006. Significant evidence suggests that the consumption oftrans fatty acids is hazardous to human health even more so than animal andvegetable based saturated fats on an equal consumption basis. Although studies
linking trans fat consumption and coronary heart disease vary, they still point to thesame outcome of increased cholesterol. Further, what differentiates trans fats fromsaturated animal and tropical fats is a single physiological function: They not only
increase total cholesterol but also have been shown to decrease HDL, thus upsetting
the LDL/HDL ratio that is so critical to good heart health.
Trans fats naturally occur in meat and dairy products, though this isn't where
American over-consumption of trans fats originates. Trans fats pervade many of thesnack and baked goods categories that are of greatest concern to nutritionists andthe FDA.
Trans fats increased in the diet when the food industry responded to the healthcommunity's call to reduce saturated fats in prepared foods. Without hydrogenation,
manufacturers found that most vegetable-based fats and oils spoil quicker thansaturated fats, could not withstand the high heat used in deep fryers, and made thebatter and/or dough of many baked products runny.
Trans fats contribute to the taste, texture and shelf life of many of these foods.
Some liquid shortening's are already on the market without trans fatty acids. The
focus of this technical bulletin, however, is solid shortening that is frequently used in
baked goods such as cakes, cookies and other sweet goods.
Baker's Dilemma
Flavor and texture delivery tends to dominate the bakery R&D decision to movefrom hydrogenated oils to trans free. From a flavor standpoint, there is the need formore subtle fat or butter flavors indicative of baked goods. The functionality of solid
shortening is also highly correlated with texture in baked goods and will influence
any decisions to modify or eliminate a trans fat alternative.

Fats and oils in baked goods make the crumb in cakes soft and easy to chew. Fatsand oils also provide lubrication and moistness during manufacturing andconsumption as well as pliability, rise, flakiness, strength and airiness during
product manufacturing.
Lipid technology has been responsive to some of the needs of food processors toremove or reduce the level of trans fatty acids. Bakers, however, have a more difficult
challenge that has not been seen since 1994 when the FDA implemented the current
food labeling laws and prompted the fat-free craze.
Those new labelingrequirements resulted in the disclosure of the fat and calories from fat content offoods including baked goods. This came at a time when fat reduction was being
demanded by consumers and actively promoted by food processors.
Fortunately, now as then, dried plums are available as an effective, natural
alternative for bakers to consider in order to achieve fat reduction, trans fatreduction or elimination, as well as the reduction of total calories and calories fromfat.

Dried Plum's Natural Components
What makes California dried plums so effective as a bakery ingredient? Naturallyoccurring components:•••••

7.5% fiber that attracts moisture in baked goods
15% sorbitol that holds moisture in baked goods and extends
shelf-life
Reducing sugars such as glucose and fructose that also
contribute moisture retention and natural sweetness
1.5% malic acid that potentiates flavors, particularly in fatreduced baked goods, and also inhibits mold development
thus extending shelf-life
The above in combination creates a "natural fruit system"
responsible for dried plum's fat-sparing capabilities

Dried Plum's Reduce Total Fat And Trans FatBakers use shortening for several reasons. Among the most important are air
entrapment during the sugar/shortening or "creaming" stages and the maintenanceof a tender and moist texture in the finished product. Dried plums contain a uniqueblend of both soluble and insoluble pectins which help to form a stable film around
air and leavening gas during mixing and bench time to function in a manner similar
to shortening.

Dried plums also contain a high level of naturally occurring sorbitol. Sorbitol is oneof the most effective humectants known and thus helps to keep the finished productsoft and moist over an extended shelf life.
Fat is a principal carrier of flavor in baked goods. Fat coats the inside of the mouth
to maximize the flavor delivery of baked goods. Dried plums contain malic acid,
which has been shown to be an effective flavor enhancer. Malic acid is released more
slowly than other organic acids and thus has a greater flavor carry-through during
the chewing process. Additionally, malic acid helps to inhibit microbial spoilage andcan also serve as the natural acid component in chemical leavening systems.
Thus, it is possible to replace a portion of the butter, shortening or oil in bakery
formulas using dried plums with little or no noticeable change in the sensory
characteristics of the end product. With proper fine-tuning, reduced-fat baked goods
using dried plums are actually preferred over full-fat alternatives.

Dried Plum's Reduce Calories
Dried plums contain 2.57 calories per gram. Shortening, on-the-other-hand, contains
8.84 calories per gram. Replacing all or a portion of the shortening in a bakery
formula not only reduces the total fat and trans fat content of the finished baked
good but the calories as well.
For example, if 100% of the shortening in a bakery formula is replaced with driedplum puree, the calories are reduced 85%. If 50% of the shortening is replaced withdried plum puree, the calories are reduced by 43%. This calorie replacement ispossible due to dried plum's high sugar content, i.e., over half the composition ofdried plum puree is a combination of reducing sugars and sorbitol.
Not only are calories reduced, but dried plums can also help to reduce sodium levels
by as much as 99% if all of the shortening is substituted with dried plum puree andby 50% if half the shortening is substituted with dried plum puree.
Still further, important nutrients such as calcium, iron, potassium, Vitamins A and
C and niacin are added when dried plum puree is used to replace shortening. Forbakers seeking natural ingredients to satisfy consumer demand for nutritionallyenhanced bakery products without any loss of flavor and other sensory
characteristics, dried plums is a perfect solution.

Dried Plums To The Rescue
Many bakery applications rely, at least in part, on the shortening component
contributed by saturated fats, trans fats or a combination of both. These fatsprovide structure, aeration, creaming and mouthfeel. And, they form the technicalhurdle to any reformulation efforts.
Dried plums function just like shortening in baked goods. Best results are achievedby following a few simple steps:
•••
•

•

Begin by removing half of the added shortening and substitute one-half of thevolume or weight of shortening called for with dried plum purees or powders.
Further adjustments can be made to achieve desired fat levels and acceptablesensory objectives.
Added sugar can be reduced slightly due to dried plums natural sugar content.
As dried plums are acidic, bakery products may benefit from adding a small
amount of baking soda in addition to that normally used.
Total mixing time is significantly less because creaming can be reduced. Also,
there is a reduction in the mixing during the flour stage to avoid gluten overdevelopment. Low or reduced fat doughs and batters should be mixed at theminimum time required for ingredient dispersion.
Bake at the minimum recommended time and temperature levels andgradually increase if necessary.

A Dried Plum Example To Eliminate Trans Fat
FormulaIngredient

REDUCED-FAT CARROT CAKE & MUFFINS(Flour Basis)
Dried Plum
Full Fat Control
Alternative% by weight% by weightStage 1
Dried plum puree-91.00
Shortening
159.25-Sugar (granulated)
89.00
89.00
Egg white (liquid)
15.00
15.00
Vanilla extract
1.40
1.40
Almond extract
0.70
0.70
Stage 2Flour (all purpose)
100.00100.00Baking powder1.90
1.90
Baking soda
2.40
2.40
Salt
1.40
1.40
Cinnamon1.00
1.00
Carrots (shredded)
72.00
72.00
Pineapple (crushed in juice)
64.00
64.00
Golden raisins
19.80
19.80
Walnuts (diced)
18.00
18.00
Water (variable)
84.00
84.00
TOTAL
629.85561.60
Procedure
1. Stage 1: Mix all ingredients at low speed for 30 seconds. Scrape. Mix at highspeed until smooth and light.
2. Stage 2: Add to Stage One ingredients and mix at low speed for 30 seconds.
Scrape. Mix again at low speed for 2 more minutes or until well distributed.
3. Deposit into oiled pans, about 1/2 full. Bake at 350°F for 30-35 minutes. Formuffins fill lined or greased cups 2/3 full and bake 25-30 minutes.

Nutritional Profile
REDUCED-FAT CARROT CAKE & MUFFINS(3.5 ounce muffin or 100 grams)
Full Fat
Dried PlumControl
AlternativeCalories
449
215
Calories from fat
302
18% calories from fat
67%
8%
Fat (g)34.0
2Trans Fat (g)4.140Cholesterol (g)00Sodium (mg)255233
Source: California Dried Plum Board