Fig Concentrate is a natural product containing no preservatives or additives. It is a pure concentrated water extract of figs derived by leaching the dried figs with water and concentrating the resulting extract under vacuum to a minimum of 70° Brix (70% fruit soluble solids).
Fig Concentrate has varied uses. It may be reconstituted into single strength fig juice, which resembles prune juice in some respects. Fig Concentrate also is used as a natural coloring and anti-staling agent, as well as a flavor enhancer. Other recommended applications include cookies, sauces, fillings, cereals and fruit breads. Fig Concentrate also is widely used by the tobacco industry to give a special flavor-aroma character and to retain freshness in the finished tobacco product.
- Color: Amber to dark brown.
- High in natural monosaccharides glucose and fructose. Reducing sugars are approximately 85% to 90% of dry solids.
- Flavor: A fruity characteristic fig-like flavor is inherent in Fig Concentrate.
- A desirable pH 3.8 - 4.4 for bakery and confectionery applications. The natural acid present is a benefit for many other ingredient uses in food manufacturing.
Fig Concentrate is recommended for use in the commercial bakery production of breads as:
- a flavor enhancer in variety breads. Fig Concentrate will diminish the bitter characteristic of bran.
- an anti-staling agent extending shelf life. Fig Concentrate will delay “hardening” of a bread loaf.
- a natural coloring agent for breads, cereals, cookies and cakes.
- a natural replacement for sucrose, corn syrup, and molasses for flavoring and sweetening.
It has virtually no sucrose content. This is of interest to certain health food manufacturers and to many potential ingredient users where high reducing sugar content is desirable.
Adequate yeast activity is promoted in yeast doughs when Fig Concentrate is added as a natural balanced yeast food.
It is a source of natural brown color. Due to the color of Fig Concentrate, it may replace caramel coloring in some applications. Such a replacement would be desirable where a “natural” connotation is sought by the manufacturer. As a coloring agent, Fig Concentrate would enable a manufacturer to list “fig concentrate” in the ingredient statement instead of “caramel coloring added” or “artificial coloring added”.
The high sugar content serves as a preservative by protecting the product from microbial growth. It is recommended that Fig Concentrate be stored at temperatures between 60°- 70°F. Above 75°F. the color and flavor may be affected; however, this change is slow.
Composition of Fig Concentrate
Nutritional Information per 100 grams
|Calories from Fat||0|
|Vitamin A||100 IU|