Low Moisture Apples
Ideal shelf-stable ingredient for snacks and more
Versatility. No word better describes Tree Top's low moisture apple ingredients, custom processed to the highest quality standards and your exact specifications. Since they are dried to maximum 3.5% moisture, and have very low water activity, they are typically used in shelf-stable products.
Why choose low moisture apples?
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Because they:
- Are an all-natural fruit ingredient
- Come in many sizes and shapes such as pie pieces, diced, tenderized, flakes, granules, and powder
- Serve as an excellent fat replacer and moisture extender
- Provide an excellent neutral base for other colors and flavors
- Have low transportation and storage costs
Applications
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Fruit serving
1 serving = 1/3 cup diced @ 3% moisture = 13.7 g
Let us work with you to create a product to take advantage of the latest
fruit consumption recommendations. Incorporating a full serving of fruit
into your product creates a marketable advantage.
Preservative Options & Storage
Dehydration itself increases shelf life by lowering the availability of water to microorganisms that cause spoilage. Other substances are used to combat enzymatic browning, which is commonly associated with cut fruit. We offer our low moisture apples preserved with sodium sulfite, alternative treatment, or natural. Calcium Stearate is added to prevent caking.
Sulfited
Sodium Sulfite: 500-1,500 ppm maximum (European markets 600 ppm max.)
Moisture: 3.5% maximum
Water Activity: .10 - .23
Storage recommendations: dry, cool, room temperature or lower
Sodium sulfite is very effective at inhibiting both enzymatic and non-enzymatic
browning, and has been used for centuries in its gas form (sulfur dioxide)
for this purpose. It does, however, increase sodium levels of the finished
product. Potassium metabisulfite can be used on place of sodium sulfite
when formulating low-sodium products. Also, some individuals are sensitive
to sulfites and because the additive has a technical effect, it must be
declared on the finished product.
Alternative Treatment
Ascorbic Acid, Citric Acid, Salts
Moisture: 3.5% maximum
Water Activity: .60 maximum
Storage recommendations: dry, cool, room temperature or lower
Alternative serves as both an antioxidant and an acidulant. In inhibiting
oxidation, it does not destroy the enzymes, but rather is preferentially
oxidized in place of other substrates, since browning occurs after rehydration.
Natural
No preservative, no special process
Moisture: 3.5% maximum
Storage recommendations: dry, cool, room temperature or lower
Requires no additional declarations.
Calcium Stearate
0.5% maximum is added to prevent caking
Reconstitution
Although the end usage, process, size, and style of cut will ultimately dictate the correct ratio, low moisture apples generally require four to five parts water (by weight) to one part apple, to fully reconstitute. Apples return to fresh cut dimensions when reconstituted.
Nutrition*
| Granules | Dices | |
| Moisture (g/100g) | 2.8 | 3.5 |
| Ash (g/100g) | 2.9 | 3.0 |
| Protein (g/100g) | 2.0 | 1.1 |
| Fat (g/100g) | 0.3 | 0.3 |
| Trans Fat (g/100g) | 0.0 | 0.0 |
| Carbohydrates (g/100g) | 92.0 | 92.1 |
| Calories (per 100g) | 377.0 | 374 |
| Sugars (g/100g) | 69.2 | 74.2 |
| Vitamin A as beta-carotene (IU/100g) | 101.0 | <50.0 |
| Vitamin C (mg/100g) | 11.3 | 8.4 |
| Dietary Fiber (g/100g) | 6.2 | 6.2 |
| Sodium (mg/100g) | 580.0 | 550.0 |
| Potassium (mg/100g) | 620.0 | 720.0 |
| Calcium (mg/100g) | 34.0 | 43.0 |
| Iron (mg/100g) | 0.8 | 0.7 |
*These are average values and should be used only to approximate the nutritional composition of any food formulations. Nutritional data not found on this list are present in levels not required by NLEA standards.