Low Moisture Puffed Apples
The low-cost alternative to freeze-dried fruits
Tree Top low moisture puffed apples are very close in texture to freeze-dried fruit, and can be flavored to successfully mimic more expensive fruits, including blueberries, strawberries, and peaches. Not only do you get the flavor your customers want, you get the texture too. The unique process of puffing apple pieces forces air into the cellular structure, causing each cell to puff up, duplicating the texture of freeze-dried fruit at about one-fourth the price.
Why choose low moisture puffed apples?
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Because they:
- Have a light and airy texture, similar to a potato chip
- Cost much less than freeze-dried fruits
- Can be colored and flavored to mimic peaches, strawberries, and other more expensive fruits
- Are available in dice or slice
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
Moisture: 3.5% maximum
Water Activity: .10 - .30
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 in 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
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*
| Moisture (g/100g) | 3.5 |
| Ash (g/100g) | 3.0 |
| Protein (g/100g) | 1.1 |
| Fat (g/100g) | 0.3 |
| Trans Fat (g/100g) | 0.0 |
| Carbohydrates (g/100g) | 92.1 |
| Calories (per 100g) | 374 |
| Sugars (g/100g) | 74.2 |
| Vitamin A as beta-carotene (IU/100g) | <50.0 |
| Vitamin C (mg/100g) | 8.4 |
| Dietary Fiber (g/100g) | 6.2 |
| Sodium (mg/100g) | 550.0 |
| Potassium (mg/100g) | 720.0 |
| Calcium (mg/100g) | 43.0 |
| Iron (mg/100g) | 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.