date:Jun 12, 2015
d flavor of meat, without adding sugar, salt, phosphates or preservatives. The high sorbitol content that helps baked goods stay moist also keeps meat juicy, and the malic acid content helps to inhibit microbial spoilage and retard mold growth.
When using these wet produce ingredients in a formulation, the focus should be on whether that ingredient is being used primarily to give the product fruit flavor or functionality. While both certainly are compatibleand in many products today, desirablei