Characteristics

Here you'll find the various characteristics of California raisins, as well as several of the commercial applications in which they're used.

Physical Properties
Specific gravity
  at 13-15% moisture 1.4-1.42
  at 15-18% moisture 1.275
  Weight per berry at 13-15% moisture 0.41-0.48g
Water Activity at 25ºC
  at 13-15% moisture 0.51-0.56
  at 15-18% moisture  
Loose and tapped bulky density
  Poured density 0.6-0.7g/ml
  Tapped density 0.66-0.78 g/ml
Shear strength
  Maximum shear force 47-53 kg
  Penetration force 151-171g
Chemical Properties
pH (2:1 dilution) 3.5-4.0
Acidity (as tartaric acid) 1.5-2.2%
Total reducing sugars 68-70g/100g
Glucose 31.7-33.1g/100g
Fructose 36.2-36.9g/100g
Sucrose < 0.1g/100g
Fructose/Glucose 1.12-1.15
Microbiological Aspects
E. Coli (MPN/g) Negative
Salmonella Negative


Applications
Bakery Extends the shelf-life of bread products
Sweetens and colors natural baked goods
A natural substitute for preservatives
Confectionery A sugar substitute
A filling for hard candies and molded chocolates
Snacks Controls breakage in crisp cookies and crackers
Maintains moisture in chewy cakes, soft cookies
A natural binding agent in cereal bars
Dairy Natural syrup for yogurts and ice cream
Enhances the color and flavor of chocolate milk
and ice cream
Condiments Enhances the flavors of sauces
All-natural coloring agent

 
Raisin juice concentrate is available in 18.9 liter pails (5 gallons), 208 liter drums (55 gallons) and tank cars.

18.9 liter pail:
Net weight: 26.5 kg (59 lbs) Gross shipping weight: 28 kg (62 lbs)
 

Storage
Because of its low pH, high sugar and soluble solids content, raisin juice concentrate is self-preserving. It is recommended that it be stored at temperatures between 15º and 21ºC (60º to 70ºF). Extended storage may affect its color and flavor, however, this change is slow.