Raisin Products

The California Raisin industry offers a variety of products that are suitable for both consumer and industrial usage.  The vast majority of the products offered are of the “Vitis vinifera” Natural Seedless varietal type and are typically dried by the sun, whether it is on paper trays or dried on the vine.  Natural (sun-dried) seedless raisins include the Thompson Seedless and other newer cultivars such as Selma Pete, Fiesta and DOVine.  California Golden Seedless and California Dipped Seedless Raisins are mechanically dried and processed. Other raisin varietal types include Zante Currant, Muscat, Monukka, Sultana, and other seedless.   Raisins may also be further processed in Raisin Paste and Raisin Juice Concentrate.

California Raisins

Characteristics

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 25°C
at 13-15% moisture 0.51-0.56
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

Availability and Storage

California Raisins are shipped in poly-lined boxes. They are available in bulk packages of 30 lbs (13.6 kg) and other size cartons. This is ideal for purchase of full container load of approximately 17 metric tons per 20-foot ocean container, where 1,250 to 1, 800 cases are loaded, depending on the carton size. California Raisins are available in a variety of snack and consumer size packs, too.

California Raisins keep best when stored in the original packaging at a temperature below 45°F (7.5°C) and a relative humidity of 45 to 55%. Once the package is opened, care should be exercised to close it tightly and/or provide air-tight protection against drying.

Composition

Nutrients
Energy 300Kcal
Water 15.4g
Proteins (N x 6.25) 3.3g
Carbohydrates (total by difference) 79.2g
Dietary Fiber 5.3g
Ash 1.8g
Fat (total lipids) 0.46g
Vitamins
Ascorbic Acid (Vitamin C) 3.3mg
Thiamin 0.16mg
Riboflavin (by microbiological assay) 0.09mg
Niacin (by microbiological assay) 0.82mg
Pantothenic Acid 0.05mg
Vitamin B6 0.25mg
Folacin 3.30ug
Vitamin A 8.00 IU
Biotin 4.00ug
Minerals
Calcium 49.00mg
Copper 0.31mg
Iron 2.00mg
Magnesium 33.00mg
Manganese 0.31mg
Phosphorus 97.00mg
Potassium 751.00mg
Sodium 12.00mg
Zinc 0.27mg

 

 


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

Availability and Storage

California Raisins are shipped in poly-lined boxes. They are available in bulk packages of 30 lbs (13.6 kg) and other size cartons. This is ideal for purchase of full container load of approximately 17 metric tons per 20-foot ocean container, where 1,250 to 1, 800 cases are loaded, depending on the carton size. California Raisins are available in a variety of snack and consumer size packs, too.

California Raisins keep best when stored in the original packaging at a temperature below 45°F (7.5°C) and a relative humidity of 45 to 55%. Once the package is opened, care should be exercised to close it tightly and/or provide air-tight protection against drying.

Composition

Raisin Juice Concentrate

From part of the crop, the processors make raisin juice and raisin paste. Raisin juice is a pure extract of raisins. Throughout several processing stages, raisins are leached with water to produce raisin juice. The liquid then is evaporated in a vacuum pan to produce a self-preserving concentrate. Raisin juice concentrate contains a minimum of 70 percent natural fruit soluble solids. It’s added to a variety of foods, including dairy, confectionery and bakery items. Raisin juice extends the shelf life of bread products; it is a natural substitute for preservatives; and it sweetens and colors natural baked goods. For confectionery items, raisin juice acts as a sugar substitute and a filling for hard candies and molded chocolates. In crisp cookies and crackers, raisin juice helps control breakage. With chewy or soft cakes and cookies, the raisin juice can help maintain moisture. It also is a natural binding agent in cereal bars. Raisin juice serves as a natural syrup for yogurts and ice cream.

Characteristics

Physical Properties
Color Amber to dark brown
Flavor Inherent fruity flavor
Viscosity 260-500 cp at 21°C (70°F)
Weight 1.35 kg/liter (11.25 lbs/gallon) at 70° Brix
Specific gravity 1.348
pH 2.0 to 3.5
Tartaric acid 2%
Propionic acid About 500-600 ppm
Reducing sugars 85 to 90% of dry solids
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
  • A 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

Availability and Storage

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)

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 15_ and 21_C (60_ to 70_F). Although, extended storage may affect its color and flavor, this change is slow.

Composition

Nutrients
Energy 225K
Carbohydrates 68.00 g
Sugar (reducing sugar) 65.00 g
Protein (N x 6.25) 2.10 g
Ash 0.60 g
Fat 0.20 g
Fiber 0.02 g
Total Acid (tartaric) 2.00 g
Minerals
Sodium 25 mg
Potassium 110 mg
Calcium 37 mg
Magnesium 37 mg
Phosphorus 99 mg
Iron 3 mg
Copper 0.2 mg
Zinc 0.2 mg
Vitamins
Vitamin C 3.70 mg
Niacin (by microbiological assay) 0.80 mg
Riboflavin (by microbiological assay) 0.02 mg
Thiamin 0.10 mg
Vitamin A 5.00 IU

Nutrients / 100g; g=gram; mg=milligram; ug=micrograms; Kcal=kilocalorie; IU = International Unit