Fig Concentrate

Fig concentrate is a natural product containing no preservatives or additives.  It is a pure concentrated water extract derived by leaching the figs with water and concentrating the resulting extract under vacuum to a minimum of 70° Brix (70% fruit soluble solids).

Fig concentrate is used in many applications such as cookies, sauces, fillings, cereals and fruit breads. Fig concentrate is widely used by the tobacco industry to give a special flavor-aroma character and to retain freshness in the finished tobacco product. Other applications such as kombucha, beer, and liquor.

• Color: Amber to dark brown.
• Flavor: A fruity characteristic fig-like flavor is inherent in fig concentrate.
• A desirable pH 3.8 - 4.4 for bakery and confectionery applications. The natural acid present is a benefit for many other ingredient uses in food manufacturing.

• A natural replacement for sucrose, corn syrup, and molasses for flavoring and sweetening.
• It has virtually no sucrose content. This is of interest to certain health food manufacturers and to many potential ingredient users where high reducing sugar content is desirable.
• Adequate yeast activity is promoted in yeast doughs when fig concentrate is added as a natural balanced yeast food.
• It is a source of natural brown color. Due to the color of fig concentrate, it may replace caramel coloring in some applications. Such a replacement would be desirable where a “natural” connotation is sought by the manufacturer. As a coloring agent, fig concentrate would enable a manufacturer to list “fig concentrate” in the ingredient statement instead of “caramel coloring added” or “artificial coloring added”.

NUTRITIONAL CONTENT PER 100 GRAMS:

INGREDIENTS: Soluble fig solids and water