Applesauce
Replace butter or shortening with a natural fruit humectant
We take only the finest Golden Delicious apples and blend them with Rome, Jonagold, Winesap, Gala, Newtown, and Granny Smith apples to make our world-famous applesauce. Applesauce is made from apples that have been properly ripened, washed and inspected, then peeled, cored, cooked by steam, and sieved.
Why choose applesauce?
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Because it:
- Can be directly substituted for butter and shortening in baked goods recipes
- Is a low-fat alternative to butter and shortening
- Provides moisture to product texture as a natural humectant
Applications
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Fruit serving
1 serving = 1/2 cup @ 11.5° Brix = 123.5 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
Ascorbic acid is added to provide 100% USRDA Vitamin C and preserve color. Recommended storage is 35° to 45° F. Applesauce should not be frozen.
Nutrition*
| Moisture (g/100g) | 85.05 |
| Ash (g/100g) | 0.25 |
| Protein (g/100g) | 0.2 |
| Fat (g/100g) | 0.3 |
| Trans Fat (g/100g) | 0.0 |
| Carbohydrates (g/100g) | 14.2 |
| Calories (per 100g) | 59.0 |
| Sugars (g/100g) | 12.3 |
| Vitamin C (mg/100g) | 53.0 |
| Dietary Fiber (g/100g) | 1.0 |
| Sodium (mg/100g) | 3.0 |
| Potassium (mg/100g) | 109.0 |
| Iron (mg/100g) | 0.3 |
*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.