Quiz Three

Select your favorite product with a minimum 5 ingredients, list the ingredients, method of preparation and functionality of 4 ingredients mentioned in the recipe. Make sure to write 4-5 sentences per ingredient. Mention what will you change in the recipe to make it marketable as per the existing food trends.

Teriyaki Marinade:

This marinade is used for meat products, mainly poultry, to add flavor and tenderize the meat. I chose I due to the convenience factor, and because it is a staple in my household.

Ingredients: Pineapple Juice from Concentrate (Water, Pineapple Juice Concentrate), High Fructose Corn Syrup, Water, Salt, Sherry Wine, Soy Sauce (Water, Soybeans, Wheat, Salt), Sugar, Caramel Color, Contains Less Than 2% Red Wine Vinegar, Modified Food Starch, Spice, Garlic Powder, Citric Acid, Xanthan Gum, Sodium Benzoate (A Preservative). Allergy Warning: Contains Wheat and Soy. May Contain Traces of Milk, Eggs and Anchovies.

Pineapple Juice: Pineapple juice is used as a meat tenderizer. This is due to the bromelain in pineapples. This is a type of enzyme, known as a sulfhydryl protease. Sulfhydryl proteases break apart bonds of the protein. If you have less bonds, it takes our teeth less energy to chew through the meat. They are called sulfhydryl proteases because they need the sulfhydryl side chain of cysteine amino acids to work.

High Fructose Corn Syrup: The process to get high fructose corn syrup is simple. Adding alpha-amylase, beta-amylase, and glucoamylase to corn starch is how it begins. These enzymes break down the starch into glucose molecules. To get fructose molecules, glucose isomerase is added. This rearranges molecules of glucose into molecules of fructose. The functionality of high fructose corn syrup is not only to add flavor, but it also will add color to final product. It often works very similar to the way that sugar works in foods.

Red Wine Vinegar: Red wine vinegar is used in marinades as an acid. This acid denatures proteins and works to tenderize the meat. Since the pineapple is the main tenderizer, in this recipe the red wine vinegar is used to impart flavor. It is also present in small amounts because of the time variable that goes along with using an acid as a tenderizer. If left in the marinade for too long with too high of an acidity, the meat would turn to mush.

Xanthan Gum: Xanthan gum is a hydrocolloid. It is made out of a cellulose backbone with alternating charged tri-saccharide side chains. Due to these charged tri-saccharide side chains there is electrostatic repulsion, as well as steric hindrance due to the size of the side chains, xanthan gum makes a great thickening agent. That is the exact function of it in this marinade. By thickening the marinade, it is easier to process and it is easier to use.