Last night I broke down a pineapple using a centrifuge for an expermitent, so I can have a better understanding of the fruit on what it is and what it does. Other than the obvious... tasting delicious.
What was left was the pulp, pineapple paste and juice(the juice taste pure but the citric and malic acid wasn't present)
There's two type of acids that's found in pineapple. Citric acid and malic acid
On a cellular level, citric acid allows the conversion of glucose to energy. Some people react allergically to citric acid, Ripe pineapples also contain high levels of malic acid, responsible for sourness in unripe fruit. Malic acid also promotes saliva production which leads to a better over all taste.
To solve the juice flavor I simply reintroduced malic acid and it taste like a fresh picked pineapple but a completely different type of pineapple
The beauty of this breakdown I can now create a series of new textures and flavors that I wasn't capable of doing in the past.
Things like Pineapple glass,sheets, and balloons..and make true pineapple whip not the packaged kind that comes in a powder that you see at many places. *Ahem ahem* like dole whip
Dole whip ingredients
Sugar, Dextrose, Stabilizers (Cellulose Gum, Xanthan Gum, Locust Bean Gum, Guar Gum, Karaya Gum, Pectin), Coconut Oil, Contains 2% Or Less Of Each Of The Following: Maltodextrin, Citric Acid, Natural & Artificial Flavor (contains Pineapple Juice Powder), Modified Food Starch, Malic Acid, Beta Carotene (Color), Mono & Diglycerides, Silicon Dioxide (Anticaking).
#pineapple #researchanddevelopment #moleculargastronomy