Difference between revisions of "Recipe/Estimation"
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To illustrate the recipe estimation idea several examples will be explored by looking at some products | To illustrate the recipe estimation idea several examples will be explored by looking at some products | ||
=== Apple syrup === | === Apple syrup === | ||
− | Apple syrup is a product where apples are cooked, where the water evaporates and one is left with a very thick syrup. An example is [https://world.openfoodfacts.org/product/8713326190967/appelstroop-de-nieuwe-band this product] | + | Apple syrup is a product where apples are cooked, where the water evaporates and one is left with a very thick syrup. An example is [https://world.openfoodfacts.org/product/8713326190967/appelstroop-de-nieuwe-band this product]. This product contains 67% nutrients. As the product weight is 450 gram there are some 300 gram of nutrients. |
+ | How many products are required before one has 300 gram of nutrients? We have no idea what kind of apples have been used, so we need to make an assumption for the apple variety. The Ciqual database has an entry for '''Apple, pulp, raw''', which contains 13.3% nutrients, or 13.3 gram per 100 gram of raw apple pulp. This implies that 22.6 times as much must have been used, i.e. 2260 gram of raw apple pulp, more than 2 kilogram of apple pulp. | ||
+ | If one looks at specific apple varieties in the Ciqual database the nutrient fraction varies from 12-16%, so not much spread. | ||
− | + | The Apple syrup product states that 7 kg of apples were used to create 450 grams of syrup. This implies 1.6 kg of apples for 100 g of syrup. A bit less than our example, implying that a more sugary apple variety has been used for this syrup. | |
=== Tomato puree === | === Tomato puree === |
Revision as of 08:33, 20 January 2025
The idea behind recipe estimation is that is possible to determine the recipe of a product based on the ingredients and nutritional values. It is based on the assumption that the amount of nutrients do not change during product creation process.
Exploration
To illustrate the recipe estimation idea several examples will be explored by looking at some products
Apple syrup
Apple syrup is a product where apples are cooked, where the water evaporates and one is left with a very thick syrup. An example is this product. This product contains 67% nutrients. As the product weight is 450 gram there are some 300 gram of nutrients.
How many products are required before one has 300 gram of nutrients? We have no idea what kind of apples have been used, so we need to make an assumption for the apple variety. The Ciqual database has an entry for Apple, pulp, raw, which contains 13.3% nutrients, or 13.3 gram per 100 gram of raw apple pulp. This implies that 22.6 times as much must have been used, i.e. 2260 gram of raw apple pulp, more than 2 kilogram of apple pulp.
If one looks at specific apple varieties in the Ciqual database the nutrient fraction varies from 12-16%, so not much spread.
The Apple syrup product states that 7 kg of apples were used to create 450 grams of syrup. This implies 1.6 kg of apples for 100 g of syrup. A bit less than our example, implying that a more sugary apple variety has been used for this syrup.