Difference between revisions of "Recipe/Estimation"

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=== Tomato puree ===
 
=== Tomato puree ===
The Ciqual database has an entry for '''Tomato puree, canned''', which as 14.4% nutrients. Tomato puree is a single ingredient
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The Ciqual database has an entry for '''Tomato puree, canned''', which as 14.4% nutrients. Tomato puree is a single ingredient product: only tomatoes have been used. The Ciqual entry for '''Tomato, raw''' has 5.9% nutrients.
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Using 100 gram of tomato puree, we have 14.4 gram of nutrients, which implies that 244 gram of Ciqual tomatoes must have been used.
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Instead of using the total nutrients we could also use a more specific nutrient, like sugar. Sugar is the dominant nutrient in the Ciqual tomatoes (2.48%) and determines the carbohydrates (2.49%). This is not the case with the Ciqual tomato puree, which has 7.54% carbohydrates and 3.64% sugars. Basing the calculation on the carbohydrates we would have used 300 gram of tomatoes, but based on the sugars 141 gram of tomatoes.
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Clearly no Ciqual tomatoes were used in Ciqual tomato puree.
  
 
=== Natural potato chips ===
 
=== Natural potato chips ===

Revision as of 08:51, 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. Also because the package probably indicates the amount of raw unpeeled, unprepared apples.

Tomato puree

The Ciqual database has an entry for Tomato puree, canned, which as 14.4% nutrients. Tomato puree is a single ingredient product: only tomatoes have been used. The Ciqual entry for Tomato, raw has 5.9% nutrients.

Using 100 gram of tomato puree, we have 14.4 gram of nutrients, which implies that 244 gram of Ciqual tomatoes must have been used.

Instead of using the total nutrients we could also use a more specific nutrient, like sugar. Sugar is the dominant nutrient in the Ciqual tomatoes (2.48%) and determines the carbohydrates (2.49%). This is not the case with the Ciqual tomato puree, which has 7.54% carbohydrates and 3.64% sugars. Basing the calculation on the carbohydrates we would have used 300 gram of tomatoes, but based on the sugars 141 gram of tomatoes.

Clearly no Ciqual tomatoes were used in Ciqual tomato puree.

Natural potato chips

Mozzarella

Strawberry jam

Limitations

Ingredient stand-ins

Non-determining ingredients

Fermentation

Formalisation

Matrix representation

Estimating

Statistical approach