Clean history, git LFS

container/site/content/posts/papa-johns-garlic-butter/index.md

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+categories = ["food"]
+tags = ["reverse-engineer","papa johns"]
+date = 2024-07-15T22:56:46Z
+description = ""
+draft = false
+slug = "papa-johns-garlic-butter"
+title = "🧈 Papa John's Garlic Butter Dipping Sauce"
+author = "nicholas"
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+
+## Where to start
+I am given a couple of obvious places to start:
+ 1. Nutrition Facts – This will give me the actual weights of various parts of the formulation
+ 2. Ingredient Statement - This will tell me the relative order of ingredients by weight
+Combining these two alone can sometimes give away almost all of the formula if it is simple enough.
+
+## Nutrition Facts
+
+{{< image
+  src="images/papa-johns-garlic-sauce-nutrition.jpeg"
+  caption="Papa Johns Garlic Sauce nutrition" >}}
+
+
+I found a table on Papa John's website that lists nutrition information for their Garlic Sauce. Much of this information I can ignore – things like cholesterol, sat, trans fat. This is not important to me. I am interested in the information that I list in the table below:
+
+| Data             | Amount |
+| ---------------- | ------ |
+| total weight     | 28 g   |
+| total fat weight | 17 g   |
+| sodium           | 310 mg |
+| total calories   | 150    |
+Right away I know fat / oil will make up around 61% of the sauce, and weight of the salt is plainly listed.
+
+## Ingredient Statement
+Also found on the Papa Johns website is an ingredient statement for each of their dipping sauces – namely their Garlic Sauce. This will be useful in establishing relative amounts since the ingredients are listen in descending order by weight as per FDA guidelines.
+
+{{< image
+  src="images/papa-johns-garlic-sauce-ingredient-list.jpeg"
+  caption="Papa Johns garlic sauce ingredient list" >}}
+
+### Crisco Butter Flavor Shortening
+
+{{< image
+  src="images/crisco-ingredient-list.PNG"
+  caption="Crisco ingredient list" >}}
+
+Notice "Hydrogenated Soybean Oil", "Vegetable Mono and Diglycerides", "Natural Flavors", and "Beta Carotene". Each of these ingredients (or one similar enough for my purposes, in the case of Hydrogenated Palm Oil) is found in butter flavored vegetable shortening. I will assume this is the major component of the sauce.
+
+### Remaining Unknowns
+The intersection of the butter flavor shortening ingredient list and the garlic sauce ingredient list will produce the set of ingredients whose relative quantities I need not consider, since the composition of the butter flavor shortening is fixed and will be present in the garlic sauce in the same relative amounts no matter how much I use. The list of ingredients not shared between the two ingredient lists are the ingredients whose relative quantities I do need to derive:
+`water`, salt, dehydrated garlic, soy lecithin
+
+#### Salt
+Of these, I can most easily derive the quantity of salt since I am given the amount of sodium present (salt is a sodium). Since sodium benzoate is is much further down the list I will pretend it is there in such a small amount as to not matter. The FDA allows sodium Benzoate to be present in foods in amounts not exceeding 0.1% of total weight of the food. This means there would be at most 0.028 g of sodium benzoate in the garlic sauce, which accounts for ~4.46 mg of the total 310 mg sodium – a trivial amount.
+This is the formula I use to convert the weight of sodium to weight of salt:
+
+salt (g) = (sodium (mg)) / 1000 * 2.54
+salt (g) = (310 / 1000) * 2.54
+salt = 0.7874 g
+$5 \times \text{salt} = \text{banana}$
+
+#### Fat
+I know there are 17 grams of fat in 28 grams of Garlic Sauce. I will assume this comes entirely from the various oils found in the butter flavor shortening. This leaves me with the following list:
+17g shortening, water, 0.79g salt, dehydrated garlic, soy lecithin
+
+#### Water
+I know that the amount of water will be between 17g and 0.79g. Not useful. However, ignoring garlic and soy lecithin I can get close enough to the water amount (since it is effectively the last remaining ingredient) by subtracting each of the previously discovered amounts from the total amount:
+water = 28 - 17 - 0.79 - SUM(garlic, soy lecithin)
+Water will account for no more than 10.2 g of the total weight of the garlic sauce.
+
+## Putting it all together
+| Ingredient           | Amount g |
+| -------------------- | -------- |
+| butter flavor crisco | 17       |
+| water                | 11       |
+| salt                 | 0.8      |
+| dehydrated garlic    | ?        |
+| soy lecithin         | ?        |
+
+Since I am not given enough clues to make reasonable judgments on the ~exact amounts of garlic and soy lecithin, I am left to invent these on my own. It is known that each will be present in amounts less than 0.8 g, but that is all that can be known with respect to actual numbers.
+
+## The Subjective Part
+Soy lecithin and dehydrated / powdered garlic will be added in amounts that most closely match the texture and taste of the garlic sauce, respectively.
+I came up with a lazy method that I consider successful – I am allowed to be lazy since there is a wide margin for error due to the subjectivity in assessing final product.
+First I begin by mixing and melting a reasonable total weight of all but the soy lecithin and garlic in a bowl (100 g), double-boiler style. Then I move the mixture to a blender and blend until smooth and emulsified.
+
+### Garlic Powder
+As part of my lazy process, I chose to add garlic powder first because it can alter the taste and texture, whereas the lecithin will affect only the texture. As much as possible the changes should take place up front. Additions that have small or singular effects should be added last. The garlic powder will be less than 2% of the total mixture, so I begin by adding a conservative 0.5% garlic powder. I can always add more if it is not garlicky enough. This turned out to be close. Eventually I settled on ~0.6%.
+
+### Soy Lecithin
+Lecithin is an emulsifier – it will bind the water to the fat and create a smooth creamy sauce. To continue the process, I add soy lecithin in increments of ~0.1% by weight until the blended mixture resembled the garlic sauce at the same temperature, which resulted in eventually adding a total of 0.5% by weight of the total weight of the mixture. The formulation is complete:
+
+Done.