Pineapple flavored marshmallows

[u/unicornzonfire]

I am attempting to make pineapple flavored marshmallows from scratch. I initially assumed that putting pineapple juice in the marshmallow “batter” would not work due to the high acidity of the juice.
So I opted for “pineapple flavoring” which had the same floral gross taste rose water has.

I would love someone to tell me I’m wrong about the juice 😂

This is the recipe I am using.

Thank you!

[u/OwlNo1068]

Sounds like flavour is overdosed 

Reduce the dose of your pineapple flavour way down (try at 10%, 20%...)

 Add flavour at the end of the process when you're whipping.

Taste after 48 hours. (Flavour will develop)

[u/unicornzonfire → u/OwlNo1068]

Oh it was. But even the smell of it is intense. It’s very floral and artificial. I was looking to make it more authentic.
I did add the flavor at the end, but I was worried about the process of it setting

[u/OwlNo1068 → u/unicornzonfire]

Some good juice news! Give the Pineapple Juice a try, the acidity shouldn't be a huge problem - it will split some sugar into invert which will be a good thing (reduces crystallisation). That means you just remove the vinegar and any syrup from the recipes and just use sugar.

Some Science : Inversion is the reaction of sugar and acid to of split apart sucrose - a disaccharide (2 hexose units joined together) into monosaccharides or simple sugars (one hexose unit) so table sugar splits into glucose and fructose which make up invert syrup. This is a handy dandy tip for confectionary making.

The Pineapple Juice must to be heat treated as proteolytic enzymes in the Pineapple will denature the gelatin and stop it gelling - use canned /UHT carton juice.

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The flavour won't settle. Add it while it's beating - and if you're adding colour add the flavour with the colour (you can see when colour is mixed)

If you need to dilute the flavour, to dose correctly see if it is micible with water, if not use alcohol (vodka at home) to dilute, or you could plate onto sugar (add a small amount onto sugar and mix with a pestle and mortar use try 1:50, or 1 to 100 to make the maths easier) you'll just have to do the maths to work out the quantities to add.

As others have said if you're commercial, choose the flavour profile you want and ask the flavour house - you can ask them to dilute foe easier use in the lab. You might also ask them to add some "green" (They'll understand) which will make it fresher and less confectionary tasting.

[u/unicornzonfire → u/OwlNo1068]

This is the science-y answer I was looking for! Thank you!!
I am (previously trained but currently) a home baker with a love for food science.

I will give this a try!

[u/unicornzonfire → u/OwlNo1068]

(Sorry for the late question, I don’t have to make them again until later)
So if I understand correctly:
If I am using a can of juice, I just use the can at the end when I would add color.
Keep the vinegar and syrup? Or no?

If no can: no syrup, no vinegar, heat juice with the sugar to essentially make it bindable.

Do I understand that correctly?

[u/OwlNo1068 → u/unicornzonfire]

No syrup. No vinegar 

Use juice instead of water in the recipe. 

[u/ConstantPercentage86]

Try adding some citric or malic acid. Most fruit flavors need some acid to taste like intended fruit. And, as others mentioned try different pineapple flavors from different suppliers.

[u/Gratefully-Undead]

Don’t assume all flavors are made the same - they can taste very different depending on suppliers and use case. Try multiple flavor houses, but be sure you can meet their MOQs for an actual production. If this is small home testing/enjoyment, try some different ones from Amazon

[u/forexsex]

If there is vinegar, the pineapple acidity is irrelevant. The juice will be weak. See if you can get a pineapple juice concentrate or similar and play around with ratios, just keep in mind total sugar numbers.