Let me think… Heinz Beans are roughly half beans and half tomato sauce. You only need to thicken the tomato sauce, so you’ll need half the amount of gelatin that you would need to stabilize water or juice. They come in leaves here, six to stabilize 500ml liquid. A tin of beans is 415g, so it is about 210ml sauce, thus it would require 2-3 leaves of gelatin, or 7-10g of gelatin powder. I’d go to 3 leaves or 10g, just to get a nice stable product, as one has also consider to counteract the (hidden) acidity of the sauce, too.
It’s all about presentation, my friend. If we are going to make our millions off of this product before it starts to roll off of people’s TikTok feeds, we need to move quick.
If we repackage PVA into a sales point for preschool nostalgia, we got it made.
Let me think… Heinz Beans are roughly half beans and half tomato sauce. You only need to thicken the tomato sauce, so you’ll need half the amount of gelatin that you would need to stabilize water or juice. They come in leaves here, six to stabilize 500ml liquid. A tin of beans is 415g, so it is about 210ml sauce, thus it would require 2-3 leaves of gelatin, or 7-10g of gelatin powder. I’d go to 3 leaves or 10g, just to get a nice stable product, as one has also consider to counteract the (hidden) acidity of the sauce, too.
Polyvinyl acetate would probably give a better texture and has been kid approved for decades.
Still, I am super curious to see if actual gelatin would work, so thanks for computing the ratios for a (theoretically) stable product.
That would be a bit tough and chewy, don’t you agree?
It’s all about presentation, my friend. If we are going to make our millions off of this product before it starts to roll off of people’s TikTok feeds, we need to move quick.
If we repackage PVA into a sales point for preschool nostalgia, we got it made.