Jonathon Maybe Egg white powder?

Jonathon Thanks for the reply! Not papain, but bromelain, my bad. Do you think it would help to encapsulate the pineapple with something, like how Encapsulated Citric Acid works—melting away at a certain temp so the acidity (enzymes) are contained? Not sure what I would use though. This is probably a pro/food science question!

Looking for some advice. Would like to put tiny chunks of pineapple in a snack stick but am concerned about the papain turning everything to mush. I understand cooked pineapple (like you get canned) diminishes the amount of papain but would rather not have the added moisture. Has anyone tried dried pineapple?

There’s a powdered form of Franks Hot Sauce and Buffalo Ranch flavors (maybe others?) available at Costco and Restaurant Depot, Amazon too. Might be what you’re looking for! Good luck