What can I use Instead of Franks Hot Sauce
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “what can I use instead of Frank’s Hot Sauce?” and discuss the benefits and differences between each individual sauce and all the substitutes.
What can I use instead of Frank’s hot sauce?
You can use tabasco sauce, sriracha sauce, and buffalo sauce or also called buffalo wing sauce. All these mentioned sauces can be used instead of franks hot sauce.
Even though Franks hot sauce is very commonly used and is present in almost every household, there are people who do not have any access to franks hot sauce.
If you have no access to Frank’s hot sauce or there is a deficiency of it or you are just not a fan of the sauce but would like some alternate options, this article would be very helpful to you.
The market for condiments has been growing continuously in the last few years. Condiment sales grew 9.4% from 2007 to 2009, becoming the second largest category in the specialty foods market, with the largest category being cheese (1).
Buffalo sauce/buffalo wing sauce
Buffalo sauce is a mixture of hot sauce, melted butter, white vinegar (or sometimes apple cider vinegar), Worcestershire sauce, and maybe sometimes garlic.
It is very widely used in a number of different food items. It also has a very distinct taste. Buffalo sauce is more on the sweet side.
Since it is not hot, it can be used as a hot sauce substitute if you do not prefer spice in your sauces. Buffalo sauce does contain a small amount of hot sauce so it is in the same family.
It is buffalo sauce that is used in wings and even other dishes like chicken and rice sometimes, sandwiches, chips, and even some types of mac and cheese.
The sauce is also used to make cauliflower wings if you are a vegetarian or a vegan who loves the initial taste of buffalo wings.
Sriracha Sauce
Sriracha sauce can be a great substitute for hot sauce. It has been used widely for a very long period of time and it has also been very famous among the people with a relatively low spice tolerance.
Sriracha has a different consistency but the ingredient level is quite similar to that of hot sauce. Hot sauce is more of a sauce and sriracha is more of a chili paste.
Sriracha is made with sun-ripened chilies that have been pureed into a smooth paste. The other ingredients include sugar, salt, garlic, and vinegar. Sriracha’s recipe is simple: it uses high-quality jalapeño chile peppers, picked when spiciest, ground with garlic, sugar, salt, vinegar, and a few other ingredients. The trick is to use fresh chiles; if the chiles are not ground soon after harvest, then they become unusable. This delicate aspect of sriracha makes it difficult for large hot sauce manufacturers to use freshly picked peppers. Most hot sauce brands are made with dried chile peppers (2).
It also contains xanthan gum, an ingredient that is used as a thickener or even a stabilizer.
It’s an ingredient used widely in many different kinds of food, especially sauces and dressings, and is used as a binder and provides the structure for gluten-free food or food that doesn’t contain wheat flour (6).
However, unlike sriracha which is very dependent on chilis for its taste, the hot sauce with its many ingredients is very tangy. It’s because its other main ingredient is vinegar. If you taste hot sauce, you get a burst of heat together with the tangy vinegar.
Vinegar serves two purposes: makes the hot sauces delicious with its flavorful play with the heat and it also helps preserve the chili, too. Vinegar acts as a preservative, thus The organic acids in vinegar and mainly acetic acid pass into cell membranes of microorganisms leading to bacterial cell death (4).
This is one reason why most commercially made hot sauces can be stored at room temperature, after being thermally processed (5).
Tabasco Sauce
Tabasco sauce is a very common and similar consistency sauce when it is compared with hot sauce. It being a sour spicy sauce, it is very useful in making other sauces as well.
It can be added to barbecue sauce, it can also be used as a marinade for steaks and it can be used to make steak sauce or chipotle barbecue sauce.
Tabasco sauce is widely used in a number of dishes. It can be used in sandwiches, salads, burgers, pastas and even french fries, as a glaze and also as a dip.
Tabasco sauce can very easily be substituted for franks hot sauce.
This aromatic sauce, made from ‘Tabasco’ peppers (Capsicum frutescens L.) is widely used to enhance the flavor of many fresh and cooked foods, is made by the Mcllhenny Company of Avery Island, Louisiana. It was traditionally made from red ripe ‘Tabasco’ pepper mash plus salt, packed into 50 gal. Kentucky white oak barrels, covered with more salt, aged for 3 years, filtered, homogenized and diluted 1:3 with vinegar (3).
Other FAQs about Sauces that you may be interested in.
What Can I Use Instead of Louisiana Hot Sauce
What Can I Use Instead of Light Soy Sauce
What can I use instead of pineapple juice in sweet and sour sauce?
Where is the expiration date on Ragu sauce?
Conclusion
In this brief article, we answered the question, “what can I use instead of Frank’s Hot Sauce?” and discussed the benefits and differences between each individual sauce and all the substitutes.
References
- García‐Casal, Maria Nieves, Juan Pablo Peña‐Rosas, and Heber Gómez Malavé. Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets. Annal New York Acad Sci, 2016, 1379, 3-16.
- Hernandez-Lopez, Ernesto. Sriracha Shutdown: Hot Sauce Lessons on Local Privilege and Race. Seton Hall L. Rev, 2015, 189.
- Greenleaf, Walter H. The tabasco story. HortSci, 1975, 10, 98-98.
- Budak, Nilgün H., et al. Functional properties of vinegar. J food sci, 2014, 79, R757-R764.
- LOUIS, CAMILLE ST, and NEELA BADRIE. Effects of peel addition and storage on quality of golden apple (Spondias cytherea Sonn) hot sauces. J food qual, 2002, 25, 519-532.
- BeMiller, James N. Hydrocolloids. Gluten-free cereal products and beverages. Academic Press, 2008. 203-215.
