The really tasty new cakes were originally made with milk and eggs and only had a shelf life of two or three days.
Postwar (WWII) America was pushing for greater consumer convenience and had a huge chemical surplus left over from that war. Scientists began finding new chemical uses, including something called polysorbate 60. This petroleum-based egg yolk substitute included a toxic gas used to thicken paint and rocket fuel. It also became a Twinkie ingredient.
Later Twinkies included artificial butter flavor, high-fructose corn syrup, calcium sulfate and sodium stearoyl lactylate, eventually 40 ingredients. (Suddenly, I no-longer crave one.)
Maybe, I Don't Want One Anymore. --Cooter
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