Halloween candy critique: Reese's tastes different
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Anonymous
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well, i heard that taste buds change over every 7 years, so you keep changing your tastes, so i wonder if that;s why the chocolate doesn't taste as good - by the way, i totally agree and would add that i think crunch tastes different than it used to, as well. less chocolatey.
and don't get me started on McDonald's french fries - those used to be SO delicious |
Anonymous
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Polyglycerol polyricinoleate
From Wikipedia, the free encyclopedia (Redirected from PGPR) Polyglycerol polyricinoleate Identifiers CAS number [1] 29894-35-7[1] PubChem 9843407 Related compounds Related compounds Triricinolein (monomer) (verify) (what is: /?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made in a three step process[2] from glycerol and fatty acids (usually castor bean[3]), respectively. PGPR reduces the viscosity of chocolate and similar coatings and compounds. It works by decreasing the friction between the particles of cacao, sugar, milk, etc. present so they can flow more easily when melted. It is used at low levels (below 1%). It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soybean oil. PGPR is strongly lipophilic, soluble in fats and oils and insoluble in water and ethyl alcohol. In chocolates, it is used as a viscosity-reducing agent.[4] It is virtually always paired with lecithin or another plastic viscosity-reducing agent. It can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anticlouding agent in fractionated vegetable oils. The Vegan Society claims PGPR may be animal-derived,[5] but no evidence has been presented that any commercially available PGPR products are made using animal-derived substances[citation needed]. In a study in 1998, "PGPR was found to be 98% digested by rats and utilized as a source of energy superior to starch and nearly equivalent to groundnut oil." Additionally, there was no evidence of interference with normal fat metabolism, nor with growth, reproduction, and maintenance of tissue. Overall, it did not "constitute a human health hazard."[6] [edit]Use in chocolate candy bars It is used by chocolate makers to reduce their costs of raw materials. Since 2006, commercial-grade candy bars, such as those made by Hersheys and Nestle, made an industry-wide switch to include PGPR as an ingredient - a possible indicator of a cost-saving measure by the commercial chocolate industry. Makers of PGPR (see source link below) such as Danisco and Palsgaard indicate PGPR can be used to replace the traditional but more expensive cocoa butter as an ingredient in chocolate. Palsgaard's website asserts, "Cocoa butter is an expensive raw material for chocolate manufacturers. By using PALSGAARD 4150 the chocolate recipe has lower costs in terms of less cocoa butter but also gives the benefit of having less fat."[7] |
Anonymous
OK, now I've got to try a Fastbreak bar. Are these in the candy aisle? Or is it a granola bar? |
Anonymous
| All chocolate tastes different now. Oilier, less chocolately. Definitely a different mouthfeel. Don't know if it's due to age and changing tastebuds, or to PP's above-mentioned unpronounceable chemical thing. |
Anonymous
McDonald's fries used to be fried in animal fat back in the day. Now they are fried in vegetable oil. They definitely taste different than they did when we were kids. |
Anonymous
I noticed this, too! I thought it was just that I had not eaten one in so long and my taste had finally gone "adult"! Guess not! |
Anonymous
Candy aisle! |
Anonymous
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Anonymous
| This thread is so amusing to me, because like others, I noticed a taste change in the Reese's in the Halloween loot as well. I eat them regularly....snack size cups mostly, but also eat the regular size every once in awhile. Ate a regular size one and right away thought- "Why does this taste different?" I am in my first trimester so attributed to fluctuating smells/tastes. But now reading this....hmmm..... |
Anonymous
This. I used to love Reeses, hersheys and m & m's. but you're correct in that they don't taste as good as they used to. I'm sure there's way less real ingredients now than 20 years ago. Or maybe my taste buds are changing. |
Anonymous
| I agree. I used to love Reese's but they don't taste as good. More sugary, and less peanut-buttery and chocolatey. I think it's due to cheaper ingredients. So can anyone come up with candy that still tastes wonderful? |
Anonymous
| I find the ones sold in the mixed bags of candy taste off (like plastic) but the Reeses sold by themselves taste good, especially snack size. |
Anonymous
The mix is also different. They use wheat (gluten) in them. |
Anonymous
+1 |
Anonymous
| Would it make sense the that halloween candy could be lower quality (cheaper) because it's intended to be given out in bulk & many of the buyers are not the consumers? |