Anonymous
11/02/2012 21:25
Subject: Halloween candy critique: Reese's tastes different
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?
Anonymous
11/02/2012 21:23
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote:Hmm, I hadn't noticed. I do notice that M & Ms don't taste the same as they used to. I think they use more cheap candy shell, and less chocolate. I used to LOVE them, but they really aren't the same.
+1
Anonymous
11/02/2012 21:13
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote:The pumpkin and egg taste different because they are much thicker, thus the peanut butter to chocolate ratio is much higher than it is for the little cups.
The mix is also different. They use wheat (gluten) in them.
Anonymous
11/02/2012 20:09
Subject: Halloween candy critique: Reese's tastes different
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
11/02/2012 19:37
Subject: Re:Halloween candy critique: Reese's tastes different
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
11/02/2012 18:43
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote:Hmm, I hadn't noticed. I do notice that M & Ms don't taste the same as they used to. I think they use more cheap candy shell, and less chocolate. I used to LOVE them, but they really aren't the same.
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
11/02/2012 18:39
Subject: Re:Halloween candy critique: Reese's tastes different
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
11/02/2012 17:57
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote: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 - /quote]
I think I've heard that too, but why isn't true for all foods? I find that M&Ms don't taste as good, but I don't find that Doritos taste any different. I think they must have changed the recipe for M&Ms.
Anonymous
11/02/2012 17:54
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote:Anonymous wrote:Anonymous wrote:FastBreak bars are the best thing to ever happen to Reeses and me and are so seriously underrated. Amazing on their own, but crumble one up with a spoon of vanilla ice cream and you will never eat another chocolate again.
You are absolutely correct. I love the Fastbreak bars. Amazing.
OK, now I've got to try a Fastbreak bar. Are these in the candy aisle? Or is it a granola bar?
Candy aisle!
Anonymous
11/02/2012 17:29
Subject: Halloween candy critique: Reese's tastes different
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 wrote:I was JUST saying this to DH last night. I don't know if it's maybe the snack size or something, but I agree that the chocolate tastes "cheaper". I don't know how to describe it, but it has a different mouth feel.
Anonymous
11/02/2012 17:23
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote: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
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
11/02/2012 17:12
Subject: Re:Halloween candy critique: Reese's tastes different
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
11/02/2012 16:31
Subject: Halloween candy critique: Reese's tastes different
Anonymous wrote:Anonymous wrote:FastBreak bars are the best thing to ever happen to Reeses and me and are so seriously underrated. Amazing on their own, but crumble one up with a spoon of vanilla ice cream and you will never eat another chocolate again.
You are absolutely correct. I love the Fastbreak bars. Amazing.
OK, now I've got to try a Fastbreak bar. Are these in the candy aisle? Or is it a granola bar?
Anonymous
11/02/2012 16:29
Subject: Halloween candy critique: Reese's tastes different
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]
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
11/02/2012 16:28
Subject: Halloween candy critique: Reese's tastes different
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
and don't get me started on McDonald's french fries - those used to be SO delicious