WebSep 26, 2024 · Shutterstock. Some people may not be a huge fan of Hershey's—and there's a scientific reason behind this. According to reports, Hershey's chocolate may have butyric acid found in it. This fatty acid … WebNov 23, 2016 · The bars include butyric acid - which is why they have a unique flavour Credit: AP:Associated Press @kirstymhall First time I tried Hershey's I assumed it had somehow gone off. Took 2 or 3 tries ...
Hershey’s Chocolate – We are not Foodies
WebMar 22, 2024 · In an article for the Penn State News back in 2000, Julie Nariman wrote that butyric acid comes from the milk fats in chocolate: “In a process called lipolysis, the fatty acids in the milk decompose, resulting in a rancid or ‘goaty’ taste.”Nariman continued on to assert that Hershey’s purposefully puts its chocolate through lipolysis, a claim that has … WebSep 27, 2024 · According to this 2000 article from Penn State News, the butyric acid comes from not the chocolate, but the milk in the chocolate. As fatty acids in milk decompose, in a process called lipolysis, you’ll end up with that rancid taste. … Hershey’s keeps its chocolate-making techniques a tightly controlled secret. In this way, What […] alessia rognoni
Why Hershey’s Chocolate Bars Might Not Be For Everyone
WebYeah, lactic acid wouldn't be so bad. Butyric acid doesn't just subjectively taste like vomit to Europeans, it IS the compound responsible for the smell and sour taste of vomit. Depends whether you call Mars, Snickers, Twix "chocolate" or rather "candy bars". Those don't taste like puke and are fairly popular. WebMar 19, 2024 · Oct 27, 2024. 800. Mar 19, 2024. #47. Cosmic Schwung said: It's the butyric acid that's probably produced during their 'Hershey Process'. It certainly isn't a mark of high quality chocolate, but if Hershey hadn't got there first I could definitely have seen some company attempting to spin it that way. WebMar 3, 2024 · Butyric acid is also present in milk, so all chocolate made with dairy contains it in some amounts. It may be more perceptable in American chocolate due to how the … alessia roehnelt