Twinkies are a hot topic right now with new arrivals of the product on store shelves this week. The new “hype” around this classic Hostess favorite has Arizona Science Center asking what’s the science behind the beloved Twinkie?
The previous shelf life of the Twinkie was 26 days, a mere half of the new and improved Twinkie whose shelf life increased to a whopping 45 days. This treat was already known for its lasting edibility, so we ask how do they last so long?
The Twinkie challenges the shelf-life of most other baked goods by using alternate ingredients typically found in other similar products. Instead of eggs, butter and milk, Twinkies use ingredients such as monoglycerides, diglycerides and diacetyl. Steve Ettinger author of “Twinkie Deconstructed” interestingly enough says that a very small amount of egg is actually still used in the Twinkie but the egg yolk consistency used to make the Twinkie is actually polysorbate 60 which is derived from oil palm trees.
The combination of the ingredients create a delicious compound food science packed snack!
What do you wonder about? #NeverStopWondering