Why Hershey bars taste like vomit (Why American Chocolate Tastes Different Than Others) скачать в хорошем качестве

Why Hershey bars taste like vomit (Why American Chocolate Tastes Different Than Others)

Ever wondered why a bar of chocolate in New York tastes nothing like one in Brussels? It’s not just your imagination; it’s actually a mix of chemistry, history, and different food regulations. ​Here is the breakdown of why American chocolate has that distinct "tang" compared to the rest of the world. ​1. The "Tangy" Secret: Butyric Acid ​The most famous difference is the presence of butyric acid. ​The Process: In the early 1900s, Hershey developed a process called controlled lipolysis to stabilize milk so it wouldn't spoil. This process creates butyric acid as a byproduct. ​The Result: It gives the chocolate a slightly sour, tangy note. Interestingly, butyric acid is also found in Parmesan cheese and, notoriously, in human vomit. ​The Cult Following: While it sounds unappealing, generations of Americans grew up with this flavor, making it the "gold standard" of nostalgia for them. ​2. Cocoa vs. Sugar Content ​European and American regulators have very different "recipes" for what can legally be called milk chocolate.