Elixir

Twinkies have been known to lure more than one dieter to the dark side with the irresistible promise of moist, cream-filled cake and total taste bud elation. When Twinkies were first created in 1903 the cream filling was banana flavored. During World War II, a banana shortage forced the makers to switch to the now ubiquitous vanilla cream filling. In 2007, Hostess reintroduced the banana cream version to the market as a permanent flavor. Made primarily of flour, sugar, corn syrup and shortening, there are several other ingredients that aren’t as straightforward.

Take a look inside:

1. Dextrose
A glucose sugar made from cornstarch, dextrose is a
commonly used sweetener and its energy is rapidly
absorbed. It is 70 percent as sweet as sugar, contains 4 calories
in every one-gram serving and is naturally found in
honey, fruit and your blood.

2. Cellulose gum
One of the most commonly used thickening agents, cellulose
gum is a sweet white powder derived from the natural
cellulose strains of cotton. Creates the beloved slippery
texture of the filling, which is the same thing it does when
used in rocket fuel according to the book, “Twinkie,
Deconstructed” (Hudson Street Press, 2007).

3. Polysorbate 60
A hi-tech version of blending heavy whipping cream
and egg yolks, Polysorbate 60 is how they manage to blend
fat and water together to make the filling creamy. And just
because it’s flammable doesn’t mean it isn’t useful – it’s
what allows the cream to stay creamy for a very, very long
time.

4. Mono and Diglycerides
Usually made from soybean, cottonseed or sunflower
oil, these fats help the cake from getting stale and ensure
that it keeps it’s fluffy figure as it travels from the oven, to
the store to your mouth. Also found in margarine, chewing
gum and instant potatoes.

5. Calcium caseinate
A byproduct of skim milk, this protein is most often
used to balance the mouth-burning effect of hot peppers
in food. Athletes also use it as a dietary supplement in
place of whey protein because of its slower breakdown
rate, which provides the body continual protein release
and makes you feel full. In the case of Twinkies, it’s most
likely there for the texture. Or to tide you over until you
eat the second one. –Matthew M. F. Miller