Five Inside: Banana Twinkies
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.
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