![]() ![]() It’s water-soluble, so it dissolves as soon as it hits your tongue, releasing the seasoning molecules and ensuring a flavor bomb in each bite.Ĭheddar Cheese The taste foundation for Cheetos. Commonly made from corn, maltodextrin is used in the seasoning mix to dilute and evenly distribute flavors and colors. Maltodextrin The ghost of the food world, maltodextrin is a tasteless white powder found in most dry flavored snacks. The dough cooks in the extruder, and as it’s forced through the exit, moisture escapes in a flash of steam and the stuff expands into a puff. ![]() A metal screw twists the cornmeal into dough and pushes it toward a tiny opening. To make a crunchy puff, food producers like Frito-Lay pour a cornmeal mush into an extruder, a machine that can reach more than 350 degrees Fahrenheit. But stripping each kernel means you strip a lot of its nutritional value, so nutrients-ferrous sulfate, niacin, thiamine mononitrate, riboflavin, folic acid-are added to “ enrich” the meal. The germ can be whisked away to make corn oil, and the remaining corn is ground into meal. To make cornmeal, industrial producers put corn into a mill, which breaks the kernel, and remove the reproductive part of the seed, the germ, to prevent spoiling. Put down the bag and step away.Įnriched Cornmeal Wheat can taste bitter, and rice runs a bit sweet, but corn is pretty bland-the perfect foundation for cheese-flavored snacks like Cheetos. The food artistes over at Frito-Lay apply just the right textures, tastes, colors, and aromas to keep you coming back for more. Or in this case, a spicy, cheese-flavored explosion. When you step back, those brushstrokes merge and you get the beautiful impression of a lily pad. Up close, the dots and dabs are meticulously placed. It’s kind of like a neon Monet (except you can eat it). Every ingredient plays a specific role in sculpting the experience. Creating a tongue-scorching taste sensation like Flamin’ Hot Cheetos is an art. ![]()
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