Twinkie Ingredients
Monoglycerides and diglycerides, which replace eggs in the Twinkie recipe, are compounds that act as emulsifiers. They stabilize the cake batter, enhance flavor and extend shelf life [source: Ettlinger]. A very small amount of egg is used to leaven the cake. Polysorbate 60 serves a similar function to the glycerides, keeping the cream filling creamy without the use of real fat. Hydrogenated shortening replaces butter, giving the cake some of its texture and flavor and prolonging shelf life.
Taste tests by flavor experts have revealed that artificial butter flavoring is used in the cake and artificial vanilla flavoring goes into the cream filling [source: Ettlinger]. Both flavorings are chemicals derived from petroleum.
Despite the Twinkie's reputation, only one ingredient is an actual preservative: sorbic acid. Other ingredients have preservative functions, but sorbic acid has one primary purpose -- it stops the formation of mold [source: Ettlinger].
Finally, cellulose gum replaces fat in the filling. This ingredient can absorb 15 to 20 times its own weight in water. It keeps the filling smooth and creamy.
Once all these ingredients have been mixed, they are poured into metal pans with Twinkie-shaped molds. The batter is baked at 350 degrees F for nine to 12 minutes [source: Ettlinger]. The bottom of the mold is rounded, and the batter at the top of the mold is browned by the baking process. After cooling, the cakes are released from the trays and turned upside down. The familiar round top of a Twinkie is actually the bottom when it's made.
