Cadburys Chocolate

MNW67 said:

Someone's clearly been spoiling you.

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The Ambassador?

Ihavenojob said:

The Yanks love putting butyric acid in chocolate, maybe they've started doing it over here?

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They put something waxy in it to stop it melting. Not sure if that's the same thing as butyric acid.

Scally-Ho said:

Mondelez has wrecked every brand it has bought in to. I much prefer Terrys since CPK wrestled it from Mondelez's oily hands.

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They probably tasted much better still in 1963 while they were still being manufactured by the Terry's themselves.

ReganAndCarter said:

They put something waxy in it to stop it melting. Not sure if that's the same thing as butyric acid.

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It's important to start by saying chocolate manufacturers don't add Butyric Acid. In the States, some manufacturers (but not all) use the enzyme lipase in the production process.

This enzyme starts the process of lipolysis and during this process, Butyric Acid is produced. This acid prevents the milk, and therefore the chocolate, from souring. Other foods BA is found in include hard cheeses like Parmesan.

It is also present in butter, milk, full fat yogurt and cream and in fermented foods like Sauerkraut and miso due to bacterial fermentation.

Butyric Acid is also found vomit and obviously has unpleasant associations.