TIL Hershey's Chocolate in the US tastes distinctly like vomit for foreigners used to Swiss and Belgian chocolate due to the use of butyric acid, which is used to prolong the shelf-life of Hershey's.

janeiro 31, 2021

TIL Hershey's Chocolate in the US tastes distinctly like vomit for foreigners used to Swiss and Belgian chocolate due to the use of butyric acid, which is used to prolong the shelf-life of Hershey's.

TIL Hershey's Chocolate in the US tastes distinctly like vomit for foreigners used to Swiss and Belgian chocolate due to the use of butyric acid, which is used to prolong the shelf-life of Hershey's. https://www.chemistryworld.com/podcasts/butyric-acid/1017662.article gomi-panda January 31, 2021 at 11:19PM

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TIL Hershey's Chocolate in the US tastes distinctly like vomit for foreigners used to Swiss and Belgian chocolate due to the use of butyric acid, which is used to prolong the shelf-life of Hershey's.

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