The science behind Doritos – ” the chip avoids so-called sensory specific satiety “

So they truly are irresistible! The science behind why you just can’t stop  eating nacho cheese Doritos

  • Chemicals,  cheese, and colors all add to the magic of Doritos science
  • Frito-Lay  made $5 billion on Doritos in 2010
  • When the  developer of the chip died in 2011, his family even tossed the chips in his  grave

By  Daily Mail Reporter

PUBLISHED: 15:00 EST, 2  October 2013 |  UPDATED: 16:39 EST, 2 October 2013

What's in a chip? Many factors come together to make Doritos so irresistible. They include types of ingredients, rations of ingredients, color, feel, and more 

What’s in a chip? Many factors come together to make  Doritos so irresistible. They include types of ingredients, rations of  ingredients, color, feel, and more

 

Science has cracked the code of the nacho  cheese Dorito’s ability to keep us coming back for more.

Ingredients, fat ratio, texture, and even the  brightly colored bags all combine to make Doritos one of the most popular snack  chip in existence.

While a little sneaky, none of the tricks  that make Doritos king make the chip any less irresistible.

In fact, Arch West, who invented  Doritos in  1964, spent much of his life adoring his brainchild. When he  died in 2011, his  family honored his contribution by tossing the chips  into his grave as it was  lowered into the ground.

‘He would think it is hilarious,’ said his  daughter Jana Hacker.

It takes the perfect texture to give Doritos  so much allure, food scientist Steven A. Witherly told the New York Times.

Doritos uses a perfect ratio of fat to  deliver its delectable punch: a full 50  percent of their calories come from  fat. This helps boost flavor while  also creating a sensation of the Dorito  melting in your mouth.

 

This sensation fools your body and brain into  believing less has been  consumed. The phenomenon is called vanishing caloric  density and can  also be found in popcorn, cheese puffs, and cotton  candy.

 

Tricky: Doritos made Frito-Lay around $5 billion in 2010 and their unbelievable popularity has now been explained away by science. Taste, mouth feel, sneaky chemicals, and perfect fat ratio make the snack physically hard to resist 

Tricky: Doritos made Frito-Lay around $5 billion in 2010  and their unbelievable popularity has now been explained away by science. Taste,  mouth feel, sneaky chemicals, and perfect fat ratio make the snack physically  hard to resist

 

Closeup view of garlic bulb and clove --- Image by © Janne Hansson /Nordicphotos/Corbis15 Jul 2004 --- A Wedge of Pecorino Romano Cheese with Cheese Knife --- Image by © Shaffer Smith Photography/the food passionates/Corbis

Garlic powder and real romano cheese help give Doritos  their unique, savory kick. So do the chemicals MSG, disodium inosinate, disodium  guanylate, lactic acid, and citric acid

 

Another aspect of the chip’s mouth feel is  found in the cheesy powder. The  flour-fine grind allows the dust to settle into  every cranny of the chip and then all across the tongue.

The cheese itself is special, too. Frito-Lay,  which manufactures Doritos, uses real Romano cheese where other companies would  be likely to use cheaper substitutes.

But there’s more than just cheese in the  powder.

Garlic powder helps add to the bold Doritos  taste, as does three different forms of salt.

Three other flavor enhancing chemicals are  present, as well: monosodium glutamate, disodium inosinate and disodium  guanylate. These additives help create a burst of intensely savory  flavor.

Sublime: The tangy Doritos taste helped make Taco Bell's Dorrito Locos into one the chain's most successful products ever 

Sublime: The tangy Doritos taste helped make Taco Bell’s  Dorrito Locos into one the chain’s most successful products ever

Citric and lactic acids also keep snackers  snacking by encouraging salivation, which according to Dr. Witherly and the  Times,  stimulates the impulse to eat.

When all of the Dorito’s flavors come  together, something magical occurs: not a single ingredient’s flavor stands out.  With all its ingredients balanced so perfectly, the chip avoids so-called  sensory specific satiety—that is, the urge to stop eating after you become sick  of the same flavor.

The Dorito’s bright bags and colorful coating  are the final factors that make Arch West’s chip a favorite for  life.

‘I always had them on my shopping list for  him, right up to the end,’ his daughter said

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