The answer: 37 or so Ingredients, which also happens to be the name of photographer Dwight Eschliman's new book, in which he shares his photos of each of the famous confection's individual ingredient.He was never much of a health nut himself, but his mom kept her kids away from meat, dairy, or any kind of processed food. When Eschliman went to college, he let loose, indulging in all sorts of previously forbidden treats. Then he had kids of his own, and re-developed his skepticism of chemicals and preservatives. Combining that with his penchant for taking objects apart and photographing their parts, he made this book. "It's the product of a kid that was raised to be suspicious of foods that weren't assembled in mom's kitchen," he writes, "and bordering on obsessive compulsive."The fact that America's iconic cream filled yellow cake contains that many ingredients is perhaps unsurprising if not disconcerting. If all my foods were similarly broken down for me, I'd probably be a much healthier eater.For his part, Eschliman says, he's never had a Twinkie.Here's a brief sampling of what's inside one, with brief explanations from Wikipedia:It is used in canned seafood to maintain color and reduce purge during retorting. Retorting achieves microbial stability with heat. It is an acid source for reaction with baking soda to leaven baked goods.
Mono- and diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well. It is important to note that the values given in the nutritional labels for total fat, saturated fat, and trans fat do not include those present in mono- and diglycerides.
Tartrazine is a commonly used color all over the world, mainly for yellow, but can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades.
The whole Twinkie 
