Why does butter taste different after it has been melted and re-solidified?

When butter is melted and then re-solidified, its physical structure and composition change slightly. As a result, the re-solidified butter has a different taste than the original butter.

The main difference between regular and re-solidified butter is the type of crystals present. In regular butter, the fat molecules are arranged in very small crystals. When the butter is melted, these crystals melt and the butter becomes liquid. When the butter is re-solidified, the fat molecules re-crystallize but in a different way. The new crystals are larger and harder, which makes the butter more firm.

The larger crystals also change the way that the butter interacts with your taste buds. The smaller crystals in regular butter are better able to dissolve in saliva, which allows the flavors of the butter to be released more quickly. The larger crystals in re-solidified butter do not dissolve as well, which means that the flavors of the butter are released more slowly. This difference in the rate of flavor release can make re-solidified butter taste blander than regular butter.

In addition to the physical changes that occur when butter is melted and re-solidified, there are also some chemical changes that can take place. The oxygen in the air can cause the butter to become oxidized, which can give it a rancid taste. The light from the refrigerator can also cause the butter to become rancid, so it is important to store butter in a dark place.

Overall, the differences in the physical structure and composition of re-solidified butter can lead to some undesirable changes in its taste and flavor. However, re-solidified butter can still be used in cooking and baking, as long as you take into account the differences in its properties.