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Even melting butter at very slowly (for instance in a small saucepan, rather than on HIGH in a microwave) will result in the same change. The reason butter tastes different (because it has a different texture) after it has been melted is the same reason butter needs to be churned -- there is actually no chemical change that takes place when butter is heated and melted gently -- it is primarily the calcium and other minerals in the mixture coming out of solution, and clumping together in a less coarser, less-smooth, uniform manner.

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14y ago
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11y ago

Butter is an amorphous solid meaning that it does not have a definite structure and will melt at varying temperatures.

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10y ago

Melted Chocolate tastes different because it's warm, can be lumpy and melted.

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