10-18
Why do some chocolates turn white when stored in the refrigerator?
1. This is the frosting that appears on chocolate or the bloom caused by oil separation; the humid environment in the refrigerator allows the sugar in the chocolate to dissolve in the moisture on the surface, and after the moisture evaporates, sugar crystals will be left behind. Even in sealed packaging, moisture can still seep in through the folds or corners of the outer packaging, causing a thin layer of grayish-white frosting to cover the surface of the chocolate. Additionally, cocoa butter crystals can dissolve and penetrate the surface of the chocolate, re-crystallizing and leading to the phenomenon of bloom. 2. Furthermore, the temperature inside the refrigerator is usually below 10°C. When chocolate is taken out of the refrigerator and placed in a room temperature environment, moisture will quickly accumulate on the surface, exacerbating the frosting and bloom phenomenon. Moreover, chocolate that has been refrigerated and has developed a frosted surface will not only lose its original rich aroma and taste but also promote the growth of bacteria, making it prone to mold and spoilage. Consuming it can pose health risks. 3. The best storage temperature for chocolate is between 5°C and 18°C. In summer, if the room temperature is too high, it is best to seal it in a plastic bag before placing it in the refrigerator. When taking it out, do not open it immediately; let it gradually return to room temperature before opening and consuming. 4. The best way to preserve it is to consume it as soon as possible, avoiding putting it in the refrigerator.
10-18
Storage requirements for different candies
Storage requirements for different candies: Pectin gummies: Best conditions (Humidity: 60-65%, Temperature: 18-23℃), Limit: Humidity not exceeding 60%, Temperature not exceeding 60℃. Do not expose to direct sunlight. Gelatin gummies: Best conditions (Humidity: 60-65%, Temperature: 18-23℃), Limit: Humidity not exceeding 60%, Temperature not exceeding 40℃. Do not expose to direct sunlight. Hard candy: Best conditions (Humidity below 45%, Temperature: 18-23℃), Limit: Humidity not exceeding 50%, Temperature not exceeding 55℃. Do not expose to direct sunlight. Tablet/polished candy: Best conditions (Humidity below 50%, Temperature: 18-23℃), Limit: Humidity not exceeding 55%, Temperature not exceeding 60℃. Do not expose to direct sunlight.
10-18
Are cavities definitely caused by eating sugar?
Many people have had this experience in childhood: whenever it's time to eat candy, adults would always say, 'Eat less candy, or you'll get cavities.' If someone has cavities, it's always attributed to eating candy. However, adults don't have the same fondness for candy as children do, yet they can still develop cavities. Therefore, cavities are not necessarily caused by eating candy; there are multiple factors that contribute to their formation. Now let's take a look at what causes cavities. 1: Poor oral hygiene It's important to brush your teeth for at least three minutes each time, ensuring that every surface of each tooth is cleaned. It's recommended to brush three times a day (after meals). If oral hygiene is not maintained, food residues can remain, leading to bacterial growth. Once bacteria proliferate, they can gradually erode the teeth, resulting in cavities. 2: Cavity-causing foods Sugar (especially sucrose and refined carbohydrates) These food residues cling tightly to the tooth surfaces, forming a film from salivary proteins. This film can adhere firmly to the tooth surface due to the anatomical structure and biochemical, biophysical characteristics of the tooth surface, and under suitable temperatures, it can produce acid in the deeper layers of the bacterial plaque over time, attacking the teeth, leading to demineralization, and ultimately destroying organic matter, creating cavities. To cause cavities, four conditions must be present: bacteria, oral environment, host, and time. The more of these conditions that exist and the longer they persist, the higher the likelihood of decay.
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