18
2022
-
10
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.
1. This is the frosting that appears on chocolate or the bloom caused by fat 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 immediately accumulate on the surface, exacerbating the frosting and bloom phenomenon.
Moreover, after refrigeration, chocolate with a frosted surface not only loses its original rich aroma and texture but also promotes the growth of bacteria, making it prone to mold and spoilage. Consuming it can pose health risks.
3. The best temperature for storing 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.
Chaozhou Chaoan Luyuan Food Industry Co., Ltd.
E-mail: luyuan@luyuan-food.com
Address: Xinnan Road, Anbuguan Road, Chaoan District, Guangdong Province
Copyright © Chaozhou Chaoan Lvyuan Food Industry Co., Ltd.