Why do some chocolates turn white in the fridge?
2024-04-22
1. This is the icing of chocolate or anti-frost caused by oil. The refrigerator storage environment is humid, and the sugar in chocolate is easily dissolved by the water on the surface, leaving sugar crystals after the water evaporates. Even if the package is sealed, moisture will still penetrate from the folds or corners of the outer package, causing the chocolate surface to be covered with a thin layer of gray icing. In addition, the cocoa butter grains will dissolve and penetrate into the chocolate surface to re-crystallize, causing the chocolate to appear anti-frost phenomenon.
Secondly, the temperature in the refrigerator is usually below 10 ℃. Chocolate is taken out of the refrigerator. Once it is taken to the normal temperature environment, moisture will immediately accumulate on the surface, making the phenomenon of frost and anti-frost more serious.
Moreover, after refrigeration, the chocolate frosted on the surface will not only lose the original mellow flavor and taste, but also conducive to the growth of bacteria, easy to mildew. After eating, it will bring harm to health.
3. The best temperature for storing chocolate is 5 ℃-18 ℃. In summer, if the room temperature is too high, it is best to seal it with a plastic bag and then store it in the refrigerator. When taking it out, do not open it immediately, let it slowly return to temperature, and then open it for consumption when it is close to room temperature.
4. The best way to preserve it is to eat it as soon as possible and avoid putting it in the refrigerator.
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