Why does chocolate turn white? Why does chocolate become covered with a white coating?
It happens that a white coating appears on chocolate. Such a product seems completely unappetizing to a person. In this article we will look at why this happens and how it affects health.
Chocolate is a very high-calorie food. Despite this, some nutrition experts recommend including it in the diet. It contains beneficial substances such as magnesium and antioxidants. The latter, in turn, are responsible for the level of a person’s mood. But what actions should be taken if the chocolate is covered with a white coating? Let's try to understand this issue.
Why does plaque appear on the product?
The main source of this “miracle” is considered to be increased air humidity. Often, when a product is in the refrigerator for a long time, it becomes covered with a coating of this shade.
Another reason for this is a sudden change in the temperature of the room or device in which it was stored. The product is not always delivered to supermarkets properly. Although in the transport used to deliver sweets to the store, all storage conditions must be met.
How does white coating form on chocolate? Moisture condenses on a certain area of the tile. After this, the sugar dissolves here. Once the water evaporates, it turns into small crystals.
White coating on chocolate: what does it mean?
Most people think that this shade of a sweet treat informs them that the expiration date has expired. In fact, this is a wrong opinion. The coating on the product itself is completely harmless. It does not have any effect on the quality, taste and smell of the product.
Of course, such chocolate does not look very beautiful. But plaque formation is a natural process. Thus, a white tint on the tile in no way indicates that the product is spoiled.
How should you store sweet treats?
It is known that for any type of food there are certain storage conditions. So for this it must be in a room where the air temperature does not exceed +19 degrees. As mentioned earlier, sudden changes in this indicator should be avoided. Thus, it is strictly not recommended to place the tiles near heating radiators or near a window on which the sun's rays fall.
The product does not need to be stored in a refrigeration device, as a white coating may appear on the chocolate. It is best for this sweet delicacy to be in the kitchen, on one of the shelves, or in a cool, dark room.
Where and in what dishes should you not use a product with a white tint?
Having examined and read the previous sections of the article, we can confidently say that tiles with this color are harmless. Of course, you can eat such a product, but we often add it to some dishes. Under what circumstances should you not use chocolate with white coating? In the food served on the table, which should look perfect.
It turns out that this white color on the tile can add some tint to the rich brown color of the product. For example, it won't fit. The color of the dish will not be so beautiful and bright. This product will not spoil the taste of food. But it will spoil its presentability a little. Therefore, before preparing a dish for guests, you should choose chocolate without a white coating. And then in this case your table will be flawless. And people who come home will only admire not only the taste, but also the beautiful design and bright color of the sweet delicacies. Therefore, if you are faced with a choice of which chocolate to choose for preparing a dish, do not be lazy and purchase a bar that does not have any shades on its surface.
What can be made from such a product?
Having answered the question: “Why does chocolate become covered with a white coating?”, we will try to figure out where it can be used. The product itself does not lose its unique taste, the smell remains the same. Accordingly, you can eat it.
But what can you do other than eat it? You can prepare sweet pastries and delicacies that contain this component. Chocolate chip cookies or cupcakes? Or maybe a cake? Whatever your heart desires. You just have to turn on your imagination. It turns out that seemingly unpresentable and rejected goods can be used in cooking in a variety of dishes.
Chocolate muffins are an interesting treat. There are a lot of options for preparing them, so everyone can choose the one that suits them.
Therefore, if you see a white coating on chocolate, do not be upset and do not throw it away under any circumstances. This is a complete product with the same taste, just with a hint. The unpresentable bar may be eaten by your children or added to some homemade sweet treat. Don't hesitate, the food will taste wonderful!
And in order to avoid a white coating on the bar of your favorite chocolate, follow all storage conditions.
The concept of “greying” applies to chocolate. It is characterized by a white coating on the product.
Why does it appear and is it harmful to human health?
There are usually two reasons for the “greying” of chocolate:
- violation of manufacturing technology,
- incorrect storage conditions, usually temperature changes.
The second factor most often leads to the phenomenon of white coating on chocolate.
It is recommended to keep chocolate at a temperature of +18 °C. Deviations of two degrees in any direction are possible. Storing in an excessively warm place causes cocoa butter to release on the surface of the chocolate. This is the so-called fat bloom.
If the product is stored in too cold a room, sugar appears on it and a white coating appears on the chocolate. This is how the product reacts to high humidity. Many people experience this when they put chocolate bars in the refrigerator. The optimal option for storing the product is at normal room temperature.
Until now, not everyone knows what the white coating on chocolate means. Some consider it old, past its expiration date. Others think that this is a sign of a poor quality product, and the white coating is mold. This encourages them to throw away the sweets.
Contrary to these opinions, chocolate with a white coating is absolutely not dangerous to health. If the product is exposed to large temperature changes during storage, moisture condensation occurs on its surface. Sugar first dissolves in it, and after it evaporates, a white coating remains on the chocolate. These are nothing more than tiny sugar crystals. We can assume that they confirm the naturalness of the product.
Another reason why chocolate develops a white coating is rooted in technology. During the manufacturing process, the chocolate mass is kept for three hours at temperatures of 30-32 °C. At the same time, it is constantly stirred. Cocoa butter after this treatment is poured into molds and cooled. As a result, it crystallizes into a stable, regular form.
At some enterprises, in order to save time, the three-hour stage is skipped. With further storage, cocoa butter goes from an unstable form “on its own” to a stable one. This is accompanied by the release of oil droplets (fat bloom) on the surface. This is why a white coating appears on chocolate. This is only an external “defect”, which only proves the naturalness of the product.
The presence of a white coating on chocolate does not mean that it is unfit for consumption (although it does not look very appetizing). It will take a long time for the chocolate to spoil. Typically, products containing a lot of water quickly become unusable. Chocolate is not one of them. Therefore, it can lie for a long time, and even with a white coating does not cause harm to the body while maintaining its taste.
Scientists have figured out exactly how the white coating forms on old chocolate and have found ways to prevent its appearance. The chemists reported their discovery on the pages of the journal Applied Materials & Interfaces.
The white coating is completely harmless and does not affect the taste of the product. Scientists have long known that the so-called fat bloom is due to the fact that fats (for example, cocoa butter) come to the surface of the tile and crystallize there.
American chemists were able to videotape the process of plaque formation in real time. To speed up the process, they ground chocolate's main ingredients (cocoa beans, sugar, milk powder and cocoa butter) into powder and studied its crystal structure using powerful X-rays. Then, as an experiment, a few drops of sunflower oil were added to the samples, as a result of which the fat began to quickly move through the tiny pores in the chocolate (due to the effect of capillarity).
The researchers concluded that the best way to prevent plaque formation is to reduce the porosity of the chocolate. In addition, under certain storage conditions, the amount of liquid fat in the bar is reduced to a minimum (it is a cool place with a temperature of about 18 degrees Celsius).
Chocolate with a white coating may not look very aesthetically pleasing, but it does not lose its taste properties. This chocolate is perfect for use in baking. For example, for making chocolate chip cookies. You can eat it just like that: there is no difference in taste between whitened chocolate and regular chocolate.
Although chocolate on which plaque has formed does not lose its taste, in some cases it is better to replace it with a new bar. For example, chocolate with a coating should not be used for chocolate fondue: a white coating will still appear on the melted chocolate, so such chocolate is not suitable for dipping fruit in it.
Sources:
lenta.ru/news/2015/05/08/choco/
allchoco.com/interesnoe-o-shokolade/bely j-nalet-na-shokolade.html#i-2
lifehacker.ru/nalet-na-shokolade/
Is the chocolate that you prudently sent to the farthest drawer of the kitchen covered with a white coating? Before you get rid of it, read this material. A few spoilers: in fact, there is nothing wrong with this (in any case, and first of all, for your health).
We are sure that those with a sweet tooth will be pleased to know that even a dense and uneven white film does not mean that the chocolate is too old or completely spoiled, and therefore inedible. Food quality experts remind that the phenomenon, also known as fat deposits, is common in all or all chocolate.
According to Channel 4, if you store chocolate at the wrong temperature, that is, at low or high temperatures, the fat particles in it will rise to the surface in the form of small droplets. Well, under the influence of air they, which is quite logical for fat, freeze, forming a white powdery film. This happens all the time with chocolate products, and is, The Independent reports, one of the main complaints around the world.
It is interesting that, having figured out the reason for the “blooming” of chocolate quite a long time ago, researchers only recently understood how exactly the white coating appears on chocolate. Using the world's largest x-ray of chocolate, taken at a factory in Hamburg, scientists saw droplets of fat rising to the surface through tiny cracks in the bar itself (and the bar, the candy, and the list goes on - size doesn't matter in this case). which occur when sweets are stored at inappropriate temperatures.
"Crystalline fat melts away so the fat mass is able to move through these cracks," explains Channel 4 expert Stephen Roth. “And he doesn’t miss this opportunity, so after some time he covers the entire chocolate bar.”
But let's move on to the main thing - what can be done to stop this. Modern chocolatiers do not for a minute (for some reason we are sure) not give up trying to come up with a new formula or improve a traditional recipe so that chocolate cannot “bloom” at all under any conditions. But despite manufacturers’ claims that a way to prevent chocolate from cracking has already been found, a visit to the Lindt factory in Switzerland and a corresponding experiment showed that even the strongest chocolate, if you want to avoid something like this, should be stored at a temperature of 14 to 18 degrees.
Alternatively, Lindt says, you can use it as soon as you bring it home. And we definitely like this approach.
If there is a white coating on chocolate, what is it? This is the question that worries a huge number of sweet tooths, who agree that it’s hard to imagine anything tastier than this dessert. Most people believe that this phenomenon indicates that the dessert has spoiled and should absolutely not be consumed. Some compare this plaque to mold. But is this true? What does the white layer on a chocolate product actually mean? Scientists set out to answer this question.
Few people know, but experts often use the term “graying” for this sweetness. Graying of chocolate means the presence of that same coating on the chocolate. The following factors can lead to this phenomenon:
- violation of the correct technology for manufacturing the product;
- strong temperature changes during storage.
The harm and benefits of this phenomenon
But some unscrupulous manufacturers skip this important 3-hour stage in order to save time and money. In this case, the chocolate mass “on its own” changes over time from an unstable form to a stable one. It is at this time that the sweetness of oil droplets is released onto the surface (fat bloom). This is what causes the chocolate to turn white.
The white coating is direct evidence that the sweetness is natural and contains all the necessary ingredients. Therefore, if a white coating appears on the purchased chocolate after some time, then you should not worry, but be happy, because the right choice was made in the store. This is very important, especially nowadays, when many chocolate manufacturers act dishonestly and do not include such important components as cocoa beans and cocoa butter in the product. If such a dessert does not contain cocoa butter, then it can hardly be fully called chocolate. To a large extent, this is just a sweet confectionery bar that does not have half the beneficial elements of a real high-quality chocolate product. It should also be noted that fake chocolate contains a lot of sugar, the excess of which can negatively affect a person’s health and figure.
Experiment with chocolate at home
At home, you can conduct a simple experiment yourself that will help determine the naturalness of the product. You just need to hold the whitened chocolate bar in your hand for a few minutes. If the white coating begins to melt from the warmth of your fingers, then this is a very good sign indicating good quality chocolate. This dessert can be eaten with pleasure and without fear. The main thing is not to make a mistake with the permissible amount of the product when consuming chocolate products. It's no secret: this sweet contains a lot of sugar, which, of course, will affect your figure.
Scientists also conducted an experiment. In his process, all the main components of chocolate were ground into powder, after which the study of its crystal structure began using powerful X-rays. Next, a little sunflower oil was added to the samples. As a result, fat began to move very quickly through the tiny pores in the sweet.
This experiment led chemists to the idea that it is possible to prevent the appearance of a white coating on chocolate candies and bars if their porosity is reduced. Experimenters believe that in the near future, manufacturers of chocolate products will be able to completely eliminate the appearance of a white coating on the surface of their products.
How to properly store chocolate products?
As mentioned above, a white film on chocolate also appears due to improper storage. Very often, sweet lovers themselves are to blame for the fact that their favorite dessert is “covered with frost.” For example, if there are strong temperature changes during storage of a product, then moisture condensation occurs on its surface. First, the sugar dissolves in it, and after the moisture has completely dissolved on the chocolate, a white coating remains, which is small crystals of sugar (sugar bloom). This once again proves that there is nothing wrong with white film.
You can do a little experiment. A bar of real chocolate should be placed in the refrigerator for a while. When the dessert is removed from the refrigerator, you will see that it is covered with a white coating. Chocolate reacts this way to sudden temperature changes.
In order for your favorite delicacy to retain its attractive appearance and pleasant taste for as long as possible, it must be stored correctly.
It is better to keep chocolates in a dry place. As is already known, moisture leads to the appearance of a white film.
The most suitable air temperature is 15-18° C. At this temperature, the dessert will not turn white for 1-2 months. In summer, chocolate becomes covered with a white coating much faster (1-2 days will be enough). Therefore, it is very important to store your favorite sweet in a cool place during the warm season.
Experts warn: if you store chocolate products in the light for a long time, this can cause oxidation of the product, which, of course, will negatively affect the taste of the sweet. If the chocolate has already oxidized, then it is better to discard it, as it can be harmful to health.
It is advisable to store the tiles in airtight packaging, as they quickly absorb various odors. Under no circumstances should chocolate be left near foods with a strong odor. 2-3 hours will be enough for your favorite dessert to acquire a not very pleasant smell.
An interesting fact is that dark chocolate and desserts with various fillings become covered with a white film much faster than dairy types of this sweet.
Summarizing
Experts warn that you need to be able to distinguish between white plaque and mold. Outwardly, these 2 phenomena are very similar to each other. But if the film of fatty or sugar “gray” cannot harm human health in any way, then mold can cause trouble. Checking the quality of chocolate in this case is quite easy.
You need to bring a burning match to the dessert. If the white coating begins to disappear due to exposure to heat, then this is a good sign. This delicacy can be eaten without fear. But if the chocolate does become covered with mold, it will not disappear from exposure to heat. In this case, you should immediately refuse such sweetness.
Chocolate is rightfully considered the most favorite confectionery product. The concept of “greying” applies to confectionery products made from cocoa beans. It is characterized by the formation of a white coating. What does the white coating on chocolate indicate? , and is it possible to eat the confectionery product?
What you need to know about the appearance of white coating on chocolate
A white coating can spoil the desire to enjoy a confectionery product made from cocoa beans, because the delicacy does not look very attractive. Is it possible to eat chocolate or chocolates with a white coating? Surely people with a sweet tooth have asked this question more than once.
Experts assure that the so-called “squat” formed on confectionery products poses absolutely no harm or danger to human health. Thus, it should be noted that chocolates or sweets with a white coating can be included in the diet.
Before buying a treat, be sure to study its composition and expiration date. This will help you purchase high-quality chocolate with a glossy surface.
The main reasons for chocolate to turn brown
Chocolate bloom is a fairly common phenomenon. It is noteworthy that a white coating is found mostly on black chocolate. And although experts recognize the safety of eating delicacies with a white coating, they still do not deny that such a confectionery product has lost its taste and characteristics.
In the vast majority of cases, plaque occurs as a result of:
- Violations of the manufacturing process.
- Using low-quality or expired ingredients.
- Significant temperature fluctuations.
The chocolate preparation technology involves keeping the chocolate mixture at a temperature of 34 degrees Celsius. During aging, it is important to constantly stir the mass so that it reaches an absolutely homogeneous consistency.
After 3 hours of exposure, the viscous liquid is poured into molds, and it is sent to cool. Unscrupulous confectionery manufacturers save not only on raw materials, but also on cooking time. This is what causes the white coating on chocolate.
Storage rules
The ideal temperature for chocolate and chocolate candies is 18 degrees Celsius. Treats should be stored in a dry place, away from sunlight.
If the confectionery product is stored in a warm place, cocoa butter is released from it, which leads to the formation of fat bloom. Storing in a cold place causes the sugar to separate. As a result, a white sugar coating appears.
White coating as proof of the naturalness of chocolate
One group of experts stubbornly insists that the graying that occurs on confectionery products made from cocoa beans is a sign of “old age” of the delicacy. Another, on the contrary, considers this phenomenon a sign of the naturalness of chocolate. What's the secret?
A white coating on chocolates and chocolates is a sign that the delicacy contains exclusively natural ingredients.
If you purchased a glossy delicacy with a natural dark brown tint and after some time a coating appeared on it, you have made a choice in favor of a high-quality confectionery product that contains natural ingredients.
Fat bloom due to violation of production technology
One of the most common reasons for the appearance of so-called gray hair lies in the violation of the production technology of chocolate confectionery products. It was already noted above that the delicacy must be prepared at a temperature of 32 degrees Celsius for three hours, and only after that it must be sent to the cold workshop.
At some enterprises, production technologies are simply ignored. With further storage, cocoa butter from its unstable form “on its own” turns into a stable one. This process “activates” the release of fatty droplets, which after some time form a coating on the chocolate.