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Question:

Why chocolate is packaged by aluminum foil?

Why chocolate is packaged by aluminum foil?

Answer:

Although chocolate is not easy to corrupt, but when the temperature to 20 degrees Celsius, which is a component of cocoa butter will melt and begin to separate, frozen again will condense a white cream substance on the surface, it affects the flavor. So chocolate is generally used aluminum foil wrap is good, usually on the freezer to save. Secondly, he has the role of moisture, maximum relative humidity of 65%.
Also just taken out of chocolate in the refrigerator, do not immediately open, let it warm to room temperature and then substantially open, the outer layer of chocolate will not affect the appearance and taste of the condensation mist.
Water vapor in the air a great impact on the quality of chocolate, in particular the storage time is longer, if not to seal the chocolate products is prone to so-called frost phenomenon, even after absorbing moisture deterioration. Higher summer temperatures, wrapped in aluminum foil to prevent direct sunlight, so it is generally placed in the lower refrigerator compartment refrigerator, not on the freezer compartment.

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