What is the white frost on the candied fruit
Release time:2025-08-19
There are usually two possibilities for the "white frost" on the surface of candied fruits, which come from different processes and ingredients, as follows:
1. Sugar frosting (naturally occurring sugar)
Cause:
During the processing of candied fruits (such as sugar soaking and drying), the water in the flesh gradually evaporates, and the surface sugars (sucrose, glucose, etc.) crystallize and precipitate due to high concentration, forming white powdery frosting.
High sugar candied fruits (such as preserved fruits and rock sugar bayberries) are more prone to this phenomenon, especially in dry environments where sugar crystallization is more pronounced.
characteristic:
The white frost is even and delicate, and can be easily removed by gently wiping with your hand. It has a sweet taste and no odor when licked.
It is a normal physical phenomenon, which does not affect food safety, but may be a sign of traditional technology (such as hand-made Bingtanghulu frosting).
2. Salt frost or process additives
Cause:
Some candied fruits (such as preserved fruits and preserved plums) are made by adding seasonings such as salt, citric acid, and licorice powder. After drying, these ingredients may evaporate with water and form a substance similar to white frost.
For example, the white frost on the surface of "Xianjin Jujube" and "Meibing" in Chaoshan area may contain salt and spice powder.
characteristic:
White frost may have a slight salty or spice odor, a rough texture, and a slightly grayish white color.
It is a normal phenomenon required by the process, safe to consume, and can enhance the flavor (such as the layering of sour, sweet, and salty).
How to distinguish between white frost and deterioration phenomenon?
Mold: If the white frost appears as gray green or yellow green spots, and is unevenly distributed, with a sticky, moldy or rancid surface, it may indicate the growth of mold and should be discarded immediately.
Normal white cream: The color is pure white, evenly distributed, and has no odor. After wiping, the surface of the candied fruit is still smooth and shiny, which can be safely consumed.
summarize
The white cream of candied fruits is mostly sugar crystals or process additives, which are the natural result of traditional processing. As long as there is no mold or odor, it is normal. If you have doubts about "white frost", you can prioritize choosing legitimate brand products, or judge whether it has deteriorated by observing the texture and smell.
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