Solution to sugar bloom

Tuesday, 01 March, 2005


UK-based freezing specialist Asymptote has discovered a technique to prevent sugar bloom from spoiling food products.

Sugar bloom, the white specks that periodically appear on icing or within sugary dough during long-term frozen storage, may not be a food quality or safety issue, but their unsightly appearance can still put to waste whole batches.

The specks increase in size during continued frozen storage and remain in the thawed product, reducing product value and leading to commercial problems for the food manufacture.

The problem is that although the chemical nature of sugar bloom is well understood, it remains difficult to control - the phenomenon appears to occur randomly.

Asymptote believes that it has now found a means of preventing sugar bloom in frozen products. After some research, Asymptote identified a key trigger in the process that it believed was causing the problem, and then identified changes to the manufacturing process that could remove the problem.

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