The container says it needs it after opening and I’ve never understood why a powder needs it. Is there something in the compounds of the powder that require that level of chill? I use it for baking cakes. Thanks!
In: Chemistry
I am not completely sure but the likely explanation is to reduce the rate the fat goes rancid.
Rancidification is when fat reacts with the oxygen from the air or water and change is a chemical structure so the tase change. The rate happens to depend on the temperature so it happens slower in the refrigerator than at room temperature.
The packaging is gas-tight. When they make it they make sure that it has a low moisture level and the oxygen level is reduced to close to zero. So the unopened packet will go rancid at a low rate even at room temperature.
For food, in general, is if it tastes, smell, and looks ok it is ok. You should be careful with meat especially minced, shellfish, and other similar stuff because they can have bacteria that make you sick without any bad taste. But for other stuff especially if they are dry the change is primary fat tat go rancid and taste bad
If you would store it in room temperature I would put it in a glass jar because if the original container has a glued foil that you removed it will no longer be gas-tight.
What would happen if it goes bad is that the taste changes so the store is alike you think is appropriate and tase some of it before using it, if it tastes bad don’t use it. It will last shorter but only you can determine if it is relevant to you because it depends on your usage rate.
It is to reduce the speed of oxidation of the powder and keep it “fresher” for longer. When packaged they replace the oxygen with a different inert gas, once opened that gas escapes and is replaced with atmospheric gases. In general, the lower the temperature the slower chemical reactions.
Generally, once foods with Fat in them are exposed to air, they can go rancid. Nuts for example, fine in a sealed bag, open them, you are best keeping in a freezer, same with Brown Rice, and I suppose powdered buttermilk has a decent fat content…so can go rancid. Regular Non-Fat powdered milk is fine on the shelf.
So it seems to depend on the brand. Some brands say that and some don’t need to be refrigerated. Which makes it even more confusing to me.
Storing it in high humidity can cause the powder to cake, and high temperatures can affect the taste of the powder. So maybe this company is just trying to avoid that from happening and that’s why they are instructing you to store it in the fridge?
“A Utah State University study found that storage at 50 F/10 C preserved the flavor best.”
[source](https://www.thespruceeats.com/does-powdered-milk-go-bad-1388298)
I’m sorry I’m honestly not sure but r/cooking and r/baking might be more of a help 🙂
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