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.
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