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20 July 2006 @ 08:09 am
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I got a jar of "Cocoa Hazelnut Spread" from Trader Joe's earlier this week and it confuses me. On one side of the label it says "No Artificial Colors, Flavors or Preservatives." On the other side of the label it says "Do Not Refrigerate." I'm trying to think of what natural preservatives might be in it, but all i can come up with is salt, but that's not listed in the ingredients list and the nutrition facts say there's only 10 mg of sodium per 2 tablespoons.

The ingredients they list are "Sugar, Hazlenuts, Sunflower and Hazelnut Oils, Cocoa Powder, Whey Powder, Milk Powder, and Soy Lecithin," none of which sounds particularly preserving to me.
 
 
 
dmvags on July 20th, 2006 03:29 pm (UTC)
Well, it probably shouldn't be refrigerated cos it will go bad or something... Spreads don't need to be cold (they will not SPREAD properly if they are a big cold hard chunk of something). Plus, those things don't get bad easily, more or less as with honey. Keep it for 50 years in your kitchen cabinet and it will be there 4 u, waiting to be eaten!
DonAithnendonaithnen on August 2nd, 2006 02:47 am (UTC)
Um, hello, who are you? :)
Sister Atom Bomb of Courteous Debateakiko on July 20th, 2006 03:49 pm (UTC)
Nutella also says not to refrigerate it. It becomes really gross if you do: the oils separate out, never to be mixed back in.
Ambermaggiedacatt on July 20th, 2006 04:10 pm (UTC)
It probably just doesn't harbor bacteria well.
Sister Atom Bomb of Courteous Debateakiko on July 20th, 2006 04:57 pm (UTC)
I forgot to mention that sugar in high concentration is a preservative. I learned that in my first year of pharmacy school -- it has to be like 20% in a water solution to preserve a drug solution for something like a month. But since this spread isn't in water, the concentration would have to be different.
DonAithnendonaithnen on July 20th, 2006 07:35 pm (UTC)
So how do you ferment sugary things to get alcohol then? *confused*
Coraacoraa on July 20th, 2006 07:51 pm (UTC)
By significantly diluting them with another liquid until the concentration is low enough to allow yeasts to survive.