Why does dry sugar never mold? Detailed answer

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Why does dry sugar never mold? Detailed answer

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Why does dry sugar never mold?

Molds (fluffy or velvety deposits on food products that cause spoilage) are formed by special microorganisms - sporulation of the so-called mold fungi. Mushroom threads penetrate the surface layer of the product and, releasing the appropriate enzymes, destroy it.

Under normal conditions, sugar has a very low water content (about 0,02 percent) and at the same time is able to absorb external moisture very quickly. Therefore, it dehydrates (and thereby kills) the microorganisms that have fallen on its surface faster than they have time to penetrate into it and form mold.

The low moisture content of sugar also prevents chemical changes that can cause it to spoil. If the sugar is moistened (or exposed to high humidity for a long time), it will mold and spoil very soon.

Thus, in order to ensure the possibility of long-term (almost indefinitely long) storage of sugar, you should simply keep it in an airtight (tightly closed) container and not expose it to sudden temperature changes.

Author: Kondrashov A.P.

Random interesting fact from the Great Encyclopedia:

What famous English-language literary dystopia contains many words of Russian origin?

In the dystopia A Clockwork Orange, Anthony Burgess put into the mouths of teenage characters a jargon he invented called Nadsat. Most of the words nadsata were of Russian origin - for example, droog (friend), litso (face), viddy (see). The word Nadsat itself is formed from the ending of Russian numerals from 11 to 19, its meaning is the same as that of the word teenager ("teen-ager"). The translators of the novel into Russian faced the difficulty of how to adequately convey this slang. In one version of the translation, such words were replaced by English words written in Cyrillic (men, face, etc.). In another version, the jargon words were left in their original form in Latin letters.

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