Curious about the sticky strings that can form in your jaggery? Learn how temperature fluctuations and moisture can cause this to happen.
1 Answer
Jaggery develops strings in airtight jars due to moisture absorption, which leads to sugar crystallization and the formation of sticky strands. This is exacerbated by temperature fluctuations.
Detailed Explanation:
Jaggery, being a natural unrefined sugar, is hygroscopic, meaning it readily absorbs moisture from its surroundings. Even in airtight jars, small amounts of moisture can still be present or seep in over time due to temperature changes causing condensation. This absorbed moisture dissolves the sugars in the jaggery. As the moisture evaporates or the temperature fluctuates, the dissolved sugars recrystallize. This recrystallization process often results in the formation of long, sticky strands or strings within the jaggery. The airtight environment, while preventing significant drying out, also traps the moisture, creating a favorable environment for this stringing effect. The impurities present in jaggery also contribute to this phenomenon, as they provide nucleation sites for sugar crystals to form.
Pro Tip:
To prevent jaggery from developing strings, store it with a desiccant like silica gel packets inside the airtight jar. This will help absorb any excess moisture and keep the jaggery dry, preventing crystallization.