this post was submitted on 03 Aug 2026
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You aren’t suggesting that OP has glazed their produce are you? They haven’t, so any ice crystals they have are bad ones. The information you’ve provided to OP isn’t relevant , since they aren’t glazing, and their ice crystals are from deterioration, sorry.
And yes, some glazing is protect the product, so you notice how your brocolli mentions it’s to product the delicate florets…? Does corn or beans have that need? No. So the vast majority of products that you see that have ice crystals aren’t good ones. But most glazing is to solely add water weight, corn and beans don’t need to be glazed, since there’s nothing to be protected. You’re taking this process for select items, and treating it like EVERY product gets it. That’s just wrong as well.
Have you ever seen them stock a super market? The frozen products are exposed to non conditioned air for around an hour. This is where most ice crystals come from.
Freeze drying removes all the moisture and causes stuff to puff up, I’ve never seen anything freezer burn puff up have you? It’s like saying just raising the temperature of something is cooking it. It kinda is, but it’s actually not. It requires a vacuum pump, that’s not what happens to freezer burnt items…
Again, you are just missing the process, your information is partly correct.
When something is glazed it looks more like frosting than ice crystals, ice crystals aren’t a good sign! And how sure are you that this isn’t a specific USDA thing? Countries do stuff differently, and it doesn’t mean the USDA is doing the right or best thing.
Your links don’t even agree with what you’ve said, the glazing isn’t to prevent freezer burn, it’s to protect delicate parts. So you’re providing wrong and damaging information to OP.
You didn't read my second source, or the full first source, and neither did you add any of your own.
You mean the one that talks about marketability instead of longevity?
I did, it appears you only read what you want from it though.
And why are you even using a corporate fact sheets instead of white papers or research papers?
Those aren’t even based on anything scientific, look at their list of resources. It’s all corporate crap, not research.
How does a self proclaimed “stem” person miss this? You’re not even providing legitimate sources.
It talks about extended shelf life not just marketability and handling. What, perchance, would that mean for frozen food left in storage?
The fact sheet has references and further reading you're more than welcome to pull from to prove me wrong. So far you haven't been capable of that besides ad hominems. You still haven't linked to anything to support your side of the argument
You mean the sources that aren’t scientific studies or resources…? and don’t mean anything…? And don’t even agree with what you’re saying…?
Your sources aren’t legit, so why do I need to refute them? You can’t even post non-marketing corporate stuff lol.
Provide a legit source first and maybe I will, you haven’t proven anything, other than you can only read a fact sheet and parrot the information without comprehending it.
Your only “source” is that you’re in stem and you can’t even back it up, so why should we listen to you? You don’t even have the process of how freeze drying occurs right in your original comment, and you want us to listen to you….?