meelstof

Meelstof refers to the fine, powdery material that forms on the surface of certain foods, particularly grains like wheat, rice, and barley, as well as nuts and seeds. This substance is primarily composed of starch, proteins, and other organic compounds that separate from the main food during storage, processing, or handling. Meelstof is often mistaken for flour but differs in composition and origin, as it arises naturally from the breakdown of food particles rather than being ground from whole grains.

The formation of meelstof can occur due to mechanical friction, temperature fluctuations, or aging of the food. For example, when grains are milled or transported, friction between particles generates static electricity, causing fine dust to accumulate. In nuts and seeds, meelstof may develop over time as oils and proteins oxidize, leading to a powdery residue. This phenomenon is particularly noticeable in products like almonds, hazelnuts, or sesame seeds.

While meelstof is generally harmless and non-toxic, its presence can affect the texture and appearance of food. In some cases, it may indicate spoilage or improper storage conditions, such as exposure to moisture or pests. Consumers often remove it before use, as it can alter the taste or mouthfeel of dishes. In industrial settings, meelstof is sometimes collected and repurposed, though its use is limited due to its inconsistent quality.

The term *meelstof* is most commonly used in Dutch-speaking regions, though similar concepts exist in other languages, such as "meal dust" in English or "farine fine" in French. Understanding its nature helps in food handling, quality control, and maintaining the integrity of stored products.