The two main reasons we are concerned about crystallization in foods are texture and quality. Crystallization can change the texture of the food, making it gritty or grainy. It can also affect the quality of the food, changing its flavor, color, and appearance. For example, crystallization can cause chocolate to turn white or gray, making it less appealing to consumers. In addition, crystallization can reduce the shelf life of some foods, making them spoil more quickly.