Description
Presenter: Greg Ziegler, PhD, and Kristin Szlachetka, Penn State University
Oil migration is responsible for the poor keeping qualities of many composite confectionery products with nut-based centers, coated biscuits or nut inclusions. Quality defects arising from oil migration include softening of the coating, hardening of the filling, deterioration in sensory quality and a greater tendency to fat bloom. For this reason, oil migration has been extensively studied, most recently by magnetic resonance imaging (m ri). Despite the recent attention paid to the oil migration, confusion regarding its origins and control still exists
