Description
Presenter: Gregory R. Ziegler, PhD, A. Shetty and R.C. Anantheswaran, Pennsylvania State University
Oil migration is responsible for the poor keeping qualities of composite confectionery products like those with nut-containing centers, coated biscuits and 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 formation. For this reason, oil migration has been extensively studied. Even with all the recent attention paid to the topic, confusion regarding its source and control still exists.
