Fat Migration

Fat migration is another intrinsic factor limiting the shelf life of confections. Nut centers, particularly those that contain ground nuts and therefore more released oil, are most subject to damage from fat migration. (See Fat Migration.) The effects of fat migration can be a softened chocolate shell, and therefore loss of textural contrast as the incompatible fats mingle, and fat bloom on the surface of the confection. Although it is quite harmless, bloom in any form renders confections unfit for sale.