Intrinsic Factors Affecting Shelf Life

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Factors that lead to deterioration and spoilage of confections can be divided into two major groups: intrinsic and environmental. Intrinsic factors relate to water activity, internal moisture migration, fat migration, and a confection’s pH level. Production conditions also fall under this category, since poor production systems can lead to food contamination by bacteria and the like.