Other Factors

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
Both light and oxygen can contribute to rancidity of fats, and hence shorten the shelf life of confections. These factors are slower to cause deterioration than those mentioned previously and are typically not as large a concern to the artisan confectioner as they are to larger-scale manufacturers, who require a much longer shelf life from their products. Artisan confectioners, therefore, can present products in transparent packaging, while manufacturers must protect their products from light.