Abstract
The movement of moisture and alcohol from one phase to another in multicomponent food products is a significant cause of textural change and spoilage. Alcohol migration is mainly a problem in liqueur-filled chocolates and can result in the collapse of the chocolate shell. Moisture migration is common in many bakery products where the cereal-based component (biscuit, cake, wafer etc) is in contact with a phase of higher water activity (caramel, jam, ice cream, for example). Moisture moving from the wet phase to the dry phase causes detrimental textural changes to occur in both phases. This chapter will discuss the diffusion mechanisms by which moisture and alcohol migrate and then focus on potential solutions to both problems. These predominantly centre around the use of barrier layers within the product to separate the moist and dry components. Although protein and carbohydrate barriers will be mentioned, the main focus will be on barriers based on more hydrophobic materials such as fats and waxes.
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