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General Mills

Last updated January 21, 2026
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Multi-textural moisture migration barrier: General MillsRecent Research Landscape

The engineering of lipid phase transitions and crystal networks using saturated fats. This controls the structural integrity and moisture retention required for soft-baked textures.

What technical problems is General Mills addressing in Multi-textural moisture migration barrier?

Premature crumb hardening

(4)evidences

Soft-baked products suffer from moisture migration that leads to hardening or sogginess over time. Preventing this degradation ensures long-term shelf stability while maintaining the desired sensory profile.

Textural degradation from moisture migration

(2)evidences

Moisture migration between soft and crispy components leads to loss of contrast and sogginess. Preventing this degradation maintains the intended sensory profile over shelf life.