Loss of structural integrity or moisture transfer between the filling and the cereal shell. Preventing leakage ensures shelf stability and maintains the desired texture contrast.

Non-uniform expansion and collapse during extrusion lead to poor texture and structural fragility. Controlling aeration ensures consistent mechanical strength and sensory quality.

Lipid seepage and oiling out cause structural instability and poor sensory characteristics in composite food matrices. Preventing this migration maintains product integrity and extends shelf life.