Nestle

Last updated January 31, 2026

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Lipid phase coating composition: NestleRecent Research Landscape

High saturated fat content in confectionery coatings creates negative health profiles and poor melt kinetics. Precise lipid phase engineering reduces saturated fatty acids while maintaining structural integrity and snap.

What technical problems is Nestle addressing in Lipid phase coating composition?

Moisture migration induced texture loss

(10)evidences

Hygroscopic aerated and extruded matrices suffer from loss of crispness and structural integrity when exposed to moisture. Preventing this degradation maintains the desired texture and shelf life of porous confectionery products.

Poor oil release properties

(4)evidences

Lipid phase separation and oiling out lead to poor texture and visual defects in food coatings. Preventing this migration ensures product stability and consistent sensory properties.

Excessive dietary saturated fat

(1)evidences

Lipid instability between layers causes structural softening and surface discoloration. Preventing this degradation maintains texture and visual shelf-life.