2.6. Degree of oil migration
To quantify oil migration occurring in cookies and sand mixtures,
degree of oil migration was calculated (Talbot, Smith, & Cain, 2006;
Talbot, Smith, & Zand, 2006) using TAG levels from fat in cookie
dough or sand/fat mixtures, and fat in chocolate chips before and
after baking (Eq. (1)). The degree of oil migration (DM) was calculated
for individual TAG. Average degree of migration was then calculated
by averaging the degree of migration values for all TAG (Eq. (2)).