The purpose of this work was to scan the literature data in the topic of halva production to find out relevant information for improving the quality of halva products. A major problem that affects the halva quality upon storage is represented by emulsion instability. Consequently, we are facing with the oil separation, toughness of the halva, the contamination of packaging materials with oil and a more reduced marketability. Moreover, the rancidity of the lipid fraction during storage represents a shortcoming that must be worldwide prevented in the halva production. So far, there were suggested several ways to solve these limiting factors and to improve the halva quality, especially the emulsion stability and texture, by incorporating of various ingredients such as dietary fiber, especially those resulted as by-products in the agro food processing, palm oil and emulsifiers. In addition, flavoring agents, nuts, dehydrated fruits and other additives can be added in the halva for both reasons to improve the nutritional value and to satisfy the consumer preferences. The available data are useful to improve the nutritional and sensory properties of halva and to develop innovative halva formulas with health-promoting properties.
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