| 摘要 |
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07x10-9 gm cm-2 (cm Hg)-1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.
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