VERFAHREN ZUR HERSTELLUNG EINER ESSBAREN BARRIERE

摘要

The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food product. The barrier is especially useful in food products comprising leaking (moisture or flavour or oil) ingredients such as vegetables (tomato, salad), fruit, bread or fish.