| 摘要 |
FIELD: food products. ^ SUBSTANCE: moisture barrier includes at least one crystal carbohydrate, highly crystalline fat and crystal dietary fiber. Edible bakeable moisture barrier composition contains from 50 till 90 wt %, at least one crystal carbohydrate, from 10 till 50 wt % highly crystalline fat and from 0.1 till 30 wt % crystal dietary fiber, at this such moisture barrier is efficient for moisture decrease between the components inside the food products, at least for 50% in comparison with food products containing no moisture barrier. Edible bakeable moisture barrier composition contains from 50 till 90 wt %, at least 25 % crystal carbohydrate has an average particle size 177 micron, from 10 till 50 wt % crystalline fat; and from 0.1 till 30 wt % crystal dietary fiber. The method of moisture migration reduction between the food components stipulates application of edible bakeable moisture barrier on the food product surface, at this such moisture barrier contains from 50 till 90 mass at least one crystal carbohydrate, from 10 till 50 wt % highly crystalline fat and from 0.1 till 30 wt % crystal dietary fiber, at this such moisture barrier is efficient for moisture migration reduction between the food components, at least for 50% in comparison with food products containing no moisture barrier. ^ EFFECT: moisture migration reduction between the food components. ^ 32 cl, 3 ex |
