Multilayer edible moisture barrier for food products

摘要

A multilayer edible moisture barrier suitable to separate food components having different water activities in a food product is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70°C or higher and an edible low melting triglyceride blend having a melting point of 35°C or lower.