| 摘要 |
A foodstuff comprises at least two components separated by a barrier layer, the barrier layer being a film of a polyol, polyol derivative or mixture thereof. The barrier layer is preferably formed by solidification the molten polyol. The barrier layer may be coated in a non-edible substrate, e.g. a paper plate or cup. The molton polyol may be coated in a foodstuff, e.g. cornflakes, to inhibit passage of a liquid into the foodstuff. Fig 1 shows a biscuit layer 11 separated from a caramel layer 14 by the barrier layer 13. The polyol may be mannitol, erythritol or isomalt. |
