EDIBLE MULTILAYERED WATER BARRIER FOR FOOD

摘要

PROBLEM TO BE SOLVED: To provide an edible multilayered water barrier for food for separating food components different in water activity and preventing or significantly suppressing the movement of water between food components.

SOLUTION: This edible multilayered water barrier contains a lipid layer and a flexible hydrophobic layer. Preferably, the lipid layer is also flexible. The lipid layer is formed from a composition containing 0-about 35 wt.% of edible atomized high-melting point lipid at about 70°C or above melting point, and edible low-melting point triglyceride blend at about 35°C or below melting point.

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