| 摘要 |
The moisture-sensitive core of a coated food ingredient, for example consisting of pasta, chocolate, cereals, fruit or nuts, in a water-containin g environment, such as a dairy product, can be protected against ingress of moisture and loss of crispness by a moisture-resistant coating of a continuo us fat layer in which 1 - 15 % ( m/m) water-insoluble and fat-insoluble particl es having an average particle diameter of 1 - 100 .mu.m are present. The particles are in particular inorganic, for example consisting of silicon dioxide. |
