| 摘要 |
An extruded food product comprises a higher water component encased by a barrier portion with a water activity of 0.93 or less, which is inturn encased by a lower water component, the barrier portion capable of restricting migration of water from the higher water to the lower water components. The high water, barrier and low water components are preferably coextruded. The barrier portion may contain a fat or fat-continuous emulsion, marzipan, jam, gelatin, gum, methyl cellulose, protein, edible wax or shellac. The lower water component can be based on dough, cereal, egg, chocolate, recombined fruit, sugar, nut or gum. The high water component is preferably either a diary, fruit, vegetable, fish, meat, sauce, dessert or pudding based composition, and optionally has a humectant. The food product may be a sweet or savoury snack food. |
