A MULTI-COMPONENT FOOD PRODUCT COMPRISING A PROTECTIVE BARRIER, A PROCESS FOR ITS PRODUCTION AND A COMPOSITION FOR CARRYING OUT THE PROCESS

摘要

This invention relates to a multi-component food product in which the individual components differ from one another in their water activity and which comprises a protective barrier against the transfer of moisture between the components, this barrier being formed by a mixture of egg, milk protein, pregelatinized starch and water.