| 摘要 |
A shelf-stable, multi-textured food product is disclosed which comprises a thermoplastic, low water activity binder matrix comprising a gelled solution of gelatin in glycerol and a plurality of discrete food-component regions, distributed within the binder, which comprise foods having a variety of texture and flavor characteristics. We have found that the product is highly resistant to the migration of moisture between individual food-component regions, thereby allowing the different food components to maintain their texture and flavor individuality. |
