EDIBLE MOISTURE BARRIER FOR FOOD PRODUCTS

FIELD: food products. ^ SUBSTANCE: moisture barrier includes at least one crystal carbohydrate, highly crystalline fat and crystal dietary fiber. Edible bakeable moisture barrier composition contains from 50 till 90 wt %, at least one crystal carbohydrate, from 10 till 50 wt % highly crystalline fat...

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Bibliographische Detailangaben
Hauptverfasser:	KHEJNS LINN, LEVAJN GARRI, CHZHOU NIN, SLEJD LUIZ, CHAN' UEHNDI
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food products. ^ SUBSTANCE: moisture barrier includes at least one crystal carbohydrate, highly crystalline fat and crystal dietary fiber. Edible bakeable moisture barrier composition contains from 50 till 90 wt %, at least one crystal carbohydrate, from 10 till 50 wt % highly crystalline fat and from 0.1 till 30 wt % crystal dietary fiber, at this such moisture barrier is efficient for moisture decrease between the components inside the food products, at least for 50% in comparison with food products containing no moisture barrier. Edible bakeable moisture barrier composition contains from 50 till 90 wt %, at least 25 % crystal carbohydrate has an average particle size 177 micron, from 10 till 50 wt % crystalline fat; and from 0.1 till 30 wt % crystal dietary fiber. The method of moisture migration reduction between the food components stipulates application of edible bakeable moisture barrier on the food product surface, at this such moisture barrier contains from 50 till 90 mass at least one crystal carbohydrate, from 10 till 50 wt % highly crystalline fat and from 0.1 till 30 wt % crystal dietary fiber, at this such moisture barrier is efficient for moisture migration reduction between the food components, at least for 50% in comparison with food products containing no moisture barrier. ^ EFFECT: moisture migration reduction between the food components. ^ 32 cl, 3 ex