Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
2007-06-05
2007-06-05
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S607000, C426S608000, C426S609000, C426S611000
Reexamination Certificate
active
10304446
ABSTRACT:
An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.
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Almendarez Maria
Gaonkar Anilkumar Ganapati
Hansen Tim
Herbst Laura
Loh Jimbay
Corbin Arthur L.
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
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