Edible moisture barrier for food and method of use products

Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid

Reexamination Certificate

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C426S607000, C426S608000, C426S609000, C426S611000

Reexamination Certificate

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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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