Two-phase food products with reduced inter-phase moisture transf

Details Two-phase food products with reduced inter-phase moisture transf Two-phase food products with reduced inter-phase moisture transf

1981-09-22

1983-08-30

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426272, 426302, 426577, 426578, A21D 1300

Patent

active

044016816

ABSTRACT:
Improved composite food products are provided with a moisture impermeable barrier layer at the interface between high and low moisture components. This barrier layer is achieved by providing the high moisture component with dextrin and a hydrophilic polysaccharide gelling agent such as pectin in amounts sufficient to form the barrier layer. This process is particularly applicable to composite products including a dough-based component and a topping or filling of higher moisture content. Examples of such products include jam or jelly filled cookies and pizza sauce/crust combinations.

REFERENCES:
patent: 3140186 (1964-07-01), Bender
patent: 3676148 (1972-07-01), De Wesse et al.
patent: 3676151 (1972-07-01), Scharschmidt
patent: 4275082 (1981-06-01), Dougan
Tressler and Sultan, Food Products Formulary, vol. 2, Avi Pub. Co., Inc., Conn., 1975, pp. 87-88 and 116.

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