Methods and products produced thereby to stabilize multi-layer food products
OwnerBarry D. Glazier, Gary G. Youcheffinventors
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Abstract
Methods, and the food products produced thereby, to stabilize multi-layer food products. The method is carried out by providing at least one edible fluid, preferably fat, migration-inhibiting barrier layer to at least a portion of the outer surface of at least one inner layer, preferably a fat-containing inner layer. The invention provides, in particular, multi-layer food products with increased shelf life and/or prolonged consumer acceptability. The invention is especially useful for the inhibition of fat bloom or at least the prolonged aesthetic preservation of the outer chocolate layer of multi-layer confections; however, fat bloom could occur in almost any fat-containing layer.
Claims22
A method to inhibit migration of fat in multi-layer food products comprising the steps of providing at least one barrier layer for the inhibition of fat migration overlaying at least a portion of an outer surface of at least one inner layer comprising fat, and providing an outer layer that overlays at least a portion of said at least one inner layer, wherein said barrier layer comprises fat and is in powder form.
A fat migration-inhibited multi-layer food product comprising at least one inner layer comprising fat, at least one barrier layer for the inhibition of fat migration overlaying at least a portion of an outer surface of said at least one inner layer, and an outer layer that overlays at least a portion of said at least one inner layer, wherein said barrier layer comprises fat and is in powder form.
Dependencies are inferred from the claim text.