Microwaveable grilled cheese and meat sandwiches
AssigneeKraft Foods Holdings, Inc.
InventorsGary Francis Smith, Maria Elena Almendarez, Glenn Andrew MacBlane, Jimbay Loh, Tim Hansen, Laura Herbst, Kent Harrell Thrasher
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Abstract
The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.
Claims38
A microwaveable grilled cheese sandwich comprising bread and cheese, the cheese being completely coated on all of its surfaces with an edible moisture barrier.
A microwaveable grilled cheese sandwich comprising bread, cheese and an edible moisture barrier composition comprising an edible microparticulated high melting lipid having a melting point of 60° C. or higher and an edible low melting triglyceride blend, the moisture barrier effective for maintaining a water activity difference between the cheese and the bread.
A method for reducing moisture migration between cheese and bread and between cheese and meat and bread comprising applying an edible moisture barrier composition to all surfaces of a cheese slice or all external surfaces of a cheese and meat combination, wherein the edible moisture barrier composition comprises an edible microparticulated high melting lipid having a melting point of 60° C. or higher and an edible low melting triglyceride blend, the moisture barrier effective for maintaining a water activity difference between the bread and cheese of at least about 0.01 over a storage period of about 24 weeks.
A microwaveable grilled cheese and meat sandwich comprising bread, and cheese and meat, the meat and cheese being completely coated on all external surfaces with an edible moisture barrier.
Dependencies are inferred from the claim text.