Method for preventing the transfer of water

Abstract

A method is disclosed for preventing the transfer of water from a water-containing foodstuff into a particle, a particle for the joint consumption with a water-containing foodstuff and a fruit preparation for joint consumption with a dairy product. In order to reduce the requirements placed on the storage of water-absorbing particles, the particles, prior to the introduction into the foodstuff, are covered completely with an inner layer made of chocolate and thereafter with an outer layer made of fat, and the particle includes two closed covers applied onto each other made of chocolate and fat, respectively. Also disclosed is a fruit preparation laced with such particles.

Dependencies are inferred from the claim text.