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US 2021/0195935 A1Published application
Multi-textured layered food products and methods of making to maintain texture without the use of a barrier
OwnerAllison Therese Nowakinventor
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Abstract
A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer.
Claims20
A multilayer edible product comprising:
- a first layer having a water activity from 0.20 to 0.40;
- and
- a second layer having a water activity greater than 0.75;
- wherein
- the first layer comprises at least 20 wt % of high-melting fats and mitigates moisture migration from the second layer to the first layer.
2 more elements
A first food layer comprising:
- 50 wt % to 70 wt % of crumb particulates comprising fragments of breadcrumbs, cake crumbs, cookie crumbs, crackers, or combinations thereof;
- 10 wt % to 30 wt % of a compound coating comprising an edible high-melting fat;
- and
- 10 wt % to 30 wt % of a fat source;
- wherein the edible high-melting fat and the fat source mitigate moisture migration into the first food layer from a second food layer;
- wherein the first food layer has a water activity from 0.20 to 0.40;
- and
- wherein the second food layer has a water activity greater than 0.75.
5 more elements
Dependencies are inferred from the claim text.