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US 4,820,533 AGranted
Edible barrier for composite food articles
AssigneeGeneral Mills, Inc.
InventorsJonathan Seaborne, David C. Ebgerg
Life of this patent
Estimating the term…
Abstract
Disclosed are edible barriers useful in composite food articles to separate one food phase from another which differ in such properties as water activity, protein concentration, etc. The ebible barriers are especially useful in wrapped or packaged food items. The edible barriers comprise an edible laminate which includes an edible support substrate and top and bottom layers of an edible film coating of low moisture permeability.
Claims17
An edible laminated barrier useful in composite food articles to separate food phases and resistant to moisture migration, comprising:
- A. an edible, smooth rigid frangible substrate in the form of a sheet;
- B. a layer overlying said substrate;
- and
- C. a layer underlying said substrate;
- and wherein each layer is in the form of an edible, continuous, flexible, non-water swelling, low-water vapor permeable film comprising a member selected from the group consisting of
- (1) a composition comprising the heat cured reaction polymer product of
- (A) unbleached, refined, dewaxed, filtered, carbon black decolorized, virgin edible shellac, and
- (B) a first reactant member selected from the group consisting of hydroxypropyl cellulose and hydroxypropyl methyl cellulose and mixtures thereof,
- wherein the ratio of the reactant member and shellac ranges from 0.001 to 2:1,
- and wherein the product has an average molecular weight of at least 2,000;
- and
- (2) a composition comprising the heat cured reaction polymer product of:
- refined, unbleached, dewaxed, filtered, carbon black decolorized virgin, edible shellac
- wherein the heat cured reaction product has an average molecular weight ranging from about 1,500 to 6,000;
- and
- (3) mixtures of composition (1) and composition (2) thereof.
13 more elements
Dependencies are inferred from the claim text.