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US 6,472,006 B1Granted
Oven-stable edible moisture barrier
AssigneeKraft Foods Holdings, Inc.
InventorsJimbay P. Loh, Timothy S. Hansen
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AssigneeKraft Foods Holdings, Inc.
InventorsJimbay P. Loh, Timothy S. Hansen
Estimating the term…
An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35° C. or lower and an edible, high melting fat having a melting point of about 70° C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier for use in food products, especially for baking applications.
An edible moisture barrier composition suitable for forming an edible moisture barrier within a food product having components of differing water activities, said composition comprising an edible, low melting oil having a melting point of about 35° C. or lower and an edible, high melting fat having a melting point of about 70° C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture, and wherein the composition is oven stable.
An edible moisture barrier between components of differing water activities in a food product, said edible moisture barrier comprising a layer of a composition comprising an edible, low melting oil having a melting point of about 35° C. or lower and an edible, high melting fat having a melting point of about 70° C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture.
A method for preventing moisture migration between a first food component and a second food component having different water activities in a food product, the method comprising:
Dependencies are inferred from the claim text.