Microwaveable grilled cheese and meat sandwiches and method of preparation

A microwaveable grilled cheese sandwich comprising toasted 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 composition being effective for maintaining a water activity difference between the cheese and the toasted bread,

• the edible moisture barrier composition comprising from 1 to 35 weight percent of the edible microparticulated high melting lipid, the edible microparticulated high melting lipid having a volume average particle size of less than 10 microns;
• and
• from 65 to 99 weight percent of the edible low melting triglyceride blend having a melting point of 35° C. or less, the moisture barrier composition having a solid fat content of 60 to 65 weight percent at a storage temperature of 5° C., the moisture barrier composition having a solid fat content of less than 25 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent at a storage temperature of 0°–10° C., and the moisture barrier composition having sufficient lipid particles with a particle size of not more than 0.1 micron effective to prevent liquid oil in the moisture barrier composition from draining from a fat crystal network formed in the moisture barrier composition.

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 to 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 a volume average particle size of less than 10 microns;

• and from about 65 to about 99 weight percent of an edible low melting triglyceride blend having a melting point of 35° C. or less, the moisture barrier composition having a solid fat content of 30 to 70 weight percent at a storage temperature of 5° C. and a solid fat content of less than 25 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent at a storage temperature of 0°–10° C., the moisture barrier composition having sufficient lipid particles with a particle size of not more than 0.1 micron effective to prevent liquid oil in the moisture barrier composition from draining from a fat crystal network formed in the moisture barrier composition, and wherein the moisture barrier composition is 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 toasted bread, meat and cheese, the cheese and meat being completely coated on all external surfaces with an edible moisture barrier of at least 20 microns thick,

• the edible moisture barrier composition comprising from 1 to 35 weight percent of an edible microparticulated high melting lipid having a melting point of 60° C. or higher and a volume average particle size of from about 1 to about 5 microns;
• and
• from 65 to 99 weight percent of an edible low melting triglyceride blend having a melting point of 35° C. or lower, the moisture barrier composition having a solid fat content of 30 to 70 weight percent at a storage temperature of 5° C., and a solid fat content less than 25 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent between 0°–10° C., the moisture barrier composition having sufficient lipid particles with a particle size of not more than 0.1 micron effective to prevent liquid oil in the moisture barrier composition from draining from a fat crystal network formed in the moisture barrier composition.