Edible moisture barrier for food and method of use products
AssigneeKraft Foods Holdings, Inc.
InventorsJimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar
Life of this patent
Estimating the term…
Abstract
An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.
Claims22
An edible moisture barrier composition comprising:
- from 1 to 35 weight percent of an edible microparticulated high melting lipid having a melting point of 70° C. or higher and a volume average particle size of less than 10 microns;
- and
- from 65 to 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 50 to 70 weight percent at a storage temperature of about 5 C., a solid fat content of less than 35 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent at a storage temperature of 0 to 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 barrier composition.
An edible moisture barrier composition comprising:
- from 1 to 35 weight percent of an edible microparticulated high melting lipid having a melting point of 70° C. or higher and a volume average particle size of less than 10 microns;
- and
- from 65 to 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 50 to 70 weight percent at a storage temperature of about 5° C., a solid fat content of less than 35 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent at a storage temperature of 0 to 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 barrier composition,
- wherein the moisture barrier is effective for reducing moisture migration between foods by at least 90 percent over a 21 day storage period as compared to foods where no moisture barrier is present.
A method for reducing moisture migration between foods comprising applying a moisture barrier composition to a food product, the moisture barrier composition including;
- from 1 to 35 weight percent of an edible microparticulated high melting lipid having a melting point of 70° C. or higher and a volume average particle size of less than 10 microns;
- and
- from 65 to 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 50 to 70 weight percent at a storage temperature of about 5° C., a solid fat content of less than 35 weight percent above 37° C. wherein the solid fat content does not change more than 5 weight percent at a storage temperature of 0 to 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 barrier composition,
- wherein the moisture barrier is effective for reducing moisture migration between foods by at least 90 percent over a 21 day storage period as compared to foods where no moisture barrier is present.
Dependencies are inferred from the claim text.