Heat resistant moisture barrier for foods
AssigneeNestec S.A.
InventorAntoine Bontemps
Life of this patent
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Abstract
A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the moisture barrier is formed upon dehydration of an emulsion comprising lipid a biopolymer emulsifier.
Claims13
A food product comprising at least a first part and a second part, where the water activity of the first part is less than the water activity of the second part, and a moisture barrier between the first part and the second part, the moisture barrier is formed upon dehydration of an emulsion, the emulsion comprising lipid in the amount of 45 to 55% by weight and an aqueous phase in the amount of 45 to 55% by weight which aqueous phase contains 1% to 4% by weight of a proteinaceous biopolymer emulsifier and the moisture barrier contains up to 4% by weight of the emulsifier.
A method for preparing a food product comprising the steps:
- preparing an emulsion comprising lipid in the amount of 45 to 55% by weight and an aqueous phase in the amount of 45 to 55% by weight which aqueous phase contains 1% to 4% by weight of a proteinaceous biopolymer emulsifier;
- applying the emulsion to the first part of the food product to form a coating of the first part;
- drying the coating;
- combining the coated first part with the second part so that the coating forms a layer between the first part and the second part;
- and
- heating the combined parts to form the food product.
Dependencies are inferred from the claim text.