Intermediate moisture shelf stable baked goods

Details Intermediate moisture shelf stable baked goods Intermediate moisture shelf stable baked goods

A - Human Necessities

21

D

A21D 10/00 (2006.01)

Patent

CA 2712650

A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition has a humectant blend, a hydrocolloid blend, and a hydrophobic blend. Another embodiment provides developed food composition having a water activity (A w) range of about 0.5 to 0.75. A method to manufacture a food composition can first develop a humectant/hydrocolloid matrix, then coating it with a hydrophobic oiUemulsifier blend. This hydrophobic surface coating on an already formed matrix creates a desired moisture barrier, while the humectants/hydrocolloids inhibit moisture migration.

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