Oven-stable edible moisture barrier

Details Oven-stable edible moisture barrier Oven-stable edible moisture barrier

A - Human Necessities

21

D

A21D 15/08 (2006.01) A21D 13/00 (2006.01) A21D 13/08 (2006.01) A23B 4/10 (2006.01) A23C 19/16 (2006.01) A23D 9/007 (2006.01) A23D 9/02 (2006.01) A23D 9/06 (2006.01) A23L 1/00 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2380158

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.

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