| abstract |
An oven-stable edible moisture barrier (20) for food products isnprovided. This oven-stable moisture barrier is useful in preventing moisturenmigration within a multi-component food product between componentsn(10,12) having different water activities even when the multi-component foodnproduct is exposed to elevated temperatures. The oven-stable ediblenmoisture barrier (20) of this invention is formed from a compositionncomprising an edible, low melting oil having a melting point of about 35°C ornlower and an edible, high melting fat having a melting point of about 70°C ornhigher, wherein the edible, low melting oil and the edible, high melting fat arenco-micromilled at a temperature above the melting point of the edible, lownmelting oil but below the melting point of the edible, high melting fat to form ancream-type mixture. This composition has unique thermal and mechanicalnproperties that makes it ideal as an edible moisture barrier (20) for use in foodnproducts, especially for baking applications. |