| abstract |
Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze/thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced. |