| abstract |
Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured glycerol ester (SGE) compositions bearing short chain (two to four carbons), medium chain (six to twelve carbons), and saturated long chain (fourteen to twenty-two carbons) fatty acid residues. The SGE compositions of the invention are reduced calorie and fully saturated, contain essentially zero trans-unsaturated fatty acids, and contain components present in stable alpha crystal forms. |