abstract |
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10 -9 gm cm -2 (cm Hg) -1 cm. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product. |