Edible moisture barrier for food and method of use products
作者： Anilkumar Ganapati Gaonkar , Tim Hansen , Laura Herbst , Jimbay Loh , Maria Almendarez
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摘要: An edible moisture barrier for food products is provided. This highly effective in preventing migration within a multi-component product between components having different water activities and/or contents at given storage temperature. The includes an microparticulated high melting lipid point of 70° C. or higher and low triglyceride blend.
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