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