FIELD: foods.
SUBSTANCE: system of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity.
EFFECT: shelf life extension of food product comparing with the same product without using system of moisture release.
22 cl, 4 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| EDIBLE MOISTURE BARRIER FOR FOOD PRODUCTS | 2004 |
|
RU2341961C2 |
| MULTI-LAYERED EDIBLE MOISTURE BARRIER FOR FOOD PRODUCTS | 2005 |
|
RU2373812C2 |
| FOOD PRODUCT TREATMENT METHOD | 2010 |
|
RU2431417C1 |
| BAKEABLE, SMUDGING, SWEET, CREAM FILLERS WITH DECREASED HUMIDITY AND THE METHOD OF COOKING | 2004 |
|
RU2344617C2 |
| METHOD FOR MANUFACTURE OF READY-MADE FROZEN WITH COATING SECOND COURSES | 2018 |
|
RU2693254C1 |
| CHEWING CARAMEL, METHOD FOR PRODUCING THE SAME, AND COMPOSITE FROZEN CONFECTIONERIES CONTAINING THE SAME | 2002 |
|
RU2313225C2 |
| FOOD PRODUCT CONTAINING SUBSTANTIALLY DRY MASS BASED ON CHOCOLATE OR ANALOG THEREOF, IN CONTACT WITH WET MEDIUM | 2000 |
|
RU2251873C2 |
| FOOD COMPOSITION USED AS MOISTURE BARRIER AND MOISTURE-RESISTANT STRUCTURE | 2008 |
|
RU2485786C2 |
| CHOCOLATE-NUT FILLING FOR CONFECTIONERY | 2021 |
|
RU2762765C1 |
| METHOD OF REGULATING SOFTNESS OF FOOD PRODUCT BY IMMOBILIZED PLASTICIZER | 1997 |
|
RU2197839C2 |
