FIELD: food industry.
SUBSTANCE: invention relates to production technology of multi-component food products containing components with different moisture content and water activity. Multi-layered edible moisture barrier contains at least one lipidic layer and flexible hydrophobic layer. Lipidic layer contains from 65 to 99 wt % of edible low-melting triglyceride mixture with 35°C melting temperature and from 1 to 35 wt % of edible macrodispersive high-melting lipide with melting temperature 70°C and higher. Lipidic layer has solid fat content from 50 to 70% at 15 to 25°C and contains microdispersive particles of high-melting lipide not more than 0.1 micron in good supply to prevent fluid fat leakage from crystalline fat net.
EFFECT: invention allows to create multi-layered edible moisture barrier with sufficient mechanical flexibility, which is organoleptically admissible for different kinds of food in the interval of storage and usage temperatures.
34 cl, 2 tbl, 2 ex
