FOOD COMPOSITION Russian patent published in 2014 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The liquid barrier composition for application in composite confectionary products includes 1% - 40 wt % of starch with polymerisation degree equal to no more than 90 and from 40% to 90 wt % of a starch plasticiser. The weight ratio of starch content to that of the plasticiser is no more than 1:1.5. Additionally, one proposes a composite confectionary product and the proposed barrier composition production method. The method envisages starch dissolution in the plasticiser by way of starch and plasticiser heating at a temperature of 120°C - 160°C.

EFFECT: invention allows to prevent migration of such components as moisture or fat from one food element into another one in the composite confectionary product without affecting the food product organoleptic properties.

13 cl, 3 dwg, 2 tbl, 2 ex