Patent ID: 7229654

Claim:
A multilayer edible moisture barrier suitable to separate food components having different water activities in a food product, said moisture barrier comprising: at least one lipid layer which comprises from about 65 to about 99 weight percent of an edible low melting triglyceride blend having a melting point of 35° C. or lower, and from about 1 to about 35 weight percent of edible microparticulated high melting lipid particles having a melting point of 70° C. or higher and a volume average particle size of less than about 10 microns, at least about 5 percent of the microparticulated high melting lipid particles having a particle size of not more than 0.1 micron, the lipid layer having a solid fat content of from about 50 to about 70 percent at a refrigerated storage temperature of 0° C. to 10° C. and at an ambient storage temperature of 15° C. to 25° C., the solid fat content of the lipid layer not changing more than about 5% at a refrigerated storage temperature of 0°–10° C. or at an ambient storage temperature of 15° C. to 25° C., the lipid layer having sufficient microparticulated high melting lipid particles with a particle size of not more than 0.1 micron effective to prevent liquid oil in the lipid layer from draining from a fat crystal network formed in the lipid layer; and at least one flexible hydrophobic barrier layer.