Moisture barrier for foods

• US 20040121051A1
• Filed: 05/06/2003
• Published: 06/24/2004
• Est. Priority Date: 12/19/2002
• Status: Abandoned Application

• Current Assignee: National Starch and Chemical Investment Holding Corporation (Ingredion Incorporated)
• Original Assignee: National Starch and Chemical Investment Holding Corporation (Ingredion Incorporated)
• Inventors: Merk, Angelica, Fenn, Melissa, Yang, Yi, Weisser, Eric M.
• Application Number:
  US10/430,162
• Publication Number:
  US 20040121051A1
• Time in Patent Office: Days
• US Class Current: 426/132
• CPC Class Codes: A21D 13/26 the coating forming a barrier against migration
• CPC Class Codes: A21D 13/34 the filling forming a barrier against migration
• CPC Class Codes: A23C 2270/05 Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
• CPC Class Codes: A23C 9/133 Fruit or vegetables
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23G 3/343 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23G 9/322 Products for covering, coating, finishing, decorating
• CPC Class Codes: A23P 20/105 Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
• CPC Class Codes: A23P 20/20 Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Abstract

Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze/thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.

Claims

1. A barrier for inhibiting moisture migration in a multi-domain food system comprising at least one hydrocolloid, wherein the barrier is placed between regions of differing water activity.

2. The barrier according to claim 1 wherein the at least one hydrocolloid is selected from the group consisting of cold water swelling starches, carageenan, gums, methylcellulose, propylene glycol alginate and pectin.

3. The barrier according to claim 1 wherein the at least one hydrocolloid is a water swellable hydrocolloid.

4. The barrier according to claim 1 wherein the at least one hydrocolloid is at least one cold water swellable starch.

5. The barrier according to claim 1 wherein the at least one hydrocolloid is at least one cold water swellable edible powder.

6. The barrier according to claim 5 wherein the at least one hydrocolloid is a blend of at least two cold water swellable edible powders.

7. The barrier according to claim 5 wherein the particle size of the powder is less than about 150 microns.

8. The barrier according to claim 5 wherein the at least one cold water swellable edible powder is a modified cold water swellable starch.

9. The barrier according to claim 5 wherein the at least one cold water swellable edible powder is a blend of at least two modified cold water swellable starch.

10. The barrier according to claim 1 further comprising one or more components selected from the group consisting of films, adhesive agents, flow aides, lipids, waxes, proteins and coatings.

11. A food system having reduced moisture migration between a region of higher water activity and a region of lower water activity, the food system comprising a moisture barrier having water swellable material.

12. The food system according to claim 11 wherein the water swellable material is at least one hydrocolloid.

13. The food system according to claim 12 wherein the at least one hydrocolloid is at least one starch.

14. The food system according to claim 13 wherein the at least one starch is at least one modified cold water swellable starch.

15. The food system according to claim 11 wherein the water swellable material is at least one cold water swellable starch.

16. The food system according to claim 11 wherein the water swellable material is a blend of at least two cold water swellable starches.

17. A method of inhibiting moisture migration in a food system comprising the step of applying a hydrocolloid containing barrier between regions of differing water activity.

18. The method according to claim 17 wherein the hydrocolloid containing barrier is comprised of at least one cold water swellable powder.

19. The method according to claim 17 further comprising the step of placing the hydrocolloid containing barrier in solution prior to application of the barrier between the regions.

20. The method according to claim 17 further comprising the step of applying the hydrocolloid containing barrier as a powder between the regions of differing water activity.