Kraft Foods Holdings, Inc.

Laura Herbst

Anilkumar Ganapati Gaonkar

Jimbay Peter Loh

Maria E Almendarez

Gary F Smith

Dennis Ann Kim

Weizhi Chen

Timothy S Hansen

Glenn A MacBlane

Kent H Thrasher

Tim Hansen

An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of the present invention includes a lipid layer and a flexible hydrophobic layer.

Multilayer edible moisture barrier for food products and method of use

An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70&#xb0; C. or higher and an edible low melting triglyceride blend.

Edible moisture barrier for food and method of use products

The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melting triglyceride blend.

Microwaveable grilled cheese and meat sandwiches and method of preparation

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Buffalo Grove, IL, United States of America

Laura Herbst