Sealant for baked products
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United States of America Patent
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Oct 19, 1993
Grant Date -
N/A
app pub date -
May 28, 1992
filing date -
May 28, 1992
priority date (Note) -
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Abstract
A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
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