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 C. or higher and an edible low melting triglyceride blend.


> Method and apparatus for modifying the exit orifice of a satiation pouch

~ 00352