An edible, lipid‐cellulose ether composite film was fabricated and tested as a barrier to internal moisture migration in a bicomponent food product stored under abusive conditions of frozen storage (‐6.7°C for 9 wk). The product consisted of bread and a tomato‐based sauce; the film was situated at the interface of the two components. The film effectively retarded migration of moisture from the sauce to the bread during storage. As a consequence, desirable sensory properties that were related to stabilization of moisture gradients, as measured following cooking, were maintained significantly better (P < 0.05) in the presence of the film than they were in its absence.
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Kester et al. (1989) studied this question.