| abstract |
Disclosed are improved, dual textured food products comprising a portion of one texture and a second portion of a different texture that exhibits enhanced shelf life stability. Preferred food products are fruit snack pieces comprising a soft, supportive, fruit-containing shell portion and a second, more fluid, variably textured core portion. The shell portion can comprise a dehydrated fruit puree composition. The core portion comprises an o/w emulsion to create a hydrophobic, liquid-fat barrier between the portions. |