Lipid compositions are effective as edible moisture barriers for reducing moisture migration between food components. Such compositions include a mixture of structured glycerol ester (SGE) compositions bearing short-chain (two to four carbons), medium-chain (six to 12 carbons) and saturated long-chain (14 to 22 carbons) fatty acid residues. The SGE compositions are reduced-calorie and fully saturated, contain essentially zero trans fatty acids and take a stable alpha crystal form.
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