Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. At least a portion of the oleaginous material is synthetic. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.

Abstract: A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07.times.10.sup.-9 gm cm.sup.-2 (cm Hg).sup.-1 cm. The barrier can be applied as a molten solution to a food product surface, cooling rapidly to form a continuous barrier that prevents the migration of moisture into, out of, or between components of the food product.

Abstract: A mixture including at least one iron oxide and a mon-magnetic matrix material is melted or vaporized and then heat is rapidly removed from the material. The resulting magnetic oxide precipitates are densely packed in the non-magnetic matrix. The precipitates have a narrow particle size distribution which results in a high signal-to-noise ratio when the oxides are used for magnetic recording purposes. The non-magnetic matrix can be removed to yield homogeneous, small particle iron oxide containing magnetic powder. Alternatively, the non-magnetic matrix/iron oxide material can be processed to yield a shaped recording medium.