Abstract: Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration between these layers over an extended period of time. Additionally, the edible composition can be applied to an outer layer of a food product to reduce moisture migration from the product to the surrounding environment. Also disclosed are methods for preparing the edible moisture barrier composition.

Abstract: Novel processes for treating soy proteins with multi-anionic reagents are disclosed. The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molecules to improve functionality of the resulting soy protein containing composition when used in acidic environments. The resulting soy protein-containing composition has improved solubility, suspendability, and stability in acidic environments, and is highly suitable for use in acidic beverages. The processes may optionally include steps for using a stabilizing agent and for a phytase treatment to further improve the soy protein-containing composition.