hydrocolloids useful as a barrier in multi - component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed . the hydrocolloid can be applied as a powder . the hydrocolloid containing barrier is able to inhibit the migration of moisture across the system , thereby improving the shelf life of the food product , as well as enhancing the ability of the product to survive freeze / thaw cycles . in doing so , the organoleptic qualities of the food system are enhanced .