A barrier composition for use in foodstuffs comprises from 1% to 40% by weightof a starch having a degree ofpolymerisation of no more than 90 and from 40% to 90% by weight of aplasticizer, preferably glycerol, for the starch, the ratio ofstarch content to plasticizer content by weight being no more than 1 :1.5. Thecomposition may include up to 40% by weight of abulking agent, preferably fructose. A foodstuff incorporating the barrier isdisclosed as is a method of making it.
