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