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Performance of lipid‐based moisture barriers in food products with intermediate water activity
Author(s) -
Bourlieu Claire,
Guillard Valérie,
Powell Hugh,
VallèsPàmies Baltasar,
Guilbert Stephane,
Gontard Nathalie
Publication year - 2006
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600156
Subject(s) - beeswax , moisture , water activity , thermal diffusivity , sorption , water vapor , adsorption , chemical engineering , water content , permeability (electromagnetism) , materials science , chemistry , composite material , thermodynamics , organic chemistry , wax , membrane , biochemistry , physics , geotechnical engineering , engineering
Nine lipid‐based barrier films (three chocolates, acetomonopalmitine, white beeswax, and four commercial blends: two acetoglycerides/beeswax blends, two hydrogenated and fractionated vegetable oils) were characterised using classical water‐related and physical properties of edible barriers, such as water vapour permeability, moisture adsorption isotherm, moisture effective diffusivity, surface hydrophobicity, firmness and solid fat content (20 °C). Classifications based on these properties were established and compared to the barrier efficiency under real conditions of use, i.e. in a model food product (cereal‐based component – intermediary a w gel). Moisture migrations were performed using self‐supported barriers (300 µm) and fitted with a predictive model based on Fick's Second Law. White beeswax and acetoglycerides enabled the best extensions of the dry‐component shelf life from 2 h to between 100 and 330 h. Moisture effective diffusivity and calculated water vapour permeability combined to a mechanical property evaluation of the barrier were more discriminating to assess the barrier efficiency in the model food than the moisture sorption and experimental water vapour permeability. The importance of combining both water‐related and physical characteristics of the barrier and the advantages of an integrated approach through the simulation of the material behaviour under its real conditions of use with the model are highlighted.