Premium
Technology and applications of edible protective films
Author(s) -
Guilbert S.,
Gontard N.,
Cuq B.
Publication year - 1995
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770080607
Subject(s) - carnauba wax , gelatin , beeswax , materials science , starch , organoleptic , coating , wax , gluten , dextrin , casein , food science , chemical engineering , chemistry , composite material , organic chemistry , engineering
Edible films or coatings have provided an interesting and often essential complementary means for controlling the quality and stability of numerous food products. There are many potential uses of edible films (e.g. wrapping various products, individual protection of dried fruits, meat and fish, control of internal moisture transfer in pizzas, pies, etc.) which are based on the films properties (e.g. organoleptic, mechanical, gas and solute barrier). Polysaccharide (cellulose, starch, dextrin, vegetable and other gums, etc) and protein (gelatin, gluten, casein, etc) based films have suitable mechanical and organoleptic properties, while wax (beeswax, carnauba wax, etc) and lipid or lipid derivative films have enhanced water vapour barrier properties. The film‐forming technology, solvent characteristics, plasticizing agents, temperature effects, solvent evaporation rate, coating operation and usage conditions of the film (relative humidity, temperature) can also substantially modify the ultimate properties of the film.