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An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation
Author(s) -
KESTER J. J.,
FENNEMA O.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05118.x
Subject(s) - water vapor , moisture , chemical engineering , cellulose , transmission electron microscopy , materials science , chemistry , methyl cellulose , composite material , organic chemistry , nanotechnology , engineering
An edible, composite film of lipid and cellulose ethers was developed and appraised as a barrier to moisture vapor transmission. The film was comprised of a matrix of methylcellulose, hydroxypropyl meth‐ylcellulose and saturated C 16 and C 18 fatty acids, with a thin layer of white beeswax laminated to the surface. The edible film effectively retarded transport of moisture at water activities (a w ) up to at least 0.97 and maintained good barrier properties even when the a w on the low‐humidity side of the film was relatively high. The apparent activation energy for water vapor transmission through the edible film was 14.2 ± 2.5 kcal/mole. Electron microscopy revealed the importance of lipid morphology in determining moisture resistance lipid‐base films.