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An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System
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.tb05119.x
Subject(s) - moisture , food science , cellulose , composite film , composite number , materials science , chemistry , chemical engineering , composite material , organic chemistry , engineering
An edible, lipid‐cellulose ether composite film was fabricated and tested as a barrier to internal moisture migration in a bicomponent food product stored under abusive conditions of frozen storage (‐6.7°C for 9 wk). The product consisted of bread and a tomato‐based sauce; the film was situated at the interface of the two components. The film effectively retarded migration of moisture from the sauce to the bread during storage. As a consequence, desirable sensory properties that were related to stabilization of moisture gradients, as measured following cooking, were maintained significantly better (P < 0.05) in the presence of the film than they were in its absence.