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Methylcellulose Films to Prevent Lipid Migration in Confectionery Products
Author(s) -
NELSON KATHRYN L,
FENNEMA OWEN R.
Publication year - 1991
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.1365-2621.1991.tb05314.x
Subject(s) - linoleic acid , scanning electron microscope , materials science , chemistry , food science , composite material , fatty acid , organic chemistry
Films of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30°C and 5 psig pressure differential, allowed less than 1.0 μg linoleic acid equivalents‐mil −1 cm −2 24 hr −1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.