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Water vapour permeability of edible bilayer films of wheat gluten and lipids
Author(s) -
GONTARD NATHALIE,
MARCHESSEAU SYLVIE,
CUQ JEANLOUIS,
GUILBERT STEPHANE
Publication year - 1995
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1995.tb01945.x
Subject(s) - monoglyceride , materials science , chemical engineering , bilayer , beeswax , gluten , wax , water vapor , moisture , polyethylene glycol , chemistry , food science , composite material , organic chemistry , membrane , biochemistry , fatty acid , engineering
Summary Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m −2 mmHg −1 24h −1 , which was less than that obtained with low density polyethylene.