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Polyvinyl Acetate as a High‐gloss Edible Coating
Author(s) -
Hagenmaier R.D.,
Grohmann K.
Publication year - 1999
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.1365-2621.1999.tb12283.x
Subject(s) - gloss (optics) , polyvinyl acetate , coating , food science , materials science , composite material , polymer science , chemistry , polymer
Edible coating formulations were made with food‐grade polyvinyl acetate (PVA) dissolved in alcohol‐water mixtures. PVA coatings had high gloss and relatively high permeance to O 2 and water vapor, and they formed glossy surfaces on chocolate candy, citrus fruit, and apples. Addition of propylene glycol helped to retain coating gloss when the alcohol content of the solvent was reduced to less than 70%. Fresh apples or citrus fruit with PVA coatings had higher internal O 2 than fruit with shellac and resin coatings and, consequently, less tendency to ferment and produce alcohol during storage. Fruit with PVA coatings did not whiten or ‘blush’ after contact with water.