An edible film of lipids and cellulose ethers: barrier properties to moisture vapor transmission and structural evaluation

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 methylcellulose and saturated C16 and C18 fatty acids, with a thin layer of white beeswax laminated to...

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Bibliographic Details
Published inJournal of food science Vol. 54; no. 6
Main Authors Kester, J.J. (Proctor and Gamble Company, Cincinnati, OH), Fennema, O
Format Journal Article
LanguageEnglish
Published 01.11.1989
Subjects
ACTIVIDAD DEL AGUA
ACTIVITE DE L'EAU
AGUA
ALIMENTOS
CELLULOSE
CELULOSA
EAU
LIPIDE
LIPIDOS
PREVENCION
PREVENTION
PRODUIT ALIMENTAIRE
RELACIONES PLANTA AGUA
RELATION PLANTE EAU
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Summary: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 methylcellulose and saturated C16 and C18 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
Bibliography:Q04
9020468
Q02
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1989.tb05118.x