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- Title
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food.
- Authors
GREENER, I.K.; FENNEMA, O.
- Abstract
Two edible, bilayer films, consisting of methylcellulose (MC) and polyethylene glycol 400 in the hydrocolloid layer, and beeswax, either applied molten (Wax-M film) or from an ethanol solution (Wax-S film), in the lipid layer, were evaluated as barriers to water vapor (WV) after abusive tests. The Wax-M film maintained its WV barrier properties better than the Wax-S film after mechanical abuse. The Wax-M film was also evaluated as a moisture barrier when formed-in-place on the surface of brownies. When brownies were stored at 100% relative humidity and 25°C the Wax-M film significantly (P < 0.05) decreased moisture absorption as compared to that of control samples.
- Subjects
METHYLCELLULOSE; BEESWAX; HYDROCOLLOIDS; BROWNIES (Cooking); MOISTURE
- Publication
Journal of Food Science (Wiley-Blackwell), 1989, Vol 54, Issue 6, p1400
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1989.tb05121.x