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- Title
Preparation and characterization of corn starch-xanthan gum-propylene glycol alginate composite oleofilms.
- Authors
SHEN Shenghai; LI Yixuan; LI Qi; ZHAO Xueting; LI Jiale; JIN Di; PAN Shihui; ZHANG Qian; CHEN Hao
- Abstract
To solve the problems of poor mechanical and water vapor barrier properties of edible films, corn starch-xanthan gum solutions, supplemented with propylene glycol alginate as emulsifier, were used to prepare oil-in-water emulsions by high speed homogeneous shear method, followed by casting into edible oil films by flow casting method. The test results show that the water content (13.9%~12.7%) and water vapor transmission rate (10.36~6.84 g⋅(cm⋅ d⋅MPa)-1) of the oil film decrease continuously and the elongation at break (71.592%~140.911%) increase continuously with the increase of the proportion of xanthan gum, while the tensile strength shows a trend of increasing and then decreasing in the range of 2.05~4.45 MPa. When the ratio of corn starch to xanthan gum is 8.5 :1.5, the oil film shows superior barrier and mechanical properties with a water vapor transmission rate of 7.77 g/(cm⋅d⋅MPa), a tensile strength of 4.450 MPa and an elongation at break of 85.072%.The study provides an industry reference for the development of new edible packaging materials.
- Subjects
EDIBLE coatings; DEXTRINS; EDIBLE fats &; oils; XANTHAN gum; CORNSTARCH; ALGINIC acid; ELECTRONIC cigarettes; VEGETABLE oils
- Publication
Packaging & Food Machinery, 2022, Vol 40, Issue 6, p39
- ISSN
1005-1295
- Publication type
Article
- DOI
10.3969/j.issn.1005-1295.2022.06.007