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Edible films and coatings CCFRA Review No. 45 (2004) | 
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Harness the product development opportunities afforded by edible films and coatings, with the help of this review of the technology and its applications in food production, preservation and packaging Although some edible films have been around and in use for several years, the technology has now found wide-ranging applications as the variety of available materials and their properties has broadened. Films and coatings can now be based on polysaccharides (e.g. cellulose, starches and gums), lipids (cocoa butter and waxes) or proteins (e.g. from milk, soya, cereals). As well as providing a physical barrier and protective coating, edible films can help retain moisture and restrict its movement, limit fat migration between layers, provide a barrier to oxygen, act as an adhesive, help to trap flavour and aroma, and carry and present antioxidants or antimicrobials. This review examines the application of edible films and coatings in the food industry, providing an understanding of their main function and illustrating their applications with products as diverse as meat, poultry and fish, cereals and nuts, bakery products and confectionery, fruit and vegetables, and dried and frozen products. Where appropriate the review refers to examples of commercially available films and coatings, to ensure that it is of practical relevance and benefit to industry practitioners interested in opportunities to adopt the technology. The review will be of value to anyone working with products where edible films have potential applications and particularly to technical personnel and product developers who wish to understand the current applications and potential of edible film and coating technology. Contents:
Softcover - approx. 87 pages Discounts available for multiple copies - please enquire |