Water vapour permeability of edible bilayer films of wheat gluten and lipids
Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state on...
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Veröffentlicht in: | International journal of food science & technology 1995-02, Vol.30 (1), p.49-56 |
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Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | Various formulations and methods of fabricating edible bilayer films consisting of wheat gluten as a structural layer and a thin lipid layer as a moisture barrier were investigated and examined for water vapour permeability. Solid lipids such as beeswax or paraffin wax deposited in a molten state onto the base film were the most effective water vapour barriers. A film consisting of wheat gluten, glycerol and diacetyl tartaric ester of monoglyceride as one layer, and beeswax as the other yielded a water vapour permeability of 0.0048 g mm m-2 mmHg-1 24h-1, which was less than that obtained with low density polyethylene. |
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ISSN: | 0950-5423 1365-2621 |
DOI: | 10.1111/j.1365-2621.1995.tb01945.x |