Abstract

Abstract: This paper gives an introduction of the edible stearic acid-sodium Alginate composite film,covering itsfactors of formation effect of the film’s mechanical proper ties moisture-permeability hygoscopicity.The composite film has been experimentally used for holding the sauce (salt and oil )of snack noodle which proves that the filmhas good barrier of performance of water vapor and oil And the composite film makes shelf life of the solid powdersauce longer and call keep the sauce freshness.

Key words: , Edible film Stearic acid Sodium Alginate Composite Film Snack noodle.；

LIU Jian, ZHAO Ning-Yang, Huang-Jin-Hui, Li-Xiang, Zhu-Guo-Zhan. [J]. FOOD SCIENCE, 1999, 20(6): 67-70.

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