FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (2): 145-150.

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Research on Water Vapor Barrier Properties of Edible Films

 LI  Lei, NIU  Kun, MA  Qing-Yi   

  1. 1.Department of Tourism Management, Henan Business College, Zhengzhou 450045, China;2.Institute of Bioengineering, East China University of Science and Technology, Shanghai 200237, China;3.School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
  • Online:2008-02-15 Published:2011-08-24

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Abstract: In this experiment the method of modified cups was utilized to determine the water vapor permeability of every coating at 25±2 ℃ and 90%±2% relative humidity, and their water vapor barrier properties were compared with CaCl2 as absorbent and cotton-cloth as coating carrier. The results indicated that the water barrier property of sodium alginate was the best in the polysaccharide-based coatings;the water vapor barrier property of gelatin was better than that of soy protein;water vapor barrier rate of lipid-based coatings increased as follows:lauric acid <palmic acid<stearic acid<wax<beeswax, water vapor barrier;and property of acetyl monoglyceride was better than that of monoglyceride. The addition of plasticizers, e.g. sorbite, glycerol and ethylene glycol may decrease water vapor barrier property. It was better for the lipid-based coatings used as film formers than as emulsifiers.

Key words: edible films, water vapor barrier properties