FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (1): 23-27.

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Study on Edible Film’s Forming Property Made of Lac and Starch and Its Application Results

 TANG  Li-Ying, ZHAO  Hong, CHEN  Jun, GAN  Jin, CAI  Jing   

  • Online:2003-01-15 Published:2011-12-13

Abstract: Thepaperhas studiedtheediblefilm madeofLacalcoholsolutionandstarch.Therewas nosuchreportin China after the survey of Yunnan Info rmation Institute of Science and Technology.This filmforming such charac-teristics yet,would be affected by c oncentration,drying temperature,glycerin and epoxy chloropropane con-tent.This filmshowedbetterwaterp roof,moistproofandhigherstrenth.Itwas alsofoundthatthis filmwas harmless anddecomposable.The treatmentofb readcoatedby this filmcouldlower t he browning rate obviously andrestr ain therespirationofbread.Duringthe storage,theloss rateoftotalacida ndweightloss rateofcoatedbreadwe relower than the controls ,so the filmwould h ave wide application prospects.

Key words: starch, lac, edibleness