Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food

摘要

ABSTRACTTwo edible, bilayer films, consisting of methylcellulose (MC) and polyethylene glycol 400 in the hydrocolloid layer, and beeswax, either applied molten (Wax‐M film) or from an ethanol solution (Wax‐S film), in the lipid layer, were evaluated as barriers to water vapor (WV) after abusive tests. The Wax‐M film maintained its WV barrier properties better than the Wax‐S film after mechanical abuse. The Wax‐M film was also evaluated as a moisture barrier when formed‐in‐place on the surface of brownies. When brownies were stored at 100 relative humidity and 25°C, the Wax‐M film significantly (P<0.05) decreased moisture absorption as compared to that of