Edible Coatings for Dried and Compacted Foods: Part I

摘要

Studies are presented on the development of edible barrier materials, their application to dehydrated foods and evaluation under accelerated storage conditions, effects of atmospheric oxygen and moisture, fragmentation and abrasion, and attack by microorganisms. The most effective coating materials include hot melts of acetoglycerides and ethylcellulose; mixtures of monoglycerides and polyglycolesters; protein films including soy proteinate and gelatin; fatty esters of amylose; monoglycerides; hard fats; and combinations of these materials in the form of laminates or mixtures. Approved chemical preservatives, including sorbic acid, potassium sorbate, methyl and propyl p-hydroxybenzoates, were effective in retarding mold growth when incorporated in coating formulations. Author)