Professional paper

Edible films in the food industry

Kata Galić orcid.org/0000-0003-1501-8812 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Abstract

Edible food films have been used for many years (gelatine, capsules, sausage casings, chocolate or sugar coatings, wax coatings). Modern edible protective fi lms require: (i) good moisture barrier properties; (ii) good oxygen barrier properties; and (iii) good mechanical and organoleptic properties. Food additives such as antimycotic agents or antioxygen agents could be added to these films, to improve their protective effect which is generally poor compared to that of non-edible materials. Potential applications of edible films are numerous: individual protection (ex. candies, dry fruits, cheeses, fi sh, meat pieces, frozen foods etc.) control of internal moisture or solute transfers in products such as pies, cakes, pizzas (frozen or
fresh). Food companies are looking to edible films and coatings to add value to their products, increase shelf-life and/or reduce packaging.

Keywords

edible films; characteristics; applications

Hrčak ID:

49941

URI

https://hrcak.srce.hr/49941

Publication date:

1.7.2009.

Article data in other languages: croatian

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