期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2009
卷号：4
期号：1-2
页码：23-31
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：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.
