摘要：Edible, protective film coatings can lessen or prevent quality changes and prolong storage life in foods such as frozen food by acting as barriers to control moisture transfer oil uptake, and loss of volatile aromas and flavors. These coating can be made from proteins, polysaccharides, lipids or a combination of these materials as either bilayers or emulsions. Many types of coating materials have been tested in attempts to maintain quality in frozen foods. The use of gums has been one of the warhorses in experimentation with coating. Their primary use is based on their ability to retain water and their effect on the control of viscosity, which normally translates into an improvement in characteristics of adhesion to the food substrate and an increase in the degree of coating. Consequently this type edible coating components should be used synergistically for the development of new food coatings.
