Composition Factors Affecting the Water Vapor Permeability and Tensile Properties of Hydrophilic Films

The water vapor permeability of hydrophilic films was decreased without significantly compromising the film's tensile properties through the incorporation of whole milk, sodium caseinate, nonfat dry milk, or whey into the film and the proper choice of plasticizer. Sodium alginate films exhibite...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1995-06, Vol.43 (6), p.1432-1435
Main Authors: Parris, Nicholas, Coffin, David R, Joubran, Remon F, Pessen, Helmut
Format: Article
Language:English
Subjects:
ALGINATE
ALGINATES
ALGINATOS
Biological and medical sciences
CASEIN
CASEINA
CASEINATE
CASEINATES
CASEINATOS
CASEINE
DRIED SKIM MILK
ENDUIT PROTECTEUR
Food industries
Fundamental and applied biological sciences. Psychology
GLYCERINE
LACTATE
LACTATES
LACTATOS
LACTOSERUM
LACTOSUERO
LAIT
LAIT ECREME EN POUDRE
LECHE
LECHE DESCREMADA EN POLVO
MECHANICAL PROPERTIES
MILK
PECTINAS
PECTINE
PECTINS
PERMEABILIDAD
PERMEABILITE
PERMEABILITY
PLASTICIZERS
PROPIEDADES MECANICAS
PROPRIETE MECANIQUE
PROTECTIVE COATINGS
Research and development. New food products, dietetic foods and beverages
RESISTANCE MECANIQUE
RESISTENCIA MECANICA
REVESTIMIENTO DE PROTECCION
SODIUM ALGINATE
SODIUM CASEINATE
SODIUM LACTATE
SORBITOL
STRENGTH
TENSILE STRENGTH
VAPEUR D'EAU
VAPOR DE AGUA
WATER VAPOUR
WHEY
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Description
Summary:The water vapor permeability of hydrophilic films was decreased without significantly compromising the film's tensile properties through the incorporation of whole milk, sodium caseinate, nonfat dry milk, or whey into the film and the proper choice of plasticizer. Sodium alginate films exhibited lower water vapor permeability values than films prepared using either low or high methoxylated pectin. Sodium lactate was found to be an effective plasticizer, and alginate films containing 50 wt % or more sodium lactate had elongations in excess of 13%. Films prepared with sorbitol as the plasticizer had the best water vapor permeability values but tended to be stiff and in some cases too brittle for tensile measurements. Addition of whole milk to film blends effectively reduced water vapor permeability values by up to 35%
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00054a004