Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films

► Factorial design was employed to quantify physico-mechanical properties of edible films. ► Properties of film forming emulsions and edible films were affected by ratio of components. ► The lipid incorporation into the hydrophilic films modified the barrier properties. ► The presence of sodium case...

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Bibliographic Details
Published in:Journal of food engineering 2013-05, Vol.116 (2), p.598-605
Main Authors: Rezvani, Elham, Schleining, Gerhard, Sümen, Gülşah, Taherian, Ali R.
Format: Article
Language:English
Subjects:
Edible
Edible film
Elastic modulus
Emulsions
Film forming emulsion
Mechanical properties
Modulus of elasticity
Rheological properties
Sodium
Sodium caseinate
Stearic acid
Surface tension
Water vapor permeability
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Summary:► Factorial design was employed to quantify physico-mechanical properties of edible films. ► Properties of film forming emulsions and edible films were affected by ratio of components. ► The lipid incorporation into the hydrophilic films modified the barrier properties. ► The presence of sodium caseinate was an essential factor in formation of edible films. ► Stearic acid had a dominant role in controlling mechanical properties of edible film. Edible films were prepared using sodium caseinate (6–8g/100g) and stearic acid (0–2g/100g). Effects of the ratio of stearic acid and sodium caseinate to water on the water vapor permeability (WVP) and mechanical properties of the prepared films were evaluated. Film-forming emulsions were also tested for rheological properties and surface tension. Changes in the ratios of sodium caseinate and stearic acid to water had significant effects on WVP (p
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.12.039