Edible pre-formed film barrier materials
作者： Susan Lea Kamper , Owen R. Fennema
DOI:
关键词: Materials science 、 Vapor pressure 、 Hydrophilic polymers 、 Square Centimeter 、 Lipid bilayer 、 Food components 、 Layer (electronics) 、 Chemical engineering 、 Moisture transfer 、 Chromatography
摘要: An edible pre-formed film for retarding moisture transfer among components of food having different vapor pressures, comprising a hydrophilic polymer layer and lipid adhered to the such that has thickness in range 0.035 0.150 milimeters. The concentration at least approximately 0.8 milligrams per square centimeter layer. exposed surface is oriented toward higher pressure component whereby when placed between foof can maintain existing gradient substantial periods time, thereby components.
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