Water Vapor Permeability of Edible Bilayer Films |
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| Authors: | S. L. KAMPER O. FENNEMA |
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| Affiliation: | Author Tennema is affiliated with the Dept. of Food Science, Univ. of Wisconsin-Madison, Madison, WI 53706. Author Kamper, formerly with the Univ. of Wisconsin, is now affiliated with General Mills, Inc., 9000 Plymouth Ave., North, Minneapolis. MN 55427. |
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| Abstract: | Edible films composed of a water soluble, carbohydrate layer (hydroxypropyl methylcellulose) and various kinds of lipid layers were tested for resistance to water vapor permeability. Films were tested at 25°C and a relative humidity differential of 85%. Films containing solid lipids, such as beeswax, paraffin, hydrogenated palm oil or stearic acid yielded permeabilities of 0.2 g · mil · day−1· mmHg−1 or less which is a smaller value than that for low density polyethylene. |
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