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Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin

✍ Scribed by L.C. Bertan; P.S. Tanada-Palmu; A.C. Siani; C.R.F. Grosso

Book ID
113627134
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
408 KB
Volume
19
Category
Article
ISSN
0268-005X

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Effect of fatty acids and ‘Brazilian ele
Effect of fatty acids and ‘Brazilian elemi’ on composite films based on gelatin
✍ L.C. Bertan; P.S. Tanada-Palmu; A.C. Siani; C.R.F. Grosso 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 408 KB

Composite edible/degradable films produced with hydrocolloids and lipids can result in better functionality than films produced with the components, especially with respect to their barrier properties. Of the lipids, waxes produce the best water vapor barrier properties, but produce fragile/brittle