The water vapor permeability of polycrystalline fat barrier films

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1880-1886

  Martini, S ^a   Kim, D A ^b   Ollivon, M ^c   Marangoni, A G ^a,c  

^a UNIVERSITY OF GUELPH   (Canada)

^b Kraft Foods Global Inc   (United States)

^c UNIV PARIS SUD   (France)

Author keywords

Domain size; Powder X ray diffractometry; Processing conditions; Rheology; Solid fat content; Water vapor permeability; Water vapor transmission rate

Indexed keywords

EID: 33645456604     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0526341     Document Type: Article

References (16)

1. Martin Polo, M.; Mauguin, C.; Voilley, A. Hydrophobic films and their efficiency against moisture transfer 1. Influence of the film preparation technique. J. Agric. Food Chem. 1992, 40, 407-412.
2. Biquet, B.; Labuza, T. P. Evaluation of the moisture permeability characteristics of chocolate films as an edible moisture barrier J. Food Sci. 1988, 53, 989-998.
3. Greener, I. K.; Fennema, O. R. Evaluation of edible bilayer films for use as moisture barrier for food. J. Food Sci. 1989, 54, 1400-1406.
4. Guilbert, S.; Biquet, B. In L'emballage des Denrees Alimentaires de Grande Consummation; Bureau, G., Multon, J. L., Eds; Lavoisier: Paris, 1989; pp 321-359.
5. Kester, J. J.; Fennema, O. Resistance of Lipid films to water vapor transmission J. Am. Oil Chem. Soc. 1989, 24, 1139-1146.
6. Fennema, O.; Donhowe, I. G.; Kester, J. J. Lipid type and location of the relative humidty gradient influence on the barrier properties of lipids to water vapor. J. Food Eng. 1994, 22, 225-239.
7. Bosquez-Molina E.; Guerrero-Legarreta, I.; Vernon-Carter, E. J. Moisture barrier properties and morphology of mesquite gum-candelilla wax based edible emulsion coatings. Food Res. Int. 2003, 36, 885-893.
8. Guillard, V.; Guilbert, S.; Bonazzi, C.; Gontard, N. Edible acetylated monoglyceride films: Effect of film-forming technique on moisture barrier properties. J. Am. Oil Chem. Soc. 2004, 81, 1053-1058.
9. Quezada Gallo, J. A.; Debeaufort, F.; Callegarin, F.; Voilley, A. Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films. J. Membr. Sci. 2000, 180, 37-46.
10. Shellhammer, T. H.; Krochta, J. M. Whey protein emulsion film performance as affected by lipid type and amount. J. Food Sci. 1997, 62, 390-394.
11. Shellhammer, T. H.; Krochta, J. M. Water vapor barrier and rheological properties of simulated and industrial milkfat fractions. Trans. ASAE 1997, 40, 1119-1127.
12. Kester, J. J.; Fennema, O. The influence of polymorphic form on oxygen and water vapor transmission through lipid films. J. Am. Oil Chem. Soc. 1989, 66, 1147-1153.
13. Yang, L.; Paulson, A. T. Effects of lipids on mechanical and moisture barrier properties of edible gellan film. Food Res. Int. 2000, 33, 571-578.
14. Kester, J. J.; Fennema, O. Resistance of Lipid films to oxygen transmission. J. Am. Oil Chem. Soc. 1989, 24, 1129-1138.
15. Miller, K. S.; Krochta, J. M. Oxygen and aroma barrier properties of edible films: A review. Trends Food Sci. Technol. 1997, 8, 228-237.
16. Loisel, C.; Lecq, G.; Keller, G.; Ollivon, M. Fat bloom and chocolate structure studied by mercury porosimetry. J. Food Sci. 1997, 62, 781-788.