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

作者：Rezvani Elham; Schleining Gerhard; Sumen Gulsah; Taherian Ali R^*

来源：Journal of Food Engineering, 2013, 116(2): 598-605.

DOI：10.1016/j.jfoodeng.2012.12.039

• Edible film
• Film forming emulsion
• Water vapor permeability
• Rheological properties
• Stearic acid
• Sodium caseinate

Edible films were prepared using sodium caseinate (6-8 g/100 g) and stearic acid (0-2 g/100 g). 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 %26lt; 0.05) and surface tension (p %26lt; 0.01). Higher values of consistency coefficient and elastic modulus were obtained in the presence of higher stearic acid. In addition, increase in stearic acid content increased the rate of water loss and gain of elastic modulus at the early stage of drying and resulted in production of less flexible film. The resultant edible film prepared with 6 g/100 g sodium caseinate and 2 g/100 g stearic acid showed the lowest WVP of 1.368 (g mm/m(2) h kPa).

• 出版日期2013-5