An edible, lipid-cellulose ether composite film was fabricated and tested as a barrier to internal moisture migration in a bicomponent food product stored under abusive conditions of frozen storage (-6.7"C for 9 wk). The product consisted of bread and a tomato-based sauce; the film was situated at the interface of the two components. The film effectively retarded migration of moisture from the sauce to the bread during storage. As a consequence, desirable sensory properties that were related to stabilization of moisture gradients, as measured following cooking, were maintained significantly better (P < 0.05) in the presence of the film than they were in its absence.
An edible, composite film of lipid and cellulose ethers was developed and appraised as a barrier to moisture vapor transmission. The film was comprised of a matrix of methylcellulose, hydroxypropyl methylcellulose and saturated Cls and Cls fatty acids, with a thin layer of white beeswax laminated to the surface. The edible film effectively retarded transport of moisture at water activities (a,,,) up to at least 0.97 and maintained good barrier properties even when the a, on the low-humidity side of the film was relatively high. The apparent activation energy for water vapor transmission through the edible film was 14.2 -+ 2.5 kcal/mole. Electron microscopy revealed the importance of lipid morphology in determining moisture resistance lipidbase films.
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