ABSTRACT
THE film-forming properties of several proteins have been utilized in devel-oping edible, protective films and coatings (Gennadios et al., 1994). Currently, edible coatings formed by proteins are being investigated for applications on a broad range of food products (e.g., processed meats, seafood, nuts, confections, fruits, vegetables, and eggs). Due to their film-forming ability, cohesiveness, adhesiveness, and lipid barrier ability, proteins form coating layers that can preserve and improve the quality of food products. Potential advantages of using protein-based edible films and coatings on deep-fat fried foods are discussed in this chapter.
