ABSTRACT
The use of plastic is not advisable, as it poses a threat to the consumer. Therefore, biomaterials can be developed from natural sources that contain proteins, carbohydrates, or lipids. From these groups, alginates, i.e., a form of carbohydrate, can be utilized in films and coatings, providing excellent film-forming characteristics, lesser permeability of vapor and oxygen, good flexibility, good tensile properties, rigidity, water solubility, and gloss properties. Therefore, in this chapter the use of edible coatings and films to enhance the textural properties of foods is discussed.
