ABSTRACT

An edible coating or film has been defined as a thin, continuous layer o f edible material form ed or placed, on or between, foods or food com po­ nents. Its function is to provide a barrier to mass transfer, to serve as a carrier o f food ingredients and additives, or to provide mechanical protection (Torres et al., 1985; T orres and Karel, 1985; Kester and Fennem a, 1986; Guilbert, 1986; Hatzidim itriu et al., 1987; T orres, 1987; G uilbert and Biquet, 1989; Vojdani and Torres, 1989a,b, 1990; Krochta et al., 1988, 1990a,b; Gennadios and Weller, 1990; Rico-Pena and T o r­ res, 1990a,b, 1991; H agenm aier and Shaw, 1990, 1991a,b; Avena-Bustillos, 1992; M artin-Polo et al., 1992a,b; M ahm oud and Savello, 1992, 1993; Gennadios et al., 1993). Developments in edible-coating form ula-

Technical Paper No. 10,277 from the Agricultural Experiment Station at Oregon State University.