Food Coatings, Permeability of Acetostearin Products to Water Vapor

Lovegren, N. V.; Feuge, R. O.

doi:10.1021/jf60031a004

Cited by 44 publications

(18 citation statements)

References 7 publications

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“…It could be expected that the b form which is the densest and best ordered would present the highest moisture transfer resistance. This favourable influence of a more stable polymorph was reported by Lovegren et al [8] and Landman et al [9], respectively, on 1,2-diaceto-3-stearin and cocoa butter. However, none of these authors analysed precisely the polymorphic forms present.…”

Section: Introductionsupporting

confidence: 69%

Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats

Bourlieu-Lacanal

Guillard

Ferreira

et al. 2009

J Americ Oil Chem Soc

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The effect of three cooling rates (rapid, intermediate and slow CR) on the moisture barrier properties and on the physical state of acetylated and high melting point hydrophobic self-supported moisture barriers has been investigated. The selected CR were representative of industrial processing conditions and the selected barrier materials of common effective GRAS substances (acetomonopalmitin, white beeswax, two commercial blends of beeswax and acetylated glycerides and a blend of palmitic/ stearic acids). Variations of CR affected crystallisation kinetics, SFC in an extend depending on the fat chemical composition and degree of undercooling, crystal size and ratio of polymorphs present in the materials. It did not have major influence on the contact angles with water measured at the surface of the materials and on the mass-volume area properties of the material. The resultant effect on the macroscopic moisture barrier properties of the materials were evaluated using water vapour permeability (WVP) measurements. The CR had no significant effect on the WVP, except for one blend of acetylated fat and beeswax for which a slow CR may have favoured the healing of imperfections. The variations of WVP between all materials and CRs were mainly attributed to variation in materials polarity using multivariable analysis.

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Section: Introductionsupporting

confidence: 69%

Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats

Bourlieu-Lacanal

Guillard

Ferreira

et al. 2009

J Americ Oil Chem Soc

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“…Moisture transfer within such foods can be controlled by using an edible film with good moisture barrier properties to separate food compartments with different water activities (Fennema et al 1993;Guilbert et al 1996). Acetylated monoglyceride films, due to their low melting point and suitable barrier properties, are promising with respect to limiting moisture transfer in commercial cereal-based composite foods (Lovegreen and Feuge 1954;Guillard et al 2003a).…”

mentioning

confidence: 99%

“…A number of reports have been published on the effects of temperature on the permeability of edible lipid films (Lovegreen and Feuge 1954;Kester and Fennema 1989a,b) but very little data is available on water sorption and diffusion in such materials. However, knowledge of water activity and moisture diffusivity characteristics and equations that describe their relationship as a function of moisture content and temperature are important for modeling and predicting film barrier efficiency in real-use conditions (Guillard et al 2003a).…”

mentioning

confidence: 99%

Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal‐Based Composite Foods

et al. 2004

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The effects of temperature on moisture transfer within a composite food consisting of a sponge cake (SC) separated from a high moisture content agar gel (AG) by an acetylated monoglyceride (AMG1 and AMG2) film were investigated through moisture content profile experiments. A diffusion model was successfully used to predict moisture transfer within various composite foods (AG/SC, AG/AMG1/SC, and AG/AMG2/SC). The barrier efficiencies of the two hydrophobic films studied were reduced by temperature increase due to activation of diffusivity and equilibrium water sorption. Despite the low melting point of highly acetylated monoglyceride films, their barrier efficiency appeared to be less sensitive to temperature than monoglyceride films with a lower degree of acetylation. Consequently, in poor storage temperature conditions, these latter monoglyceride films seemed to be more effective in enhancing the shelf‐life of the composite food studied here.

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“…Many investigators have described a reduction in moisture barrier performance with an increase in film thickness, such as in chocolate layers (9,16), in cellulose-paraffin wax films (15), and in acetostearin films (18). But in all these studies, moisture barrier performance was studied through permeability measurements.…”

Section: Resultsmentioning

confidence: 99%

“…But in all these studies, moisture barrier performance was studied through permeability measurements. The dependence of permeability on film thickness has mainly been related to either a positive interaction between water and film material that is not taken into account in Fick's and Henry's laws (9,16,18), or to discontinuities in the film, which would be more important for thin films (15). In our study, by using the predictive model, deviations in barrier permeability with changes in film thickness could not have occurred since nonlinear evolutions of both solubil- ity and diffusivity with moisture content were taken into account to characterize moisture transfer through the film.…”

Section: Resultsmentioning

confidence: 99%

Edible acetylated monoglyceride films: Effect of film‐forming technique on moisture barrier properties

Guillard

Guilbert

Bonazzi

et al. 2004

J Americ Oil Chem Soc

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The influence of film-forming techniques on the moisture barrier efficiency of acetylated MG (AMG) films tested in real conditions at the interface between an agar gel (AG) and sponge cake (SC) was investigated. Three systems were studied: self-supporting films, sprayed films, and cast films. The moisture distribution profiles of the AG/AMG/SC systems were determined experimentally and by using a predictive model for both selfsupporting films of various thicknesses and formed-in-place (sprayed or cast) films. Increasing the thickness of the self-supporting films had no influence on moisture barrier efficiency, probably due to the high stability of the AMG material. Formedin-place films were 40% less efficient than the self-supporting films whatever the application procedure used (spraying or casting) because of their poor integrity due to the roughness of the SC surface.Edible lipid films have been widely used for their important moisture barrier properties (1,2). A variety of lipid compounds, including acetylated MG (AMG), natural waxes, and surfactants, have been used as protective coatings to block moisture transfer between compartments of a composite food (3-5). These lipid films were found to be efficient in delaying the moistening of a "dry" compartment in contact with a "wet" compartment but only in the restrictive conditions encountered in laboratories, where films were deposited on a smooth surface to form self-supporting layers. In commercial situations, formed-in-place films produced by spraying appear to be the best means of applying a fatty layer on a food surface. However, the moisture barrier performance of these films has received little attention. The moisture barrier properties of lipid layers have most often been characterized by permeability measurements on freestanding films; consequently, they cannot be easily realized on formed-in-place films in direct contact with food. Moreover, permeability characterizes film barrier performance in the restrictive conditions of film thickness, temperature and humidity (6-8). In most cases, this value cannot be extended to different sets of conditions and film thicknesses (9).The barrier performance of lipid-based films is sensitive to parameters such as their chemical group, aliphatic chain length, the presence of unsaturation, and polymorphism. The chemical group influences moisture barrier efficiency through the hydrophobicity of the molecules that interact more or less with water. For example, hydroxyl groups have less affinity for water than carbonyl and carboxyl groups. For groups having the same chemical nature, carbon chain length modifies the barrier properties, usually with a decrease in permeability with an increase in carbon number (from 14 to 18) (10). When the degree of unsaturation increases, the m.p. of the lipid decreases, and as a consequence, so does the barrier efficiency. Polymorphism also strongly influences barrier performance: Kester and Fennema (11) found that crystallization in the β form increased the moisture transfer resistan...

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Food Coatings, Permeability of Acetostearin Products to Water Vapor

Abstract: The acetostearins are modified fats capable of being formed into waxlike films which are

Cited by 44 publications

References 7 publications

Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats

Effect of Cooling Rate on the Structural and Moisture Barrier Properties of High and Low Melting Point Fats

Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal‐Based Composite Foods

Edible acetylated monoglyceride films: Effect of film‐forming technique on moisture barrier properties

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