Polyvinyl Acetate as a High-gloss Edible Coating
| Autor: | Karel Grohmann, Robert D. Hagenmaier |
|---|---|
| Rok vydání: | 1999 |
| Předmět: |
Polyvinyl acetate
food.ingredient Absorption of water integumentary system Food additive food and beverages engineering.material Gloss (optics) Polyvinyl alcohol Solvent chemistry.chemical_compound food chemistry Chemical engineering Coating visual_art Shellac visual_art.visual_art_medium engineering Organic chemistry Food Science |
| Zdroj: | Journal of Food Science. 64:1064-1067 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1999.tb12283.x |
| Popis: | Edible coating formulations were made with food-grade polyvinyl acetate (PVA) dissolved in alcohol-water mixtures. PVA coatings had high gloss and relatively high permeance to O 2 and water vapor, and they formed glossy surfaces on chocolate candy, citrus fruit, and apples. Addition of propylene glycol helped to retain coating gloss when the alcohol content of the solvent was reduced to less than 70%. Fresh apples or citrus fruit with PVA coatings had higher internal O 2 than fruit with shellac and resin coatings and, consequently, less tendency to ferment and produce alcohol during storage. Fruit with PVA coatings did not whiten or 'blush' after contact with water. |
| Databáze: | OpenAIRE |
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