Edible films and coatings as active layers



Edible films and coatings are traditionally used to improve food appearance and conservation. The most common examples are wax coatings for fruit (used in China since the 12th century), chocolate coatings for confectionery, lipid films to protect meat products, and soy milk-based lipoprotein films to improve the appearance and preservation of certain foods in Asia.


Composite Film Barrier Property Water Vapor Permeability Oxygen Permeability Sorbic Acid 
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