| 摘要 |
Compositions useful as edible films comprise, by weight, 5 to 40% modified starch, 5 to 40% gelatin, 10 to 40% plasticizer, 5 to 40% water, and, optionally, 5 to 40% lipid, wherein the compositions have a viscosity of less than about 370,000 cps at 80.degree.C and the edible films are effective to provide water, lipid, solute, gas, physical or microbial barriers in foods. A second set of compositions useful as moisture barrier films comprise, by weight, 8 to 35% modified starch, 10 to 20% gelatin, 15 to 30% lipid, 20 to 60% water, and, optionally, 0 to 15% plasticizer, wherein the compositions have a viscosity of less than about 35,000 cps at 80.degree.C and the edible films are effective to provide a water transmission barrier in foods. The compositions optionally contain mixtures of plasticizer(s), lipid(s), starch(es) or gelatin(s), and optionally contain preservative(s), emulsifier(s), emulsion stabilizer(s), flavor(s), colorant(s), buffer(s), acidulant(s), base(s) or opacifier(s). Fluidity starches and dextrins are preferred. |
