METHYLCELLULOSE FILMS TO PREVENT LIPID MIGRATION IN CONFECTIONERY PRODUCTS

被引：37

作者：

NELSON, KL ^{[1
]}

FENNEMA, OR ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05314.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Films of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30-degrees-C and 5 psig pressure differential, allowed less than 1.0-mu-g linoleic acid equivalents.mil-1.cm-2.24 hr-1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.

引用

页码：504 / 509

页数：6

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