Edible coatings from candelilla wax microemulsions

被引：24

作者：

Hagenmaier, RD

Baker, RA

机构：

[1] USDA, ARS, Citrus and Subtropic. Prod. Lab., Winter Haven, FL 33883-1909, 600 Avenue S, N.W.

来源：

JOURNAL OF FOOD SCIENCE | 1996年 / 61卷 / 03期

关键词：

candelilla; microemulsion; coating; edible; citrus;

D O I：

10.1111/j.1365-2621.1996.tb13158.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Candelilla wax coatings with good gloss were made. The gloss of coatings from ammonia-based microemulsions was improved by addition of gelatin or hydroxypropyl methylcellulose, which also decreased oxygen permeability and decreased water vapor permeability. As coatings on grapefruit, candelilla wax up to 25% gelatin was usable; much higher gelatin content resulted in amaerobic fermentation. Candelilla coatings with good gloss were also made from morpholine-based wax microemulsions with minimal oleic acid content.

引用

页码：562 / 565

页数：4

共 12 条

[1]

CRANK J, 1964, MATH DIFFUSION

[2]

DONHOWE IG, 1993, J AM OIL CHEM SOC, V70, P867, DOI 10.1007/BF02545345

[3] WAX MICROEMULSIONS AND EMULSIONS AS CITRUS COATINGS [J].