EDIBLE WATER-VAPOR BARRIERS - PROPERTIES AND PROMISE

Demand for edible barriers to retard water vapor transmission has resulted in a plethora of research in this emerging area. This review addresses the development of edible barriers and what is known about their physicochemical nature, and identifies key areas for new research and industrial applications. The development of edible water vapor barriers has focused upon barriers containing lipid (which are less permeable) or protein (which are more permeable). While the application of edible barriers to processed foods has been limited, the potential of edible barrier technology for both the extension of the shelf life of processed foods and the creation of innovative foods is promising.