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Enrobages comestibles composés de micro-émulsions à base de cire sans morpholine.

Edible coatings from morpholine-free wax microemulsions.

Auteurs : HAGENMAIER R. D., BAKER R. A.

Type d'article : Article

Résumé

The properties of the wax coatings, and their performance on Valencia oranges stored at 23 deg C and 60 relative humidity were studied. All 19 coating formulations studied were effective moisture barriers, limiting weight loss of oranges, with the best being those containing candelilla wax, beeswax, and petroleum wax. Polyethylene and carnauba wax coatings had the best gloss, but also were the most brittle. Emulsion clarity was improved by using some myristic or palmitic acid, rather than commercial grade oleic acid as the only source of fatty acid. Compared with wax coatings made with ammonia-based emulsions, those made with morpholine had higher permeability to oxygen and water vapour, possibly because the morpholine, being less volatile than ammonia, stayed longer in the coating.

Détails

  • Titre original : Edible coatings from morpholine-free wax microemulsions.
  • Identifiant de la fiche : 1999-0234
  • Langues : Anglais
  • Source : J. agric. Food Chem. - vol. 45 - n. 2
  • Date d'édition : 1997

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