Edible Films and Coatings for Food Applications is a standard reference on edible films and coatings for the food and pharmaceutical industry and educational and research institutions. It covers all aspects of edible films and coatings: science, application, function, and market.

The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and was expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions.

Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Contents

1. Edible films and coatings: why, what, and how?
2. Structure and function of protein-based edible films and coatings
3. Structure and function of polysaccharide gum-based edible films and coatings
4. Structure and function of starch-based edible films and coatings
5. Lipid-based edible films and coatings
6. Characterization of starch and composite edible films and coatings
7. Edible films and coatings for fruits and vegetables
8. Edible films and coatings for meat and poultry
9. Edible films and coatings for flavor encapsulation
10. Delivery of flavor and active ingredients using edible films and coatings
11. Delivery of food additives and antimicrobials using edible films and coatings
12. Application of infrared analysis to edible films
13. Mechanical and permeability properties of edible films and coatings for food and pharmaceutical application
14. Commercial manufacture of edible films and coatings

Index

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