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Many interesting and exciting developments have occurred since the publication of the first edition in These developments result from the ever-increasing quality of coatings research and make it timely to prepare this updated and completely revised second edition, designed for the benefit of all involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods.

This book is a study of the coatings, films, wraps, and surface treatments used for foods. Specifically, it covers coating ingredients and additives Chapters 2, 3,4, and 6 , their permeability properties Chapter 5 , coatings for specific applications Chapters 7, 8, 9, and 12 , the technology of coatings Chapters 10 and 11 , and regulatory aspects Chapter But, of course, the world of coatings could not be so neatly divided, so some overlap between chapters is inevitable and desirable.

For example, in the discussion of a coating made with a certain ingredient, the author might include information on additives used or allowed, how the coating was applied, what foods it is best used for, and so on.

Therefore, in researching any topic, it is best to cross-search other chapters. The editors and authors hope that this book will serve as a useful reference for all aspects of the coating field. We expect that the information within will lead to further developments in this field for food and pharmaceutical products that reduce plastic waste, improve applications, lead to greater efficacy, make regulatory decisions easier in a global climate, and ultimately, economically maintain quality of food and pharmaceutical products.

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Nutritional Health & Food Engineering

Elizabeth A. Baldwin is currently research leader and research horticulturist of the U. Robert D. He holds a PhD in physical chemistry from Purdue University. His research interests focused first on coconut food products and later on how the quality of fresh fruit depends on permeability properties of coatings. His current research interests are focused on the development of controlled atmosphere CA storage, MA packaging and edible coating technologies, and the discovery of how internal and environmental factors influence metabolism and further impact flavor and nutritional quality of fruits and vegetables.

Bioplastics: Edible food packaging film.

Probably all authors of chapters in this book would agree that edible coatings are substances applied to the exterior of food so that the final product is fit for consumption. However, agreement on a specific definition may be difficult to reach. To some, coatings that are edible are those that are legal and safe to use on food products.

To others, edibility might also require that the coated food be acceptable to consumers. Finally, others might say that edibility of coatings implies that they have nutritional value. Furthermore, regulations differ in different countries. For example, fresh fruit processed in the European Union EU , cannot be coated with morpholine-containing fruit coatings, although such coatings are routinely used in the United States Hagenmaier, Morpholine has limited approval, because like other amines, it can react to form carcinogens Hagenmaier, ; Kielhorn and Rosner, Attempts to make morpholine-free coatings in the United States are, in fact, underway Hagenmaier, ; Hagenmaier and Baker, Nevertheless, the definition of edibility would, therefore, differ in the United States versus the EU.

Edible Coatings and Films to Improve Food Quality 2nd Edition 1420059629

Finally, consider the word coatings, which is usually taken to mean that the added substance forms an exterior layer on the object coated. However, the surface of some foods is chemically treated during processing with a substance that evaporates before consumption or soaks into the food, leaving no layer on the outer surface. Are these coatings? Finally, what is the difference between a film, a coating, and a wrap Duan et al.

Then on a microscale, there are substances used to encapsulate flavors, nutrients, and drugs Chen et al.

Edible Coatings and Films to Improve Food Quality 2nd Edition

Fortunately for the reader, the. The first recorded use was in China in the twelfth century on citrus Hardenburg, and later in England using lard or fats, called larding Contrereas-Medellin and Labuza, to prolong shelf life of meat products. Since the early to mid twentieth century, coatings have been used to prevent water loss and add shine to fruits and vegetables Baldwin, , as casings using collagen or collagen-like material for sausages Becker, , , and as some sort of sugary coating on confectionaries, including chocolate Biquet and Labuza, For example, with candies, shellac or protein coatings allow candies to melt in your mouth and not in your hand, preventing the hand from becoming soiled by coloring matter used for identification and appearance or by the underlying chocolate Dangaren et al.

Finally, gelatin has also long been used to coat meat products Antoniewski et al. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers.

For permission to photocopy or use material electronically from this work, please access www. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.

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Baldwin and Robert D. Prez-Gago, Anne Plotto.

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Many interesting and exciting developments have occurred since the publication of the first edition in These developments result from the ever-increasing quality of coatings research and make it timely to prepare this updated and completely revised second edition, designed for the benefit of all involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. This book is a study of the coatings, films, wraps, and surface treatments used for foods. Specifically, it covers coating ingredients and additives Chapters 2, 3,4, and 6 , their permeability properties Chapter 5 , coatings for specific applications Chapters 7, 8, 9, and 12 , the technology of coatings Chapters 10 and 11 , and regulatory aspects Chapter But, of course, the world of coatings could not be so neatly divided, so some overlap between chapters is inevitable and desirable.

For example, in the discussion of a coating made with a certain ingredient, the author might include information on additives used or allowed, how the coating was applied, what foods it is best used for, and so on.

2nd Edition

Therefore, in researching any topic, it is best to cross-search other chapters. The editors and authors hope that this book will serve as a useful reference for all aspects of the coating field. We expect that the information within will lead to further developments in this field for food and pharmaceutical products that reduce plastic waste, improve applications, lead to greater efficacy, make regulatory decisions easier in a global climate, and ultimately, economically maintain quality of food and pharmaceutical products. Elizabeth A. Baldwin is currently research leader and research horticulturist of the U.

Robert D. He holds a PhD in physical chemistry from Purdue University. His research interests focused first on coconut food products and later on how the quality of fresh fruit depends on permeability properties of coatings. His current research interests are focused on the development of controlled atmosphere CA storage, MA packaging and edible coating technologies, and the discovery of how internal and environmental factors influence metabolism and further impact flavor and nutritional quality of fruits and vegetables.

Probably all authors of chapters in this book would agree that edible coatings are substances applied to the exterior of food so that the final product is fit for consumption.


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However, agreement on a specific definition may be difficult to reach. To some, coatings that are edible are those that are legal and safe to use on food products. To others, edibility might also require that the coated food be acceptable to consumers. Finally, others might say that edibility of coatings implies that they have nutritional value.

Furthermore, regulations differ in different countries. For example, fresh fruit processed in the European Union EU , cannot be coated with morpholine-containing fruit coatings, although such coatings are routinely used in the United States Hagenmaier, Morpholine has limited approval, because like other amines, it can react to form carcinogens Hagenmaier, ; Kielhorn and Rosner, Attempts to make morpholine-free coatings in the United States are, in fact, underway Hagenmaier, ; Hagenmaier and Baker, Nevertheless, the definition of edibility would, therefore, differ in the United States versus the EU.

Finally, consider the word coatings, which is usually taken to mean that the added substance forms an exterior layer on the object coated. However, the surface of some foods is chemically treated during processing with a substance that evaporates before consumption or soaks into the food, leaving no layer on the outer surface.