EDIBLE COATINGS – FORMATION, CHARACTERISTICS AND USE – A REVIEW
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2007;57(4):399–404
KEYWORDS
ABSTRACT
The increased consumer demand for food products characterised by high quality and a long shelf-life has initiated the development of mildly preserved products that keep their natural and fresh appearance for the longest possible time. Edible coatings have been long used empirically for food protection and shelf-life prolongation. A growing interest in edible coatings has been observed in the past few years. This paper characterises edible coatings, natural materials/biopolymers used in the production of edible coatings and their application in the food industry.
ISSN:1230-0322