Edible moisture barriers: materials, shaping techniques and promises in food product stabilization

Claire Bourlieu-Lacanal (1) , Valérie Guillard (2) , Baltasar Vallès-Pàmies (3) , Nathalie Gontard (2)

1 STLO - Science et Technologie du Lait et de l'Oeuf
2 UMR IATE - Ingénierie des Agro-polymères et Technologies Émergentes
3 Nestlé Research Center | Centre de recherche Nestlé [Lausanne]

Edible moisture barriers are effective alternatives to stabilize fresh or processed food products and satisfy consumers’ demand for long shelf-life products that are of good quality and nutritionally acceptable. This chapter deals with traditional and innovative film-forming materials and barrier technologies of edible films reporte d in scientific literature and patents over the last thirty years. The necessity of adopting an integrated approach in the development of edible moisture barriers to combine regulatory, nutritional, organoleptic and technical requirements is highlighted.

Mots clés: edible films; product stabilization

Mots clés: technologie des aliments

Domaines: Ingénierie des aliments; Alimentation et Nutrition

Claire Bourlieu-Lacanal, Valérie Guillard, Baltasar Vallès-Pàmies, Nathalie Gontard. Edible moisture barriers: materials, shaping techniques and promises in food product stabilization. Food Materials Science: Principles and Practice, Editions Springer, 616 p., 2007, Food Engineering Series, 978-0387719467. ⟨hal-01454497⟩