EFFECT OF SURFACTANTS AND DRYING RATE ON BARRIER PROPERTIES OF EMULSIFIED EDIBLE FILMS

The effects of globule size, nature and concentration of surfactant, a nd drying duration of water vapour transmission rate and tensile stren gth of emulsified edible barriers containing methylcellulose and paraf fin wax, were measured. Of the six surfactants tested, 0.6% purified g lycerol monostearate (GMS) produced films with the lowest water vapour transmission rates and the highest mechanical resistance. Longer dryi ng times of film-forming emulsions produced better barrier and mechani cal properties. Control of the film forming emulsion stability allowed the reduction of the water vapour transfer rate by an order of magnit ude.