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Published : 2015-04-30
Vol. 60 No. 4 (2015)

Strength analysis of edible films based on xanthan

M. Kucharek P. Janas
DOI: https://doi.org/10.14314/polimery.2015.279

Abstract

The present article describes a method of obtaining xanthan — based edible films with addition of various amounts of glycerin and carob flour (LBG) as well as the strength tests of the produced multicomponent films. The breaking strength, nominal elongation and resistance to water vapour penetration were determined. On this basis, the effect of the content of particular components on the parameters of the obtained coatings was studied.

Keywords

biopolimery ; powłoki jadalne ; ksantan ; rozciąganie ; zerwanie ; przenikanie pary wodnej biopolymers ; edible coatings ; xanthan ; tension ; breaking ; water vapour penetratio



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Kucharek, M., & Janas, P. (2015). Strength analysis of edible films based on xanthan. Polimery, 60(4), 279-282. https://doi.org/10.14314/polimery.2015.279

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