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M. Kucharek, P. Janas

Strength analysis of edible films based on xanthan
Polimery 2015, No 4, 279


DOI: dx.doi.org/10.14314/polimery.2015.279

Summary
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: biopolymers, edible coatings, xanthan, tension, breaking, water vapour penetration
e-mail: kucharek.marcin@gmail.com
M. Kucharek, P. Janas (99.2 KB)
Strength analysis of edible films based on xanthan