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Film composition and method thereof

A composition and film technology, applied in food science and other directions, can solve the problems of increased cost, increased time, difficult to control coating thickness, etc., to achieve the effect of ease of use, prevention of bacterial and fungal infection, and non-stick surface characteristics

Inactive Publication Date: 2017-11-28
UNIVERSITI PUTRA MALAYSIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to control the thickness of these coatings
Furthermore, drying coated food products increases the time and thus cost to manufacture such foods

Method used

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  • Film composition and method thereof

Examples

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Effect test

Embodiment Construction

[0041] By mixing 3-6% (v / v) of red palm olein, natural coconut oil and refined, bleached, deodorized palm oil with 2-4% (v / v) of surfactant (i.e. Tween 40) in 100ml of distilled water was mixed to prepare a homogeneous vegetable oil. The vegetable oil formulation was homogenized by stirring at 20,000 rpm for 3 to 5 minutes. Formulations were subjected to continuous agitation or sonication to reduce air bubbles.

[0042] Next, a starch solution was prepared by adding 4% (w / v) starch, 1.5% (v / v) glycerol (>95%) and 1% sodium alginate to 100 mL distilled water. Under constant stirring at about 300 to 500 rpm, the starch solution was heated to 90° C. for 40 minutes. The starch solution was then cooled to about 50°C under continuous stirring at 300 to 500 rpm.

[0043] The homogeneous vegetable oil formulation was then added to the flask containing the prepared starch solution. The mixture was continuously stirred at 300-500 rpm for 10 to 20 minutes.

[0044] The mixture is th...

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Abstract

The present invention discloses a composition for use as a film comprising a balanced blend of lipid, polymer, plasticizer, polysaccharide, surfactant and water, having antimicrobial and antioxidant properties. The lipid useful in the film composition includes edible fats and oils derived from palm, which includes red palm olein, as well as refined, bleached and deodorised palm oil. The red palm olein and refined, bleached and deodorised palm oil can be further blended with other oils, which include corn oil, sunflower oils, safflower oil, coconut oil, canola oil, grape seed oil, flax seed oil, sesame oil, rice bran oil, and other oils extracted from herbs and spices or combination thereof. In an embodiment, the composition is in the form of a liquid or plastic dispersion having a viscosity ranging from 5000 to 20000 mPas (cps) at 80 DEG C, allowing the composition to be included in food preparations. In another embodiment, the composition is provided in the form of thermally reversible pellets, powders granules, sheets or solid blocks that are heated at 30 to 120 DEG C for use in preparing an edible film.

Description

technical field [0001] The present invention relates to compositions for the preparation of films. More specifically, the present invention relates to films with antimicrobial and antioxidant properties that are barriers to the migration of water, lipids, solutes, gases and / or microorganisms into and out of edible products such as food and pharmaceuticals Barriers or barriers to water, lipids, solutes, gases and / or microorganisms in edible products such as food and pharmaceuticals. Background technique [0002] Multipurpose films, including edible films and coatings such as waxes on various fruits, have been used for centuries to prevent moisture loss and to produce glossy fruit surfaces for aesthetics. These practices were accepted long before their associated chemicals were known, and are still practiced today. [0003] The term edible film has only been relevant for food applications in the past 50 years. A semi-ironic tale goes that the spies' instructions were writte...

Claims

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Application Information

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IPC IPC(8): C08L5/00A23L5/00C08J5/18C08K5/00C08K5/10C08L1/00
CPCC08J5/18C08J2305/00C08J2401/00C08J2491/00C08L5/00C08L5/04C08L1/284C08L91/00C08L1/26C08L1/14
Inventor 赖爱明陈振滨赖玮婷邝文浩·尼古拉斯
Owner UNIVERSITI PUTRA MALAYSIA
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