Review Article
Edible Polymers: Challenges and Opportunities
Table 2
Water vapor permeability (WVP) properties of different polymers [
12].
| Film formulation | WVP (g m−1 s−1 Pa−1) |
| Corn zein | | Corn zein plasticized with glycerol | | Fish skin gelatin | | Whey protein plasticized with sorbitol | | Wheat gluten plasticized with glycerol | | Gelatin (obtained from pigskin) plasticized with sorbitol | | Amylose | | Corn starch plasticized with glycerol | | Corn starch plasticized with sorbitol | | Amylomaize starch plasticized with sorbitol | | Hydroxypropyl methylcellulose withplasticizer and oil | | Amylomaize starch with sorbitol andsunflower oil | | Methylcellulose | | Methylcellulose 3% | | Chitosan 2% (unknown source) | | Chitosan 3% | | Cellophane | | PVDC | | LPDE (low density polyethylene) | | HDPE (high density polyethylene) | |
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