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	5.35×10^−10
Corn zein plasticized with glycerol	8.90×10^−10
Fish skin gelatin	2.59×10^−10
Whey protein plasticized with sorbitol	7.17×10^−10
Wheat gluten plasticized with glycerol	7.00×10^−10
Gelatin (obtained from pigskin) plasticized with sorbitol	1.6×10^−10
Amylose	3.8×10^−10
Corn starch plasticized with glycerol	2.57×10^−10
Corn starch plasticized with sorbitol	1.75×10^−10
Amylomaize starch plasticized with sorbitol	1.21×10^−10
Hydroxypropyl methylcellulose withplasticizer and oil	1.90×10^−10
Amylomaize starch with sorbitol andsunflower oil	9.7×10^−11
Methylcellulose	8.70×10^−11
Methylcellulose 3%	8.4--12.1×10^−11
Chitosan 2% (unknown source)	3.66--4.80×10^−11
Chitosan 3%	6.19--15.27×10^−11
Cellophane	8.4×10^−11
PVDC	2.22×10^−13
LPDE (low density polyethylene)	9.14×10^−13
HDPE (high density polyethylene)	2.31×10^−13