Corrigendum to “Edible Polymers: Challenges and Opportunities”

Table 1

Tensile strength and elongation at break properties of hydrocolloid polymers [10, 11].

Polymer	Tensile strength (TS) (MPa)	Elongation at break (E) (%)
Cellulose derivatives	44–65	10–50
Collagen	1–70	10–70
Chitosan	10–100	20–80
Gelatin	25–140	7–22
Starch	35–46	1.7–3.4
Soy protein	3.7–4.5	152–160
Lentil protein	4-5	58–70
Whey protein	2.5–3.0	15–18
Peanut protein	3-4	147–150
Mung bean	5.70–6.51	32–40
Low-density polyethylene	16–18	>1000
Oriented polypropylene	50–60	73–100
Polyethylene terephthalate	81–85	19–25
Polyvinylidene chloride	65–75	18–23