Corrigendum
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 |
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