Hydrocolloids for coatings and adhesives

A. Nussinovitch*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

13 Scopus citations

Abstract

Much progress has recently been made in the fields of coatings and adhesives. In foods, coatings serve as inhibitors of moisture, gas, aroma and lipid migration. They can include antioxidants, preservatives, nanoparticles or other additives to improve foods' mechanical integrity, handling and quality, and to change surface gloss. Hydrocolloid glues are distinguished from most organic-based adhesives by their hydrophilic, non- toxic nature, and are used at many different concentrations, viscosities, and molecular weights. The chapter describes properties of adhesive hydrocolloid preparations, their adhesion mechanisms, their utilization in foods and other areas, how to measure their adhesiveness, as well as novel and possible developments.

Original languageEnglish
Title of host publicationHandbook of Hydrocolloids
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages760-806
Number of pages47
ISBN (Electronic)9781845695873
ISBN (Print)9781845694142
DOIs
StatePublished - 28 May 2009

Bibliographical note

Publisher Copyright:
© 2009, Woodhead Publishing Limited. All rights reserved.

Keywords

  • Adhesion
  • Barrier
  • Coatings
  • Composite
  • Glues
  • Nanoparticles

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