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 language | English |
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Title of host publication | Handbook of Hydrocolloids |
Subtitle of host publication | Second Edition |
Publisher | Elsevier Inc. |
Pages | 760-806 |
Number of pages | 47 |
ISBN (Electronic) | 9781845695873 |
ISBN (Print) | 9781845694142 |
DOIs | |
State | Published - 28 May 2009 |
Bibliographical note
Publisher Copyright:© 2009, Woodhead Publishing Limited. All rights reserved.
Keywords
- Adhesion
- Barrier
- Coatings
- Composite
- Glues
- Nanoparticles