Edible Coatings and Films to Improve Food Quality

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include:



The materials used in edible coatings and filmsThe chemical and physical properties of coatings and how the coating or film ingredients affect these propertiesHow coatings and films present barriers to gases and water vaporsHow coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problemsThe use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foodsHow to apply coatings to various commoditiesHow coatings can function as carriers of useful additives, including color, antioxidants, and flavoringsRegulation of coatings and coating ingredients by various governing bodiesThe information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.