Powłoki skrobiowe stosowane w opakowalnictwie żywności

• Autorzy: Ewelina Basiak , Andrzej Lenart

Warianty tytułu

Starch Coatings Used in Food Packaging Industry

• Języki publikacji: PL

Abstrakty

Do przedłużenia trwałości niektórych produktów coraz częściej stosuje się jadalne powłoki skrobiowe. Mają one wiele zalet, wśród których istotne są: biodegradowalność, szeroka dostępność i niska cena. Charakteryzują się dobrymi właściwościami mechanicznymi, optycznymi, sorpcyjnymi, a w połączeniu z innymi składnikami (takimi, jak np. tłuszcze) także właściwościami barierowymi. Są szczególnie przydatne do wprowadzenia substancji dodatkowych do żywności z możliwością ich kontrolowanego uwalniania w czasie spożywania potraw, jak i ich przygotowywania. Powłoki i filmy skrobiowe są wytwarzane najczęściej techniką wylewania. W połączeniu z plastyfikatorem i/lub innymi składnikami tworzą ciągłe struktury nadające się do bezpośredniego powlekania surowców i produktów spożywczych. (abstrakt oryginalny)

EN

More and more frequently, edible starch coatings are used to extend storage life of some products. They have many advantages among which the following are essential: biodegradability, wide availability, and low price. They are characterized by good mechanical, optical and sorption properties, and, in combination with other components (such as fats), also by barrier properties. They are particularly useful when incorporating additional substances into food products with an option of monitoring the release thereof during the consumption and preparation of meals. Starch coatings and films are produced using a casting technique. When combined with a plasticiser and/or with other components, they form continuous structures, which are suitable for direct coating of raw materials and food products. (original abstract)

Słowa kluczowe

PL

Opakowalnictwo; Opakowania produktów spożywczych; Układ opakowanie-produkt

EN

Packaging science; Food packaging; Wrapping-product order

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 20 (2013)
• Numer: nr 1 (86)
• Strony: 21--31

Twórcy

autor

Ewelina Basiak

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Andrzej Lenart

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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