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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 3
First page : (70) Last page : (77)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8106

Different Materials Used For Edible Coating, Their Characteristics and Properties

Anushka Singh¹, Jhilam Pramanik¹ and Prateek Gururani^2*
1Student, ²Assistant Professor,
Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun, India
*Corresponding Author E-mail: prateekguru25@gmail.com
Received: 10.04.2020  |  Revised: 17.05.2020   |  Accepted: 22.05.2020 

 ABSTRACT

With the constant increment in the population and consumer demand, storage of food and their large shelf life is utmost important. Thus we need such coatings which not only avoid the contamination of the food products but also must not have any adverse impacts on human life. Thus we have the concept of edible coatings. Such coatings prevent food contamination and also decompose on cooking of the food. This paper reviews materials used in the coatings, their properties and characteristics of such coatings.

Keywords: Coating materials, Hydrocolloid, Polysaccharide, Contamination and Shelf life.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Singh, A., Pramanik, J., & Gururani, P. (2020). Different Materials Used For Edible Coating, Their Characteristics and Properties, Ind. J. Pure App. Biosci. 8(3), 70-77. doi: http://dx.doi.org/10.18782/2582-2845.8106