Use of Lipids in Coatings for Food Products

摘要

Edible coatings are applied to many food products (Fig. 1, Table 1) for a variety of esthetic and protective purposes. The types of materials used include lipids, resins, polysac-charides, and proteins (Kester and Fennema, 1986; Krochta and de Mulder-Johnston, 1997). Each group of materials has certain advantages and disadvantages. For this reason, many coatings are actually composite formulations of any or all of the above.