Edible Methylcellulose‐Based Films as Moisture‐Impermeable Barriers in Sundae Ice Cream Cones

作者：DELMY C. RICO‐PẼNA, J. Antonio Torres · 发表于：Journal of Food Science · 年份：1990 · DOI：10.1111/j.1365-2621.1990.tb03962.x · 被引用次数：57 · 研究领域：Material Properties and Processing、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes

ABSTRACT An edible bilayer film of methylcellulose and palmitic acid, 3:1 w/ w, and a pure methylcellulose film were tested as moisture‐impermeable barriers in a simulated sundae ice cream cone. Circular pieces of film were arranged between the sugar cone and the chocolate layer of samples. Sugar cones of samples containing methylcellulose‐palmitic acid films showed no detectable moisture increase for 10 weeks at ‐23°C and for 4 weeks at ‐12°C and only negligible increments after that. Moisture increase was greater in samples with pure methylcellulose films. Films retarded moisture transfer from ice cream to the sugar cone keeping its crispness longer than 3 months which is the commercial storage‐life of the uncoated product.