This research was supported by the College of Agricultural and Life Sciences, University of Wisconsin-Madison and by Hershey Food Corporation, Hershey, PA.
Methylcellulose Films to Prevent Lipid Migration in Confectionery Products
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 504–509, March 1991
How to Cite
NELSON, K. L. and FENNEMA, O. R. (1991), Methylcellulose Films to Prevent Lipid Migration in Confectionery Products. Journal of Food Science, 56: 504–509. doi: 10.1111/j.1365-2621.1991.tb05314.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/19/90; revised 8/30/90; accepted 9/30/90.
Films of methylcellulose ranging in thickness from 0.2 to 1.0 mil (0.0051 to 0.025 mm), and exposed to peanut oil at 30°C and 5 psig pressure differential, allowed less than 1.0 μg linoleic acid equivalents-mil−1cm−224 hr−1 to permeate, provided films were free from imperfections. Examination by scanning electron microscopy verified that many films were imperfect, especially those thinner than 0.2 mil. When films were embedded in chocolate and evaluated by a sensory panel, the 0.2 mil film was detectable, but only slightly objectionable.