2. May 12, 2017 2
DEPARTMENT OF AGRICULTURAL ENGINEERING
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, UAS, BANGALORE
Use of Edible Coatings and Films (Enrobing)
in Food Applications
PRASHANTAKUMAR
PALB-5333
Sr.M.Tech(Agri. Engg) (PFE)
8. Special Focus !!
Concept, history and definition
Materials, methods and benefits
Applications
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9. History and Background
Enrobing with wax- China in the 12th
and 13th
centuries.
Edible film-Japan in 15th
century
Enrobing of foods with fat-lard England in 16th
century
Meat preservation- US patent in the 19th
century
carnauba wax- In the early 1950s
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10. Definition
“Material used for coating or wrapping of various food to extend
shelf life of the product that may be eaten together with food is
considered an edible film or coating’’
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15. Meat Protein
• There are three types of meat proteins
Sarcoplasmic
Stromal
Myofibril
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16. Plant Proteins
Wheat Protein
Gluten and gliadin are the major protein
Soy Protein
It is composed of mixture of globular proteins.
Corn Zein
It is composed of three amino acids viz.,
Glutamine
Leucine
Proline
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17. Advantages of protein based films
Excellent barrier to oxygen
Barrier to mass transfer of carbon dioxide
Improves appearance
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18. Lipid based Edible Films
Most commonly used hydrophobic film forming barrier materials
include
Waxes
Lacs
Fatty acids and alcohols
Acetylated glycerides
Cocoa based compounds and their derivatives
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19. Hydrophobic Substances used as Film Former or
Barrier Compounds
Oils & Fats
Animal and vegetable oils & fats (peanut, coconut, palm,
palm kernel oils, cocoa, milk butters, etc.)
Waxes
Natural vegetable and animal waxes: candelilla, carnauba,
jojoba bees,
Natural
resins
Asafoetida
Essential oils
and
liquorices
Camphor, mint, and citrus fruit essential oils
Emulsifiers
and surface
active agents
Lecithins, mono- and diglycerides, mono- and diglyceride
esters
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20. Cocoa based coatings
Cocoa butter is a polymorphic fat.
The four polymorphs of cocoa butter are
o γ- form
o α- form
o β- form
o β1- form
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23. Terms Industry Process
Enrobing Chocolate Enrobe
Encapsulation Food ingredient Various systems
Panning Confectionary Pan
Seasoning Snack Screw
Breading Prepared meals Duster or coater
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Coating Processes
24. Parameters to be Controlled during Coating
Operation
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Product
25. Coating Techniques Based on Size
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Product size (mm)
0.1 0.5 1 10 50 100+
Pan
Drum
Screw
Enrober
Extruder
Fluidised Bed
Spray
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Enrober
Pan Coater
Drum Coater
Methods of Coating
29. Enrobing of Fruits and Vegetables
Good alternative method for
preservation.
Applying a thin layer of edible
material.
Purpose- To retard transfer
• Gas
• Vapour
• Volatiles.
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30. Classification of some food additives based on properties
Food additives Classification
Benzoic acid
PreservativesPotassium sorbate
Propionic acid
Clove bud oil Essential oil
Calcium chloride Antimicrobial agent
Butylated hydroxyanisole (BHA)
Antioxidant
Butylated hydroxytoluene
Ascorbic acid
Antioxidant, preservatives, color stabilizer,
nutrient
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32. May 12, 2017 32
Foaming
Dipping
Spraying
Brushing
Individual wrapping
Method of applications
33. Enrobing materials used in Meat and Meat Products
Enrobing Material Meat / Meat products Source
Starch + alginate
tocopherol
Beef patties Hergens-Madsen et al., 1995
CMC Pork patties Biswas et al., 2004
Bengal gram and rice
flour
Buffalo meat patties
Chidanandaiah and
Keshri, 2006
Bengal gram flour Chicken patties Raut et al., 2011
34. Benefits of Enrobing
1. Reduces
Water loss
Gas diffusion
Movement of oils and fats
Loss of volatile flavours and aromas
2. Improves
Structural properties
Appearance
Adhesion to cooking
3. Incorporates food additives
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35. Some Commercial Edible Coatings and Films
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Natureseal
Seperfresh TM
Pro-long TM
Crystalac
Origami wraps
36. • BISWAS, A.K., 2002, Studies on enrobing of pork patties. Unpublished M.V.Sc.
Thesis, Indian Veterinary Research Institute (Deemed University), Izatnagar.
• CUNNINGHAM, F.E., 1989, Developments in enrobed products. In: Processing
of poultry. Elsevier Applied Science, London, pp: 325-359.
• DONHOWE, I.G , AND FENNEMA, O., 1994, Edible films and coatings:
Characteristics, formation, definitions and testing methods. In: Edible Coatings
and Films to Improve Food Quality. Technomic Publishing , Lancaster, PA , pp 1
– 24 Earle RD July 30, 1968.
• LEE, S.Y., AND KROCHTA, J.M., 2002, Accelerated shelf-life testing of whey-
protein-coated peanuts analyzed by static headspace gas chromatography, J Agric
Food Chem 50 (7): 2022 – 2028
• Edible Films and Coatings for Food Applications, by Milda Embuscado, Kerry C.
Huber
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References
37. • MORILLON, V., DEBEAUFORT, F., BLOND, G., CAPELLE, M., AND
VOILLEY, A., 2002, Factors affecting the moisture permeability of lipid-
based edible films: a review. Crit. Rev. Food Sci. Nutr , 42 (1) : 67 – 89
• PARK, H.J., 1999, Development of advanced edible coatings for fruits .
Trends in Food Science and Technology, 10: 254 – 260
• YADAV, S., AND SHARMA, D.P., 2008, Effect of enrobing with and
without preservatives on the quality characteristics of chicken patties.
Indian Journal of Poultry Science, 43: 333-338.
• Raut K.A., Raziuddin M. and Zanjad P.N., 2011, Effect of batter
consistency as enrobing on quality of chicken patties. Tamilnadu J.
Veterinary & Animal Sciences 7 (3) 176-179
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