Methylcellulose films to prevent lipid migration in confectionery products.
1991
Nelson K.L. | Fennema O.R.
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 degrees C and 5 psig pressure differential, allowed less than 1.0 microgram linoleic acid equivalents.mil-1.cm-2.24 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.
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