Study on forming property of edible lac film and applications thereof.
Tang LiYing, Liu YueMing, Zhao Hong, Chen Jun, Cai Jing
Author Affiliation: Research Institute of Resources Insect, CAF, Kunming 650216, China.
Chemistry and Industry of Forest Products 23 : 60-64
Abstract : The forming property of edible lac film, which was made from lac and starch in soda solution was studied. The film obtained with different proportions of Chinese lac and No. 4 lac had little effect on fold-resistance, solvent swell, water vapour permeability, tensile strength, and elongation. An increase in lac dosage decreased solvent swell and water vapour permeability, while tensile strength increased. An increase in glycerin dosage decreased solvent swell and tensile strength, while elongation increased. The dosage of epoxy chloropropane contributed to the properties of the film. The edible film obtained by drying at 65°C had the best properties compared with the films that did not contain lac. Mango fruits treated with the film had low browning rate and controlled respiration. During storage, the ascorbic acid content, total acid and water content of the coated mango was higher than the control.