The use of edible films was proposed in the late sixties, originally to extend the shelf life of meat and later on to improve the quality of various fresh, frozen and manufactured food items. The main function that an edible film is able to perform is to hinder moisture migration, and this effect is mostly important for maintaining optimum quality in multi-phase foods. Therefore, edible coatings can be effective also to decrease fat absorption and frying loss.
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Last date updated on July, 2014
