COMBINED EDIBLE FILMS BASED ON XANTHAN GUM

Abstract

Edible film can be defined as primary packaging made from edible components, which can be eaten along with food. The aim of this work is to assess the organoleptic properties, structure, water absorption, mechanical characteristics of edible bilayer films obtained on the basis of applesauce, one of which layers is obtained using xanthan gum. Film with the addition of xanthan gum, CMC, fiber have a yellow-Golden hue, films with the addition of agar, carrageenan, pectin pear have a dark tint. The structure of all samples of the films a homogeneous, spongy. The most acceptable taste properties and the ability to chew has a two-layer film with the addition of xanthan gum in the first and second layer. The value of the rate of water absorption is higher in edible films compared to other film materials, a second layer which includes a 2 % pectin. On set of the conducted research we can conclude about the high prospects of work on the preparation and study of properties of edible films. Obviously, the nature of the plasticizer in the second layer has an important influence on the strength properties of the films.