Edible acetylated monoglyceride films: Effect of film-forming technique on moisture barrier properties

Abstract

The influence of film-forming techniques on the moisture barrier efficiency of acetylated MG (AMG) films tested in real conditions at the interface between an agar gel (AG) and sponge cake (SC) was investigated. Three systems were studied: self-supporting films, sprayed films, and cast films. The moisture distribution profiles of the AG/AMG/SC systems were determined experimentally and by using a predictive model for both self-supporting films of various thicknesses and formed-in-place (sprayed or cast) films. Increasing the thickness of the self-supporting films had no influence on moisture barrier efficiency, probably due to the high stability of the AMG material. Formed-in-place films were 40% less efficient than the self-supporting films whatever the application procedure used (spraying or casting) because of their poor integrity due to the roughness of the SC surface.