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EFFECT OF INCORPORATION OF GUM ARABIC AND OLEIC ACID IN PREPARTION OF EDIBLE GELATIN COMPOSITE FILMS ON THE MECHANICAL AND WATER VAPOR BARRIER PROPERTIES | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 4, 2009, Pages 0-0 | ||
| Author | ||
| R. N. Al- Saaidi | ||
| Abstract | ||
| Gelatin - gum Arabic and oleic acid composite edible films were prepared from .(1-1) w/w/ gelatin – gum Arabic and Plasticized with 25.50 and 75% oleic acid on dry gelatin and gum Arabic weight basis. The Films Were examined for mechanical properties and water vapor permeability (WVP). In general the incorporation of gum Arabic and oleic acid as plasticized and oily materials led to reduction in WVP by 44. 77% at 75% of oleic acid. mechanical properties was improved by means of increasing tensie strength from 5.88 mpa to 8.2 mpa and increasing the elongation percentage at' break from 55% to 75% compared to control sample plasticized with 25% sorbitol (without gum Arabic and oleic acid). | ||
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