I am trying to make edible film. I tried few times before and it was too thin, too dry, and failed. Once it works, the edible film starts to rot in a day or two. How to make it work and last longer? Are there any preservatives that are safe to use? Thank you!
Check https://www.sciencedirect.com/topics/food-science/edible-film
Hello Diaz,
kindly see this paper
https://www.mdpi.com/2079-6412/10/7/674/pdf
Kindly check the following RG link:
Article Dissolvable and edible film for long‐lasting kaffir lime aroma in food
The materials used for the preparation of edible films or coatings for meat, poultry or seafood products can be classified into three categories: hydrocolloids, lipids and composites. Suitable hydrocolloids include proteins, cellulose derivatives, alginate, pectin, starch and other polysaccharides.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/edible-films
Hi. I hope this website could help you:
https://www.freepatentsonline.com/4915971.html
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