This book covers the fundamentals of edible films and coatings, the basic types of film and coating forming materials, the latest developments in identifying and testing novel materials and their effectiveness in formulation of edible films and coatings. It describes the advances in different types of materials used to produce edible films and coating such as proteins, polysaccharides and lipids, role of nanotechnology and use of nano-emulsions. This is followed by discussion of the application and effects on different foods including commercial manufacture and legislative concerns

Features:

• Focuses on edible biodegradable materials used for formulation of edible films and coatings.
• Delineates role of nanotechnology in in development of edible packaging for food.
• Discusses incorporation of bioactive components for enhancing the antimicrobial and antioxidant properties of film.
• Includes application of different kinds of food, such as fruits and vegetables, animal- based and cereal products.
• Summarizes the hurdles in commercial manufacture and legislative concerns of edible films and coatings.

. This book is aimed at graduate and senior under-graduate students in food engineering.