Abstract:
The applicability of anhydrous milkfat fractions in edible films and coatings was determined through moisture
barrier, penetrometer, and stress-relaxation testing. Industrial milkfat fractions were compared along with
tripalmitin:anhydrous milkfat blends which simulated milkfat fractions having different melting points. The water vapor
permeability (WVP) was determined gravimetrically using a modified ASTM E96-92 method, while rheological properties
were determined via cone penetration and stress-relaxation tests. The WVP of the lipid films, at 27.5°C and 0 to 100% RH
difference, ranged from 0.0093 g·mm/kPa·h·m² for pure tripalmitin to 0.5993 g·mm/kPa·h·m² for anhydrous milkfat.
Industrial milkfat fraction WVPs were intermediate to these extremes, with the higher-melting-point fraction having the
lower WVP.
