| http://www.w3.org/ns/prov#value | - The most common plasticizer used to cast edible films is food-grade polyethylene glycol, which is used to reduce film brittleness (Koelsch 1994).Lipids, or waxes and oils, and resins such as shellac and wood rosin have been widely used for intact fruits and vegetables in two distinct forms, laminates and emulsions (Baldwin and others 1995).
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