Properties of Edible coating

 

1. The coating should be water resistant so as to remain intact and to cover all parts of products adequately when applied.
2. It should not deplete oxygen or build up excessive carbondioxide. A minimum of 1-3% Oxygen is required around a commodity to avoid a shift from aerobic to anaerobic respiration.
3. It should reduce water vapour permeability.
4. It should improve appearance, Maintain structural integrity, Improve mechanical handling properties, carry active agents (antioxidants, etc.,), and retain volatile flavor compounds.
5. It should melt above 40 C without decomposition.
6. It should be easily emulsifiable, non sticky or tacky and have efficient drying performance.
7. It should never interfere with the quality of fresh fruits and vegetables and not impart undesirable odour.
8. It should have low viscosity and be uneconomical.
9. It should be translucent to opaque form.