Edible films for food application: Influence of composition on network formation

Edible films with different compositions were submitted to dynamic mechanical analyses and microstructure analyses. The aim was to gain information on the composition on network formation by means of the Friedrich-Heymann model. Results prove that the film network organization is reasonably well described by the simplified Friedrich-Heymann model and that the oscillatory tests might be a useful tools for screening among the film components for product and process design purpose.