Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots
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White blush on the surface of peeled carrots is a major cosmetic disadvantage in marketing this lightly processed, ready-to-eat product. The loss of quality is exacerbated by surface dehydration. To maintain good appearance, edible coatings consisting of emulsions incorporating caseinates with beeswax, stearic acid or acetylated monoglyceride were tested. All except the latter increased water vapor resistance. Sodium caseinate-stearic acid was particularly effective in ameliorating the disorder. 1994.