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The applicability of anhydrous milkfat fractions in edible films and coatings was determined through moisturebarrier, penetrometer, and stress-relaxation testing. Industrial milkfat fractions were compared along withtripalmitin:anhydrous milkfat blends which simulated milkfat fractions having different melting points. The water vaporpermeability (WVP) was determined gravimetrically using a modified ASTM E96-92 method, while rheological propertieswere determined via cone penetration and stress-relaxation tests. The WVP of the lipid films, at 27.5C and 0 to 100% RHdifference, ranged from 0.0093 gmm/kPahm2 for pure tripalmitin to 0.5993 gmm/kPahm2 for anhydrous milkfat.Industrial milkfat fraction WVPs were intermediate to these extremes, with the higher-melting-point fraction having thelower WVP.
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Shellhammer et al. (1997) studied this question.
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