硬脂酸一海藻酸钠复合薄膜裹包蛋糕的研究

An Introduction of the Stearic Acid-Sodium Alginate Composite Film Used to Package Cakes

研究了可食性硬脂西安一海藻酸钠复合薄膜的成膜影响因素、力学性能、透湿性、吸湿性。并应用于蛋糕裹包，结果表明有较好的水蒸气阻隔性能和隔油性，能达到延长贮存期和保鲜的目的。

This paper gives an introduction of the edible steafic acid-Sodium Alginate composite film .cover-ing its factors of formation, effect of the film's mechanical proper ties moisture-penetrability hygoscopicity. Thecomposite film has been experimentally used to package cakes which proves that the film has good isolation perfor-mance of water vapor and oil. And the cornposite film makes shelf life of the cakes longer and can keep the cakesfresh.