Tensile stress and elongation properties of edible plastics from starch

Abstract

<span style="font-size:11.0pt;line-height:115%; font-family:" calibri","sans-serif";mso-ascii-theme-font:minor-latin;mso-fareast-font-family:="" "times="" new="" roman";mso-fareast-theme-font:minor-fareast;mso-hansi-theme-font:="" minor-latin;mso-bidi-font-family:"times="" roman";mso-ansi-language:en-us;="" mso-fareast-language:en-us;mso-bidi-language:ar-sa"="">Edible grade plastics have been developed by thermal extrusion of mixtures containing starch (major ingredient) and glycerol and water as plasticizers in different relative proportions. The product made from a mixture containing 69% starch, 18% glycerol and 13% water optimally gave a tensile strength of about 10 N/mm² and an elongation of 10%. Gradual replacement of starch from this optimum mixture by addition of corresponding amounts of gelatin showed a gradual reduction in tensile strength of the products while % elongation followed an irregular increasing trend up to the use of about 18% gelatin. Improvement in mechanical property was possible by incorporating cellulose into starch-gelatin mixture containing optimum dose levels of glycerol and water.</span>