Traditional and Novel Material Sources for Edible Films and Coatings

Vegetable Proteins Animal Proteins Polysaccahrides Lipids and Wax Agro-Industrial Residues

Soybean Milk Proteins Alginate Carnauba Wax Fruit and Vegetable Residues
(peel,pomace,seed)

Wheat Gluten Muscle Proteins Chitosan Candelilla Wax

Wine manufacture wastes

Corn Zein Wool Feather Starches

Sunflower Proteins Egg White Cellulose Derivatives Sugarcane bagasse

Pullulan

Gums

Whole grain materials