Films, Edible

Abstract Edible films are stand‐alone structures that have appearance and protective functions similar to synthetic polymer film. However, they are comprised of edible proteins, polysaccharides, lipids, and/or resins, and other components that render them edible. Thus, they can be consumed with a packaged product, resulting in less packaging that requires disposal. Since edible films are made from renewable resources, they contribute to packaging sustainability. Edible films can also be formed as a coating directly on the surfaces of food and pharmaceutical products, thus, becoming part of the product. Present uses include collagen casings on sausages, pouches for premeasured food and beverage ingredients, gelatin capsules, for pharmaceuticals and to improve product appearance. Edible films used as coatings, for example, include shellac and wax coatings on fruits and vegetables and methyl cellulose and HPMC coatings on fried foods to reduce fat uptake, and on drug tablets to improve appearance and ingestion. This article reviews the materials, properties, manufacture, applications and trends of edible films. The area of microencapsulation is not covered.