Edible coatings are applied to the surface of snack foods and crackers to serve as a foundation or adhesive for seasonings. Such coatings are especially useful in low-fat applications where the added oil of frying might normally serve as a seasoning adhesive. In this application, modified food starches in combination with corn syrup, water and glycerin are used to make an adhesive solution. This solution is applied to the peanuts during tumbling. After the peanuts have been coated with adhesive, seasoning or salt may be added.
Edible films can also act as glazes to enhance the appearance of baked goods.
The wheat-gluten film avoids possible microbial problems associated with raw egg products and provides some barrier properties against moisture loss. Many foods we consume every day take advantage of edible coatings. The materials that have received the greatest attention for edible films use are cellulose ethers, starch, hydroxypropylated starch, corn zein, wheat gluten, soy protein and milk proteins. Use of such films as coatings on foods must be declared appropriately to the consumer, no matter how small the amount used. Aside from these considerations, no intrinsic nutritional or health problems have been identified for edible films.