that all substances contributing to the film structure have been dispersed
very well and are compatible with one another. Pommet
et al. (2003) studied the plasticizing effect of fatty acids on gluten
films. They observed that films plasticized with 6- to 10-carbon
fatty acids exhibited one Tg point. In contrast, two Tg were obtained
for films containing lauric, myristic, and palmitic acids because the
heterogeneous distribution of fatty acid in polymer matrix induced
regions in which the fatty acid phase was relatively crystalline.