Edible films and coatings are produced from edible biopolymers and food-grade additives. Film-forming biopolymers can be proteins, polysaccharides (carbohydrates and gums), lipids, or a mixture of these Gennadios et al., 1997. Plasticizers and other additives are combined with the film-forming biopolymers to modify the physical properties or other functionality of the edible films. Biopolymers have multiple film-forming mechanisms, including intermolecular forces such as covalent bonds (e.g., disulfide bonds and crosslinking) and electrostatic, hydrophobic, or ionic interactions. For the resulting films or coatings to be edible, the film-forming mechanism involved in fabrication should be an appropriate food process—namely, pH modification, salt addition, heating, enzymatic modification, drying, use of food-grade solvents, or reactions with other food-grade chemicals. The control of fabrication process conditions is very important because the changes in treatment conditions can alter kinetics and reaction mechanisms