Mechanical and barrier properties of sodium caseinate-anhydrous milk fat edible films

• Published in: International journal of food science & technology Vol. 39; no. 4; pp. 403 - 411
• Main Authors: Khwaldia, K, Banon, S, Desobry, S, Hardy, J
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.04.2004; Blackwell Science; Wiley
• Subjects: Biological and medical sciences; caseinates; coatings; edible films; Emulsion films; Food engineering; Food industries; food packaging; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Life Sciences; Milk and cheese industries. Ice creams; milk fat; milk proteins; modulus of elasticity; oxygen; oxygen barrier properties; packaging materials; permeability; sorption isotherms; tensile strength; vapors; water activity; water content; water vapor barrier properties; water vapour permeability; water vapour sorption; Caseinate; Sodium; Edible fat; Edible film; Emulsion films; Mechanical properties; Conditioning; water vapour permeability; Milk fat; milk proteins; oxygen barrier properties; water vapour sorption
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2004.00797.x

Edible films were cast from solutions of sodium caseinate (NaCAS) and from emulsions of this protein with anhydrous milk fat (AMF). The moisture sorption isotherms, mechanical properties tensile strength (TS) and elongation and water vapour and oxygen permeabilities were determined for films based on NaCAS as a function of AMF concentration. AMF concentration significantly affected TS (P < 0.001) and elongation (P < 0.05). The increase of lipid content led to a loss of mechanical efficiency, but had little influence on water vapour barrier properties. No significant difference (P > 0.05) occurred between oxygen permeability of films at each lipid concentration.