Milk proteins for edible films and coatings

• Published in: Critical reviews in food science and nutrition Vol. 44; no. 4; pp. 239 - 251
• Main Authors: Khwaldia, K, Perez, C, Banon, S, Desobry, S, Hardy, J
• Format: Journal Article
• Language: English
• Published: Colchester Taylor & Francis Group 01.01.2004; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Animals; bio-packaging; Biological and medical sciences; biopolymers; casein; Chemical Phenomena; Chemistry, Physical; coatings; Consumer Product Safety; dairy protein; edible films; Food engineering; Food industries; food packaging; Food Packaging - instrumentation; Food Packaging - methods; Food Preservation - methods; Food Technology; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Humans; Life Sciences; literature reviews; Milk and cheese industries. Ice creams; milk proteins; Milk Proteins - chemistry; Milk Proteins - pharmacology; packaging materials; permeability; tensile properties; tensile strength; whey protein; Milk protein; Conditioning; Edible coating; Edible film
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408690490464906

Due to the recent increase in ecological consciousness, research has turned toward finding edible materials. Viable edible films and coatings have been produced using milk proteins. These films and coatings may retard moisture loss, are good oxygen barriers, show good tensile strength and moderate elongation, are flexible, and generally have no flavor or taste. Incorporation of lipids in protein films, either in an emulsion or as a coating, improve their properties as barriers to moisture vapor. Interactions between chemical, structural properties, as well as film-forming conditions and functional properties of edible milk films are elucidated. Some potential uses of milk protein packaging, which are hinged on film properties, are described with examples.