Milk proteins for edible films and coatings.
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.
Khwaldia
Khaoula
K
Laboratoire de Physico-Chimie et Génie Alimentaires, INPL-ENSAIA, 2 avenue de la Forêt de Haye, BP 172, 54505, Vandoeuvre-lès-Nancy Cedex, France. khaoula_khwaldia@yahoo.fr
Perez
Cristina
C
Banon
Sylvie
S
Desobry
Stéphane
S
Hardy
Joël
J
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D003257:Consumer Product Safety; D018857:Food Packaging / Q000295:instrumentation* / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology; D006801:Humans; D008894:Milk Proteins / Q000737:chemistry / Q000494:pharmacology
D008894:Milk Proteins