An edible film enrobes food to extend its shelf life and may be eaten together with the food. Calcium caseinate (CaCas) and sodium caseinate (NaCas) may be cross linked with citric pectin (CP) to produce a class of edible films that has attracted great interest from industry. The interactions of CP with caseinate depend on its ratio to CaCas or NaCas, resulting in large effects on the physical properties of caseinate suspensions and films. For example, addition of 2-5% CP to CaCas increases bond density, elevates CaCas/CP network strength, extends the elastic region, and increases the melting point. NaCas films are much more soluble in water than CaCas films, which is a consideration for end use. Caseinate films are hydrophilic, temperature resistant in dry conditions, and are stronger oxygen barriers than LDPE films. Applications tested include single-serve foods, soluble pouches, and coatings for increasing nutrition, strength, and grease repellency. Caseinate films and coatings are sustainable alternatives for plastic films and may be used to protect or enhance the properties of dairy and other foods.

Edible films derived from milk

254th National Meeting (2017)

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