Functional Properties and Applications of Edible Films Made of Milk Proteins

¹ Northeast Dairy Foods Research Center, Department of Animal and Food Sciences, The University of Vermont, Burlington 05405

Edible films and coatings based on milk proteins have been developed to be used as a protective layer on foods or between food components. The most important functionalities of an edible film or coating include control of mass transfers, mechanical protection, and sensory appeal. Control of mass transfers involves preventing foods from desiccation, regulating microenvironments of gases around foods, and controlling migration of ingredients and additives in the food systems. Adequate mechanical strength of an edible film is necessary to protect the integrity of packaging throughout distribution. The sensory properties of an edible coating or film are a key factor for acceptance of final products. Simple milk protein films are good barriers to gas transfers because of their complex intermolecular bindings. Lipid is frequently incorporated into protein films to improve their properties as barriers to moisture vapor. Protein films are distinctly different in mechanical profiles from those films made of other materials. Approaches traditionally used in material sciences have been adapted and modified for studying the functionality of edible films. Potential uses of innovative processing technologies in film making to alter the film functionality are briefly discussed. A survey of potential applications of edible film based on milk protein is presented.

Key Words: edible films • whey proteins • caseinates • milk proteins

Submitted on July 13, 1994
Accepted on February 28, 1995