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During transportation and storage, foods are exposed to a host of conditions that can cause changes in quality and safety. Oxygen, aromas, oils, moisture, and even the interaction of components can alter the appearance and structural integrity of a food product, and exposure to microbial agents can cause premature spoilage or contamination. Food product developers continually seek cost-effective solutions to extend shelf life and improve the quality of the product delivered to the end user.
Edible coatings and films currently in use are limited in their applications, due to certain physical properties and difficulties in formation. Manufacturers are looking for coatings and films that can be used on a broad spectrum of foods and that perform better than current options. They also wish to move away from the non-aqueous solvents used to form existing edible films and coatings.
Why Whey Proteins?
Whey proteins make excellent oxygen, aroma and oil barrier films at low-to-intermediate relative humidity (RH). In addition, the mechanical properties of whey protein films are adequate to provide durability when used as coatings on food products, films separating layers of heterogeneous [made from different ingredients] foods, or films formed into pouches for food ingredients.
Whey Protein Film and Coating Advantages
- Whey protein is water soluble
- Although water-soluble, whey protein can be processed to make films and coatings that are either water-soluble OR water-insoluble/water-resistant
- Transparent, glossy and totally bland in aroma and flavor
- More label-friendly than some materials
- Superior oxygen and aroma barrier
