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Whey Protein Edible Films and Coatings - Research Timeline

1992-1995

Research demonstrating whey proteins could form transparent, flexible films when cast and dried from aqueous solution was conducted. These whey protein films were subsequently shown to have excellent oxygen-, aroma- and oil-barrier properties, better than competitive protein or polysaccharide edible films and comparable to the best synthetic polymer films. When combined with high-melting-point milk fat fractions and other hydrophobic materials, the edible films produced possessed moisture barrier properties superior to other protein-lipid composite films. This formulation was patented in 1996.

 
1995-1999

Research established on a bench-scale that whey protein films could be formed as coatings on nuts, dried foods and fruits. These whey protein-coated foods were demonstrated to possess superior quality and shelf-life compared to uncoated foods. This research also led to improvement of the adhesion and integrity of the whey protein coatings on foods. This bench-scale demonstration began to attract the attention of the food industry, which needed to be convinced that such coating could be accomplished and that the coated foods have superior quality.

 
1999-2000

Pilot-scale equipment was assembled to begin studying processing parameters of importance to forming whey protein coatings on foods in a commercial setting.  This allowed pilot-scale coating of foods to show the effectiveness of whey protein coatings as oxygen barriers on peanuts and as glossy, tack-resistant coatings on chocolate.  This also allowed defining of process parameters unique to whey-protein-based coatings that had to be addressed to facilitate commercialization.  UCD began working closely with a food industry partner on gathering additional necessary data towards commercialization of whey-protein-based oxygen barrier coatings on peanuts and whey-protein-based glossy coatings on chocolate as a replacement of existing commercial shellac coatings.

 
2001-PRESENT

Applications research based on the whey protein film and coating technology platform has continued.  This has been made possible through the formation of a Whey Protein Film/Coating and Applications Lab funded by dairy farmers (through the California Dairy Research Foundation and Dairy Management, Inc.), the UC Davis Peter J. Shields Endowment, and food industry partners.  This collaboration between the dairy industry, academia and manufacturers is significant because it creates an environment where practical applications are created for an existing market.  The following application areas are being investigated:

• Improvement of gloss and reduction of gloss fade of water-based whey protein, glossy coatings for chocolate and other confections, as a replacement for ethanol-based shellac and corn zein coatings.  The confection industry wishes to phase out ethanol-based coatings, because of worker safety and environmental problems related to ethanol vapors.
   

• Achievement of 100% coverage and adhesion of whey protein, oxygen-barrier coatings on peanuts and other nuts.  The confection industry wishes to extend quality and shelf-life of nut-containing products by reducing the rate of oxidative rancidity of the products' nut components.
   

•  Development of antimicrobial whey protein coatings.  The shelf-life of many products, including cheese products, can be extended by maintaining a minimum level of antimicrobial compound at the surface of the product.  This research explores incorporation, diffusion and activity of antimicrobial compound, including lactoferrin, in whey protein coatings.
   

• Formation of whey protein films by the same extrusion processes used for conventional synthetic films.  Accomplishing this will allow rapid formation of extruded whey protein films that can be formed into pouches for milk powders and other dry food products.

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