Properties of edible sodium caseinate films and their application as food wrapping

Sodium caseinate solutions (2.5g protein/100g solution) containing glycerol (gly) at gly:protein ratios of 0, 0.08, 0.16, 0.24 or 0.32 w/w were dried over 48h at 50±5% RH and 23±2°C to form transparent flexible films of approximately 35μm thickness. Maximum load, tensile strength and elastic modulus...

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Veröffentlicht in:	Food science & technology 2005-09, Vol.38 (6), p.605-610
Hauptverfasser:	Schou, M., Longares, A., Montesinos-Herrero, C., Monahan, F.J., O’Riordan, D., O’Sullivan, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bread wrapping Casein films Edible films application Food industries Fundamental and applied biological sciences. Psychology General aspects Glycerol Handling, storage, packaging, transport
Online-Zugang:	Volltext
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