New Edible Film Coatings

Technology Description:

This technology is for making new edible films using casein (a milk protein). Other commercial films made from calcium caseinate, sodium caseinate, or whey deteriorate when moisture levels are increased. These new edible films are less permeable to water vapor and can withstand increased moisture levels. These films can be used as coatings for dairy and other food products to slow or prevent moisture loss.

This technology is applicable to the food processing industry.  Companies engaged in food treatments and preservation would benefit from this technology.

Reference:

Please refer to Patent Number 6,379,726, "Edible, Water-Solubility Resistant Casein Masses," which issued April 30, 2002.

Inventor:

Peggy A. Tomasula
Dairy Products Research
Wyndmoor, PA 19038
(215) 233-6648 / Fax: (215) 233-6795
ptomasula@arserrc.gov