Effects film constituents on properties sodium caseinate films

The selection of a suitable material composition for edible films and coatings is very important in respect to the specific requirements a food demands from its packaging and the intended field of application.
Researchers at the Fraunhofer Institute for Process Engineering and Packaging IVV in Germany studied the effects of the plasticizer type (sorbitol or glycerol) and lipid concentration on sodium caseinate (NaCas)-based films. The results showed that the type of plasticizer and the lipid concentration had significant effect on the technofunctional properties of NaCas-based films.
An article about the research is published in Progress in Organic Coatings.
Click here for the published article (1.2 MB).
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