Whey as Films

During transportation and storage, foods are exposed to a host of conditions that can cause changes in quality and safety. Food product developers continually seek cost-effective solutions to maintain the quality of their products. Edible films and coatings made from whey are important for extending shelf life, improving food quality, and controlling transportation of moisture, oxygen, aroma, oil and flavor compounds.

Benefits of whey proteins in extruded cereal products, for instance, include improved water binding capacity and emulsification, decreased expansion ratios, reduced water absorption index (longer bow-life) and increased crispness.

Another recent discovery protects consumers from harmful bacteria that may be found in meat. A small amount of lactoferrin from cow’s milk is applied to meat during processing. Studies showed the applied lactoferrin to be effective against more than 30 different kinds of harmful bacteria, including E.coli, Salmonella, and Campylobacter.

http://www.ediblefilms.org