Edible food packaging? It’s closer than you think

Image: American chemical society

Much of the plastic packaging we see inthe grocery store can be recycled, from egg containers, to milk jugs, to butter tubs. But what about that thin plastic film stretched aroundwedges of manchego in the cheese bin or the 16-ounce rib-eye in the chiller case?

It turns out that kind of plasticistougher to recycleand might even be adding harmful chemicalsto your food. Oh, and itsnot even good at doing whatits supposed to do:preventfood spoilage.

Luckily, researchersare investigating alternative forms of food packagingthe kind you can eat.

U.S. Department of Agriculture researchershave discovered thatamilk protein called casein can be used to develop an edible, biodegradable packaging film.The casein-based film is up to 500 times better than plastic at keeping oxygen away from food because proteins form a tighter network when they polymerize, the researchers found. Its also more effective than current edible packaging materials made from starch and protects food products that are sensitive to light.

Everything is in smaller and smaller packaging, which is great for grabbing for lunch, for school, but then it generates so much waste, said Laetitia Bonnaillie, a USDA researcher who co-led the casein packaging research. Edible packaging can be great for that.

To produce a more practical packaging material, the teamadded glycerol and citrus pectin to the casein film, which is made by spreading a mixture of water and commercially available casein powder. Glycerol made the protein film softer, and citruspectinadded more structure to the film, allowing it to resist humidity and high temperatures better. Bonnaillie said the additives used by researchers also distinguish their packaging, because pectin is good for us.

Flavorings, vitamins, and other additives can be used to make the packaging, and the food it surrounds, tastier and more nutritious.

These films will be more health-enhancing than starches, Bonnaillie said.

One of the potential applications could be as a dissolving packet ofdried coffee or soup. Instead of tearing the top offand pouring it out, you just drop the whole thing inhot water, and it dissolves, adding protein to boot. Another is as single-serve food wrappersthat use large amounts of plastic for such products ascheese sticks.

I use these a lot, and my thought every time is theres almost more plastic than cheese, Bonnaillie said.

Because the casein film dissolves in water, one of the main drawbacks to single-serve pouches is that they would need larger, nondissolving plastic or cardboard containersto keep them clean and dry. Bonnaillie said many packages already have an outer layer, however, so in a multi-layer system with secondary packaging, casein would still help the environment.

Casein in liquid form can serve as packaging and food.It canbe sprayed onto cereal flakes and bars. Many cereals currently maintain their crunch because of a sugar coating but could achieve the same goal without sugar using the milk protein.

Itcouldeven be used to line pizza boxes. Whilethe U.S. Food and Drug Administration bannedperfluorinated chemicals,which used to coat the cardboard surrounding your pepperoni,sausage, and extra cheese pie,a sprayed-on casein coating could serve asan alternative product to prevent grease and stains.

Unless companies try finding their own applications of the casein packaging, it will be many years before the USDA researchers can make it available, Bonnaillie said. She said they are at the very beginning of aprocess of finding applications for a product thathas the potential to be so much better than plastic.

This article originally published at Bloomberg here

Originally found athttp://mashable.com/

The post Edible food packaging? It’s closer than you think appeared first on Food Recipes Questions Information Answers.


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