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The technology was jointly developed by Peggy Tomasula, head of the Dairy Processing and Research Group at the Eastern Regional Research Center of the US Bureau of Agricultural Research, and her colleagues. They found that mixing milk with the water and glycerin produced during biofuel production can produce a waterproof, edible film.
This film is shiny, transparent and completely harmless and edible. Like traditional food packaging, these edible films extend the shelf life of foods, protect foods from exposure to moisture and oxygen, and improve their appearance.
In one part of the manufacturing process, carbon dioxide is incorporated into milk, which lowers the pH of the milk and makes casein form a carbon dioxide-casein particulate matter. The researchers found that the smaller the volume of carbon dioxide-casein particles, the better the film's resistance to moisture erosion and the more glossy the film.
They also found that adding a layer of carbon dioxide-casein to the low density polyethylene film can enhance the film's ability to resist oxygen infiltration.
Waterproof edible packaging film available
Scientists at the U.S. Bureau of Agricultural Research have invented a new method that produces films that can be degraded and used for food protection.