Milk proteins (caseins and whey proteins) exhibit unique polymeric properties that make them an attractive alternate for synthetic packaging. Proteins are preferred over other biopolymers for edible film formation because they possess excellent film-forming properties. Edible films and coatings from milk proteins control the transfer of moisture, oxygen, aroma, oil, and flavor compounds in the food system. In addition, they provide nutritional value, act as emulsifiers and are quite soluble in water and hence readily form edible films from aqueous solutions. These films have the capacity to hold many active ingredients such as antioxidants, antimicrobial agents, colorants, as well as essential nutrients to enhance the nutritional value of foods. Milk proteins based films and coatings have found applications in packaging of fruits, vegetables, nuts, frozen foods and cheese. Casein based films are used in packaging of aromatic dry powder, such as tea, coffee and spices.
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