1. In the new century, China Food Industry, the first major innovation initiative: since January 1, 2000,
introduced a "biodegradable" food Package Material, and gradually ban the use of non-degradable
materials to control disturbing "white pollution", for the next "edible packaging" lay the foundation
for the development of edible packaging is the world's food industry's main trends in the
development of new technology, it has been involved a wide range of applications such as sausage,
fruit wax, sugar, rice paper, clothing and ice coated tablets, etc..
As edible packaging versatile, environmentally sound, are easy for human consumption, so the food
industry in recent years competing developed countries, new products, new technologies are
emerging, foreign edible packaging show the following dynamic.
Dynamic one: the latest research topics
Eight universities in the United States at least set up a Department of edible food packaging
research topic. University of Minnesota Department of Food Science and Nutrition has a
development team, specializing in different components with fresh edible food films. Clemens
University of Agriculture and Biological Engineering Department will carry out a wide range of
membrane protein edible film materials research. University of Wisconsin research team led by Fei
Nima, the use of polysaccharides, and fat developed moisten as much as double the edible film of
polyethylene film, and use it for a "simulation of food" to achieve superior results.
French research team led by Ge Bote also carried out extensive studies of edible films. , Japan,
Germany, the same is also carried out extensive research in this field. Particularly noteworthy is the
United States and Japan in this field has accumulated a large number of patented technologies.
Dynamic 2: Multi-edible film Edible packaging is one of the emerging field of development of multi-
edible packaging films, primarily by natural water-soluble polymer membranes, or used along with
hydrophobic emulsifier as the membrane material and liquid, with addition of various preservatives,
even with addition of enzymes and other bioactive materials, dipping the agricultural or food
surface, dried to form a layer of almost invisible film, the layer film is moisture resistance, gas
barrier, pest, anti-corrosion, antioxidant, anti-browning , disease resistance of different nature, and
edible.
, For example, thin-skinned fruits, large leafy vegetables and cauliflower in plastic wrap often sent
along with the entrance of fruits and vegetables, and requested not to be found. Cakes, candy and
some livestock products within the package within the package also can be dissolved in mouth,
delicious transparent and have adequate moisture resistance, only the function of oxygen and anti-
corrosion and other more practical and high-end.
Dynamic 3: biodegradable synthetic casings are also developing artificial casing of one of the areas
The one hand, the artificial synthetic casings, such as nylon casing, polychlorinated Asia, such as
vinyl casings have been widely practical application. Their strength, resistant to cooking, flexible in
use before the unnecessary flooding; the other hand, synthetic materials, artificial casings are not
edible, thus artificial edible casings provide a good opportunity for development.
Have invented the edible artificial casings and collagen casings fibrin. It is divided into two types,
named Naturin and Devro, they are made with Kraft pulp degeneration of collagen protein group,
and then made pressure extrusion. However, "Na-turin" in the denaturation temperature and the
stability of sub-natural casings, and "Devro" the contraction of it is too high, so have to improve.
Use of calcium alginate film making artificial casings have been many attempts, but failed to
produce a casing for use on the market, mainly because of its lack of shrinkage, coupled with weak
when it is too wet, too dry Also easy to brittle fracture. Therefore, it needs to overcome its
weaknesses to find the composite material to process improvement. Although the inedible cellulose
sausage casings, but that is made from natural plant materials, biodegradable artificial casings. It is
particularly tough, high strength and resistance to moisture changes extend the advantages of the
use of sausages in Frankfurt.

2. Though the edible packaging industry is still in the
experimental phase, it's being used already in a few ways. Some foods are
delivered to grocery stores already in their own edible waxes and coatings. Fruits
and vegetables are often sprayed with wax to prevent the loss of moisture. Many
types of candies have an edible confectioners glaze to protect them.
Function
F The purpose of edible wraps is to protect the product from
oxygen, oils and moisture. Traditional bags and boxes will still be needed for
sanitary reasons, but there won't need to be as much packaging as in prior years,
which can cut back on costs and waste. Some edible films can also enhance the
flavor of food products as well as protect them.
Identification
I Edible packaging is a film or coating that adheres to the
product, or can be an actual container made from various materials. At Oregon
State University's department of Food Science and Technology, scientists have
come up with an edible wrap comprised of crab and shrimp shells, protein from
egg whites and lysozyme. Pea starch mixed with beeswax has also been
experimented with. There are new recipes being explored and patented currently
that use dairy products and fruits.
Benefits

3. In addition to being environmentally friendly, many of
these new edible packages can also be a good source of vitamins. Edible
packaging can also contribute to extending shelf life of certain products, such as
apples that have a tendency to turn brown once cut into slices and exposed to
air.
Potential
P Still in the developmental stages, edible packaging is
expected to be the way of the future. Consumers are driving the demand for
more environmentally friendly and biodegradable options to the traditional paper
and plastic currently being used. However, due to the cost of research, it may be
awhile before these eco-friendly wrappers will be seen in stores.
Read more: About Edible Packaging | eHow.com
http://www.ehow.com/about_4727637_edible-packaging.html#ixzz1A4APURDY
Edible packaging from dairy
ingredient
06-Aug-2002
Related topics: Science & Nutrition
A scientist at the US Agricultural Research Service (ARS) has received a patent for her method
to turn a milk protein into water-resistant films that could be used to coat or package foods.
The method removes the protein casein from milk by using carbon dioxide under high
pressure. Casein, which solidifies when milk is acidified, is the chief ingredient in cheese. It is
also used as a food supplement and as an ingredient in nonfood products including adhesives,
finishing materials for paper and textiles, and paints.
According to ARS , until now it has been difficult to obtain films, fibres and moulded materials
with acceptable mechanical properties from casein because moisture can dissolve casein.
The new extraction method takes advantage of casein's natural structure to form water-
resisting films or coatings, according to Peggy Tomasula, the method's inventor. Tomasula is a
chemical engineer at the ARS Eastern Regional Research Center in Pennsylvania.

4. Films act as stand-alone sheets, while coatings are thinner and adhere directly to the product.
Both can act as a barrier to outside substances while protecting a product from damage or
contamination. The new material remains intact when exposed to water, unlike water-soluble,
protein-based films patented in the past.
The film can lock in moisture, according to Tomasula. Edible coatings might be used to coat
dairy food products such as cheese, or could be used as part of a laminate in packaging for
cottage cheese or yoghurt.
Flavourings, vitamins or minerals could be added to the coating to enhance the flavour and
reinforce nutrition. The method could also be used to develop biodegradable packaging
materials from casein. Casein may also be combined with plasticisers to soften and improve
the flexibility of casein-containing, non-food materials.