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American scientists use dairy products to make edible food packaging films

American scientists have recently developed a new method to produce an edible food water-resistant packaging film using by-products produced in the production of dairy products and biofuels

according to a recent report by Science Daily, this technology was developed by pegito Masula, the research director of the eastern dairy processing and product research group of the agricultural research service in Pennsylvania, and her colleagues. They found that mixing milk protein casein with water and glycerol (a by-product of biofuel production) can produce an edible food packaging film with strong water resistance

tomasula said that scientists use carbon dioxide as an environmentally friendly solvent. Carbon dioxide is incorporated into milk, reducing the pH value of milk, separating casein from milk, and making casein form a particulate matter of carbon dioxide casein. Carbon dioxide makes edible films more water-resistant and biodegradable, and the carbon dioxide used comes from the by-products produced in the fermentation of glucose to produce ethanol

by a2=w × (f1-fb)=0.2 × (1000 ⑵ 0) = 196 the produced food packaging film is smooth, transparent and completely edible. Like traditional food packaging, edible film can extend the shelf life of many foods, protect food from damage, prevent food from being exposed to moisture and oxygen, and improve the appearance. By using renewable resources instead of petrochemical products, scientists can produce more biological products, but they began to seek breakthroughs in automotive exterior decoration, degradable products, and reduce waste

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