The Fraunhofer Institute for Process Engineering and Packaging IVV has revealed an economic process for producing multifunctional films used for packaging of various products ranging from shrink-wrapped meat loaf to pre-packed Camembert, on a large scale, using whey.
To protect packaged food protects from moisture, contamination and oxygen, it is vital to cover the food product in transparent multilayer films. Companies use petrochemical based polymers like ethylene alcohol polymers, which are expensive, to minimize the oxygen penetrating the package. Official estimates from the German Society for Packaging Market Research concludes that by 2014, over 640 km2 of the material will be used in Germany, enough to cover Lake Constance completely.
The EU researchers have been addressing the issue by working on a whey protein to substitute the petrochemical based polymers. Studies conducted by the EU researchers suggested that the whey’s natural ingredient helps in extending the shelf life of the food products. Moreover, the whey protein is also biodegradable.
The researchers at the Freising laboratory project that the whey protein is a suitable alternative to the polymer packaging. The barrier layer from whey was obtained by purifying sweet and sour whey and thereby producing whey protein isolates of high purity. After film-forming properties were obtained in the proteins they were mixed with varying concentration of bio-based additives and softeners. From research to mass producing the packaging material, the complete process resulted in multilayer structures that can be used in the production of transparent, flexible materials that can be used for packaging of food products.