EDIBLE FILMS MADE FROM SODIUM CASEINATE, STARCHES, SUGARS OR GLYCEROL.1.

The physical properties of edible films, based on blends of sodium cas einate with starches of different origin (corn and wheat) plasticized with water, glycerol or sugars, were studied. An increase in water or sugar/glycerol content resulted in a considerable decrease in the modu lus of elasticity and in the tensile strength of films. The tensile st rength and the water vapor permeability decreased with an increase in sodium caseinate contents (> 10% w/w). The development of crystallinit y caused a reduction in as and water permeabilities. Semi-empirical mo dels for calculation of gas permeability and tensile strength and tens ile moduli were applied with limited success and the obtained values w ere compared to those experimentally determined. (C) 1997 Published by Elsevier Science Ltd.