| abstract |
This invention provides water-insoluble caseinate-whey covering agents. Methods are provided for forming a range of coatings and films, wherein the proportion of caseinate-to-whey is chosen to optimize the desired characteristics of the covering agent, and optionally, the addition of other compounds. The covering agents of the invention, which can be edible, will find utility in the food industry, as a means of improving the shelf life of various fruits and vegetables, eliminating bacterial contamination in meats, and in reducing the amount of packaging materials required. |