Casein edible films from

Longares, A., Monahan, F.J., O Riordan, E.D., and O Sullivan, M. (2005). Physical properties of edible films made from mixtures of sodium caseinate and WPl. Int. Dairy J. 15, 1255-1260. 

There has been a resurgence of interest in recent years in the development of edible films for food (Debeaufort et al., 1998). Several studies have indicated the potential of milk proteins for use in edible films. For instance, caseinates easily form films from aqueous solutions because of their random-coil... 

Arvanitoyannis, i. and Biliaderis, C. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends. Food Chem., 62,... 

Arvanitoyannis, I., Psomiadou, E. and Nakayama A. (1996). Edible Films Made from Sodium Caseinate, Starches, Sugars or Glycerol. Part 1. Carbohydr. Polym., 31, 179-192. 

Casein is a natural polymer extracted from skim milk proteins. It represents a small but important percentage of all the natural polymers used for the manufacturing of water-based adhesives. The casein formulations are highly soluble in alkaline solutions and in water. Casein polymers (modified or not) are mainly used in the manufacture of adhesives and the packaging industry for breweries, wineries and refrigerated products. Casein is also a binder for paints and an additive for adhesives formulations. It can also be used as a plasticiser for concrete. Beyer Richard (2002) demonstrated die feasibility of preparing casein polymer to make edible films and for food products containing this polymer. 

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