Sodium caseinate films

K. Kozco, A.D. Nikolov, D.T. Wasan, R.P Borwankar, and A. Gonsalves Layering of Sodium Caseinate Submicelles in Thin Liquid Films-A New Stability Mechanism... 

Figure 7. Photomicrographs on the various drainage stages of a foam film containing 2 wt% sodium caseinate, at 40 °C. Film diameter 0.35 mm.

Sodium caseinates films tested as wrapping on bread preservation of bread texture for 6 hours compared to control (Schou et al. 2005)... 

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. 

Film formers are used to coat food by providing it with a protective layer and so making it more attractive in appearance or increasing its palatability. Film formers may not impart flavor or mouth feel of their own to the food. Examples are starches to coat proteins to prevent Maillard reactions, mineral oils to seal pores of eggs, and sodium caseinate to encapsulate fat in whiteners. 

Ratino, J.M.R. and Carrera, C. Shear characteristics, miscibility, and topography of sodium caseinate-monoglyceride mixed films at the air-water interface. Biomacromolecules, 5, 2065, 2004b. 

Effect of Nutraceuticals on Physico-Chemical Properties of Sodium Caseinate Films Plasticized with Glycerol... 

The milk proteins as edible and/or biodegradable films could be interesting because of fheir favorable functional properties as well as their food nutritional value. Sodium caseinate (SC) has the capability to carry nutraceuticals (Gontard et al., 1992 McHugh et al., 1993). 

Water vapor permeability (WVP) of sodium caseinate films with nutraceutical substances. Film thickness was controlled in a range of 70 to 90 /rm for all films tested. 

Effect puncture strength in sodium caseinate films. The puncture strength was calculated considering the thickness. 

Tg values of sodium caseinate films incorporated with mineral and vitamin C. 

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

McHugh et al.22 worked with sodium caseinate films and observed that WVP increase from 0.25 to 1.50 g mm/kPa h m2 with film thickness varying from 0.01 to 0.10mm. However, Park et al.18 working with methylcellulose and hydroxy-propyl cellulose films observed that WVP was relatively constant for thickness in the range 0.023 to 0.140 mm. 

Monolayer techniques were used to characterize the interfacial properties of the resultant Fractions. Fraction I contained highly cohesive complexes that did not unfold at the interface and had an average diameter of 9.1 nm. These particles are thought to represent submicelles, previously identified in micelle formation. Fraction II showed interfacial properties that are characteristic of spread casein monomers, and contained mainly a -casein. The results are discussed in relation to casein interactions and micellar formation. Mixed monolayers of sodium caseinate/glyceride monostearate (NaCas/GMS) were also examined at different composition ratios. The results show that for low surface pressures (0-20 mNm ), there is a condensation ascribable to hydrophobic interactions in the mixed film. At high surface pressures, the hydrophobic interaction is modified and the protein is expelled from the monolayer into the subphase. These results are discussed in relation to emulsion stability. 

Fabra, M.J., Hambleton, A., Talens, R, Debeaufort, R, Chiralt, A., Voilley, A. 2008. Aroma barrier properties of sodium caseinate-based edible films. Biomacromolecules, 9(5) 9, 1406-1410. 

Nanoliposomes compared to liposomes provide more surface area and have the potential to increase solubility, enhance bioavailability, and improve controlled release. The principal constituents of nanoliposomes are phospholipids for example, soya, rapeseed, and marine lecithin used by Zhang et al. (2012b). Jimenez et al. (2014) incorporated antimicrobial volatile compounds (orange EO and limonene) into soy and rapeseed nanoliposomes. These were then added to starch sodium caseinate film, forming dispersions. The antimicrobial activity of these films was not observed probably due to the encapsulation, which made difficult their release from the matrix (Jimenez et al., 2014). 

Fabra, M.J., Talens, P., Chiralt, A. Water sorption isotherms and phase transitions of sodium caseinate—lipid films as affected by lipid interactions. Food Hydrocolloids 24, 384-391 (2010)... 

Khwaldia, K., Banon, S., Perez, C., Desobiy, S. Properties of sodium caseinate film-forming dispersions and films. J. Dairy Sci. 87, 2011-2016 (2004)... 

Audic, J.L., Chaufer, B. Influence of plasticizers and cross linking on the properties of biodegradable films made from sodium caseinate. Etir. Polymer J. 41, 1934-1942 (2005)... 

---