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Nanoemulsions of Soy Protein-based Edible Films
University of Massachusetts, Lowell
posted on 01/14/2009
The food industry is making an effort to increase the “green factor” of their packaging, as consumer interest in health and wellness pertains both to the health value of the food as well as the environmental responsibility of the packaging. This invention involves a nanoemulsioned formulation of proteins, polysaccharides and lipids which can be sprayed to onto food to serve as an edible preservative packaging film. The rate of deterioration of food increases with increased oxygen and moisture diffusion of the packaging. The food processing and packaging sector is a major contributor to industrial waste, estimated by the EPA to be second only to the construction industry in waste generation, and this invention promises to reduce food packaging waste whilst promoting freshness.
File Number: UML 07-02
Web site: http://www.uml.edu/cvip
Other Information:
Investigator(s)
Robert Nicolosi
Contact
Susu Wong, susu_wong@uml.edu
This innovation currently is not available for online licensing. Please contact Abi Barrow at University of Massachusetts, Lowell for more information.
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