Peyniraltı suyu tozunun yenilebilir film Üretiminde Kullanımı

Abstract

Due to the change in living standards, consumption habits have also changed and people have turned to consume more packaged foods. In general, packaging waste constitutes 20% total wastes. Food industry ranks second in industrial waste quantities. Thus, various studies are carried out on the production of edible packaging in order to reduce the amount of packaging waste in the food industry. With the help of edible film coating method, the amount of environmental waste may be decreased due to the thinner plastic material in the outer surface of the food. In addition, edible film coating gives the food extra functional properties. The carbohydrate, protein and fat-based compounds used in the production of edible film are effective on the properties of film and the quality of the final product. Whey is one of the products of cheese production technology. According to the Turkish Food Codex, the powder product which is obtained by removing the water from the whey and the moisture content of the final product is not more than 5% by weight is called whey powder. Whey containing micro and macro proteins which contains about 20% of milk proteins, enhances importance of nutrient value of this product. Today, whey powder is used in food industry as a food additive. Whey protein powder in the food industry could be in different forms according to the amount of protein such as Whey protein powder, whey protein concentrate and whey protein isolate are in the forms such as. In this study, the properties of edible films that contains whey powder which has a high nutritional value recent studies have been compiled.