U.S. scientists say anyone who’s placed a breath strip on their tongue has sampled only the tip of the iceberg in the uses of new edible films.
The films — made from whey protein, cellulose gums, gelatins, or other compounds — are already in use in cough medicines, appetite suppressants, and vitamins. And they provide an easy way of administering medication to pets.
But experts see a host of new opportunities for the edible films, such as separating layers in pies so that the moist filling doesn’t make the crust soggy. Researchers in Spain put a film of aloe vera gel on fresh produce and found it prolonged the shelf life of the fruits and vegetables.
Some hamburger chains are exploring whether cheese and ketchup can be carried on film; as the film melts, the cheese and ketchup would remain.
The U.S. Department of Agriculture says the market for edible films has already experienced noteworthy growth, from less than $1 million in 1999 to more than $100 million last year.
The technology was detailed Wednesday, during the annual meeting in Orlando, Fla., of the Institute of Food Technologists.
