Recently, American scientists have produced an edible water resistant packaging film from dairy products and by-products produced in the process of biofuel production.

The technology is developed by the agricultural research service in Pennsylvania, USA, according to the daily science website. They found that milk protein casein was mixed with water and glycerol, a by-product of the biofuel production process, to produce a water resistant edible food packaging film.

Scientists say that scientists use carbon dioxide as an environment-friendly solvent, and carbon dioxide is incorporated into milk, reducing the pH value of milk, separating casein from milk, making casein a particulate matter of carbon dioxide - casein. Carbon dioxide makes edible film more water resistant and biodegradable, and the use of carbon dioxide comes from the by-products produced by the glucose fermentation process that makes ethanol.

The resulting food packaging film is smooth, transparent and completely edible. Like traditional food packaging, edible film can prolong the shelf life of many foods, protect food from damage, prevent food from being exposed to moisture and oxygen, and improve the appearance. By using renewable resources instead of petrochemical products, scientists can produce more biodegradable products and reduce waste.