Background:
Soybean is a good source of protein and fat that can be utilized for edible film preparation. At present, soy protein isolate (SPI) and soluble soybean polysaccharides (SPSS) are the major soybean-based edible film sources. The soybean aqueous extract (SAE) based edible film is not explored, and it is relatively economical compared to other edible film-formulating materials. The development of edible film from SAE can considerably enhance the value-addition scope of soybean.:
Technology Details:
Soybean aqueous extract (SAE), also known as soymilk-based composite edible film developed has proved as a successful source for soybean-based edible film. Here the SAE does not require any special extraction process that is involved in other soybean-based edible film sources such as soy protein isolate and soybean soluble polysaccharides. The study has also proved its usefulness in food packaging applications such as ready-to-cook noodles masala pouches and slice separators in cheese packaging.