Filaments made from milk protein

Abstract

Edible casein-based flexible filaments with high tensile strength are disclosed. Filaments are formed by extruding compositions comprising about 30 to 60 wt. % milk proteins and about 40 to 65 wt. % of plasticizer. Casein sources include milk protein concentrate (MPC), calcium caseinate (CaC), or sodium caseinate (NaC). Plasticizers include water, glycerol, lactose and mixtures thereof. Ingredients to improve material properties may be used to form flexible filaments with higher tensile strength. Ingredients include gelatin or soy protein isolates (about 0.75-5 wt. %), xanthan gum (about 0.1-0.35 wt. %), and cellulose (about 0.5-4.95 wt. %). Filaments may be crosslinked by multivalent ions such as calcium to form networks to strengthen the filaments. Filaments of high tensile strength are provided with diameters ranging from about 80 to 2,000 microns. Filaments can be used as single filaments, strands of multiple filaments, or combinations of threads or braids, or shaped into configurations such as weaves, sheets, tubes, and rods.