Interpack 2011: „The whey to sustainable packaging“



ttz Bremerhaven


12. - 18.05.2011


Interpack 2011
Halle, ENB, Stand 08

ttz Bremerhaven tested different foodstuffs in the field of dairy, meat and convenience products for the validation of the WHEYLAYER-based packaging material. All these products require high oxygen and water vapor barrier properties of their packaging films.

The products were packed in WHEYLAYER-based film and reference material industrially used from food producers. From the meat sector sausages were selected which undergo a post packaging pasteurization process in order to test the WHEYLAYER for heating applications. Buttercheese was tested as a product from the dairy sector as it has a mild flavor and differences in taste due to packaging would be determined rapidly, here also an active antimicrobial layer containing lysozyme and EDTA was applied on the food contact surface of the WHEYLAYER. Fresh pasta tests covering the convenience food product sector are currently running at ttz.

Intensive sensory, microbial, chemical and physical analyses were performed frequently during storage in the different packaging solutions.

How to taste?
The sensory analysis at ttz Bremerhaven was performed applying a combination of triangle testing (DIN EN ISO 4120) and product profiling (DIN 10967) over storage time. The triangle test tells you qualitative weather there is a sensory difference between products stored in the WHEYLAYER packaging compared to the reference or original packaging options. The profiling can zoom into specific sensory attributes and qualify the differences observed. A group of persons with particular aptitude (panel, DIN 10961) were specifically trained for the characteristic sensory attributes of the test food product. They were ranging the intensity of characteristic attributes in appearance, taste, smell, mouth feel and texture on a 0 to 5 scale, whereas 0 refers to the absence of the attribute and 5 to the maximum occurrence. All analysis was performed in specific sensory cabinets with controlled temperature, humidity, pressure and light in order to minimize external influences on the sensory results.

Taking the buttercheese as an example the sensory profile from all packaging solutions were changing over time due to further ripening of the product having a creamier, softer and melting mouth feel. Moreover the WHEYLAYER (with and without antimicrobial coating) packed cheese tends to be less sour, salty and bitter then the one packed in the reference material.

In future the findings in specific sensory attributes will be correlated with the analysis of volatile aromatic compounds from gas chromatographic-mass spectrometry (GC-MS) analysis.

Microbial, chemical and physical changes
Peroxide and acidic values are indicators for rancidity, which could be higher in products packed with material having a poorer oxygen barrier. In all tested products peroxide or acidic values were similar. Poorer water vapor barrier of a packaging material could force the product to dry out but no differences in dry matter or free available water was observed during storage. Also the results from the microbiological analysis confirm the potential of the whey coating to replace synthetic polymers.


Wheylayer-Newsletter-2Ed_300_a4Further information on this project:

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