Filaments made from milk protein
AssigneeBig Heart Pet, Inc.
InventorsIfendu A. Nnanna, Anand Lakshmikanth, Rajan K. Bista
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AssigneeBig Heart Pet, Inc.
InventorsIfendu A. Nnanna, Anand Lakshmikanth, Rajan K. Bista
Estimating the term…
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.
A composition for forming a flexible and high tensile strength filament, the composition comprising:
A flexible and high tensile strength filament having a diameter of from 80 microns to 2,000 microns and tensile strength of from 30 MPa to 80 MPa, the filament made by
A flexible and high tensile strength filament having a diameter of from 80 microns to 1,000 microns and tensile strength of from 30 MPa to 80 MPa, the filament made by
Dependencies are inferred from the claim text.