This technology features an edible sweet potato starch film and a meat product casing made from it. The film is created through dual modification: esterifying sweet potato starch with octenyl succinic anhydride (OSA), followed by moisture-controlled high-temperature heat treatment. The modified starch is then mixed with glycerol, pectin, and calcium, and gelatinized to form the film.
Edible food packaging films are typically made from materials like gelatin, collagen, or wheat gluten. However, gelatin films often have an unpleasant texture, poor barrier properties, and lack antioxidant or antimicrobial functions. While sweet potatoes are starch-rich, significant amounts are discarded annually. Furthermore, because sweet potato starch does not dissolve in water at room temperature, it has been difficult to process into edible films, and there has been little research on using it as a primary ingredient.
This technology significantly enhances the oxygen-barrier properties of the film by applying a two-step process: primary chemical modification with OSA, followed by secondary physical modification through heat treatment at 100–120°C with a moisture content of 20–30%, and finally gelatinization while stirring at 85–95°C. When used as a casing, this film inhibits lipid oxidation in the meat inside, improving shelf life. It can be applied as an edible coating for ham, sausage, and bacon, as a casing for blood sausage (sundae) to replace pig intestines, or as an edible coating for food and pharmaceuticals. This allows for the use of discarded sweet potatoes while extending the shelf life of meat products by delaying rancidity.
This invention was developed with support from the Rural Development Administration’s project for the mass production and utilization of beneficial sweet potato components.
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