Polylactide (PLA) is viewed as a potential material to replace synthetic plastics (e.g., poly(ethylene terephthalate) (PET)) in food packaging, and there have been a number of developments in this direction. However, for PLA to be competitive in more demanding uses such as the packaging of oxygen-sensitive foods, the oxygen permeability coefficient (OP) needs to be reduced by a factor of ∼10. To achieve this, a layer-by-layer (Lbl) approach was used to assemble alternating layers of montmorillonite clay and chitosan on extruded PLA film surfaces. When 70 bilayers were applied, the OP was reduced by 99 and 96%, respectively, at 20 and 50% RH. These are, to our knowledge, the best improvements in oxygen barrier properties ever reported for a PLA/clay-based film. The process of assembling such multilayer structures was characterized using a quartz crystal microbalance with dissipation monitoring. Transmission electron microscopy revealed a well-ordered laminar structure in the deposited multilayer coatings, and light transmittance results demonstrated the high optical clarity of the coated PLA films.

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Butter and other milk fat-based products are valuable products for the dairy industry due to their unique taste, their textural characteristics, and nutritional value. However, an increased consumer demand for low-fat-based products increases the need for an increased essential understanding of the effective factors governing the structure of milk fat-based products. Today, 2 manufacturing techniques are available: the churning method and the emulsification method. The first is typically used for production of butter with a globular structure, which has become increasingly popular to obtain low-fat-based products, typically without presence of milk fat globules. The microstructure of milk fatbased products is strongly related to their structural rheology, hence applications. Structural behavior is not determined by one single parameter, but by the interactions between many. This complexity is reviewed here. Parameters such as thermal treatment of cream prior to butter making, water content, and chemical composition influence not only crystal polymorphism, but also the number and sizes of fat crystals. The number of crystal-crystal interactions formed within the products is related to product hardness. During storage, however, postcrystallization increases the solid fat content and strengthens the fat crystal network. The fat crystal network is strengthened by the formation of more and stronger crystal-crystal interactions due to mechanically interlinking of fat crystals, which occurs during crystal growth. Postcrystallization is directly linked to chemical composition. The initially observed microstructural difference causing different rheological behavior will disappear during storage due to postcrystallization and formation of more crystal-crystal interactions.

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