Edible packaging materials

With the development of science and technology and improvement of living standards, and people are increasingly focusing on environmental protection, replacing traditional plastic packaging with edible packaging has become a major hot technology in the current packaging industry. China used wax to encapsulate fruit several years ago (Ming Dynasty). Due to the fact that edible packaging technology has solved the problem of preservation and environmental protection, the countries around the world are currently competing to invest funds and intensify research in this area. .

First, collagen film

Natick Institute of the United States in order to solve the problem of pollution caused by the food packaging plastic ribbons of the sea, developed the use of animal protein collagen made of edible films to package meat foods. The characteristics are: high strength, water resistance and water vapor barrier properties are good, solubilized when the collagen film is thawed, harmless to the human body and edible. This film has been used in cocoa, coffee and other packaging, has been applied in the United States Navy.

Second, milk protein film

The successful development of milk protein film in California USA can reduce packaging materials, reduce the amount of antioxidants and preservatives used in foods, and extend shelf life. It can also be used as an oxygen-proof and moisture-proof coating film.

Third, the grain as a matrix film

1. The University of South Carolina, Cremonson University, developed a film made of corn, soybeans, and wheat as raw materials for poultry consumption. For example, a paper-like film made of corn protein is used in sausage packaging, and after use, the film is used. Waste can be used as livestock feed or fertilizers; various types of proteins are also used as raw materials to prepare edible coatings for fresh preservation of fruits and vegetables, prevent dryness of fresh fruits and vegetables, extend shelf life, and increase nutritional value.

2. The United States uses wheat to make edible packaging films. U.S. Polymer Films uses wheat as a raw material to make an edible packaging film. This kind of edible packaging film called "meal film" looks like a plastic film and is suitable for packaging foods using standard packaging equipment and heat sealing equipment. This "meat" can be pigmented, flavored and seasoned. Contact with a moist substance does not dissolve at room temperature, but it is dissolved in hot water for 20 seconds and disappears quickly during cooking. In the manufacture of baked ready-to-eat foods, it will be easy to stick to each other in the form of "meal film" packaging, not sticky to each other, placed in the oven heating, "wheat film" will be dissolved in high temperatures, the finished product without any wet Sticky traces.

This "film" has many uses other than packaged foods, such as packaging medicines. Because after the entrance, the "membrane" encounters saliva and gastric juice and dissolves quickly, making it easy to enter the stomach and blood. "Melium film" can also be used as a soluble substance for surgery and wound healing. In addition, the use of "meal film" can be used for toilet deodorant soluble petrochemical packaging material PVA and kitchen, bathroom fungicide packaging. Its use is extensive.

Fourth, cellulose film

In Indiana, USA, fiber membranes made of chitin have been developed. They have good water solubility and are suitable for forming/filling/sealing machines and vacuum packaging.

Fifth, soy egg protein edible packaging film

This packaging film was successfully developed by a research team led by Frederick F. Bowen of the Southern Regional Research Center for Agricultural Research. It has many advantages, such as the ability to maintain moisture, but also to prevent the entry of oxygen, but also ensure the original taste of fat foods. After eating, it has high nutritional value and is easy to handle. It fully meets the requirements of environmental protection. The trial has worked well.

Sixth, chitosan edible packaging film

The U.S. Department of Agriculture’s research focuses on the development of edible packaging films for fruits and vegetables. It is a homogeneous edible film of shellfish extract called chitosan combined with lauric acid for peeling or The fresh-keeping of sliced ​​fruits and vegetables has a film thickness of 0.1-0.3mm, which can not only achieve the purpose of preservation but also not be perceived by consumers.

Seven, protein, fatty acid, starch composite type

This packaging film was developed by the University of Wisconsin. Its main features are: According to different needs, different ratios of protein, fatty acids and starch can be combined to produce edible films of different physical properties. The larger the fatty acid molecules of the packaging film, the better the resistance to moisture loss by retarding the resistance.

Eight, water-resistant protein film

This packaging film was successfully developed by the Food Research Institute of Japan's Ministry of Agriculture, Forestry and Fisheries. It is suitable for covering expanded starch foods. The film is a new type of packaging material that can replace Styrofoam, and its strength is comparable to that of a synthetic food packaging film. Because its main ingredient is corn, it has biodegradability and will not pollute the environment.

9. Edible wrapper using bean dregs as raw material

This edible wrapping paper was recently developed by a Japanese food company. It is best suited for the packaging of instant noodles seasonings. It is characterized by melting it with a hot water bubble, without tearing the package, not only convenient, but also has a certain nutritional value.