Development trend of the hottest edible packaging

The development trend of edible packaging

edible packaging materials are formed by combining, heating, pressurizing, coating, extrusion and other methods. The basic materials used in edible packaging materials for different goods are different, but they are all defined by a certain main raw material or component. Therefore, according to the characteristics of the main raw materials used, edible packaging materials can be divided into five categories

starch: starch edible packaging materials are made from starch as the main raw material. During production, starch molding agent and adhesive are prepared in a certain proportion, then fully stirred, and then processed into packaging film or packaging container with certain rigidity by hot pressing. The starch used includes corn, sweet potato, potato, konjak and wheat. The adhesives added are mostly natural non-toxic vegetable glue or animal glue, such as gelatin, agar, natural resin glue, etc

proteins: proteins this chip set signal amplification edible packaging material is based on protein, using the colloidal properties of protein and adding other additives to change the hydrophilicity of colloid. It mostly exists in the form of packaging film. According to different substrates, it can be divided into collagen film, milk 138 concrete structure reinforcement adhesive based protein film and grain protein film

polysaccharides: polysaccharide edible packaging materials are mainly made by using the gel effect of polysaccharide food and taking polysaccharide food raw materials as the base material. Cellulose films can be made from methyl cellulose, hydroxypropyl methyl cellulose and pectin; Chitosan film can be made from aquatic shellfish extract and chitosan as base materials; The high molecular compound pullulan produced by the fermentation of sweet potato, potato, cassava, grain and other agricultural products can be made into pullulan film; Hydrolyzed starch film can be made by using cereal starch paste and water

fat: fat edible packaging materials are packaging materials made from the compactness of adipose tissue fibers in food. According to different fat sources, three kinds of fat packaging materials can be made: vegetable oil type film, animal fat type film and wax type film. Fats in vegetable oil type films can be extracted from cinnamic acid, linolenic acid, palm oil, sunflower oil, coconut oil, safflower oil, rapeseed oil and other vegetable oils with good expansibility; Fat in animal fat film can be extracted from anhydrous milk fat, lard and other materials; The fat in waxy films can be extracted from beeswax, small turbid resin wax, carnauba and other materials

composite: composite edible packaging materials are packaging materials made of a variety of substrate combinations and different processing technologies. Its substrates include the substrates used in the above four types, such as starch, protein, polysaccharide, fat materials and their necessary additives

edible packaging is the main trend of the development of new technologies in the world food industry. It has involved a wide range of application fields, such as casing, fruit wax, sugar coating, glutinous rice paper, ice coating and tablet coating. In recent years, the food industry in developed countries has competed in the research and development of new products and technologies, and edible packaging abroad has shown the following trends because of its diverse functions, environmentally friendly, convenient materials and edible products

Japan is the first country to research and develop vegetable paper. At present, Japan has achieved large-scale production of vegetable paper, and its processing technology and equipment have entered the fourth generation, with a maximum daily output of 30000 pieces per production line; The Sakai Institute of physics and chemistry in Japan has successfully extracted protein from soybean dregs to make pure food fiber, and then processed into edible packaging paper. Others include fruit paper, seaweed paper, etc

the research team of the Department of food science and nutrition of the University of Minnesota specializes in edible food preservative films containing different components. The Department of agriculture and bioengineering of Clemens university has carried out extensive research on edible films made of protein membrane materials. The University of Wisconsin research team led by finima used polysaccharides and fats to develop a double-layer edible film of moisture resistant polyethylene film, and used it in a "simulated food" to achieve superior results

the French research team led by Gerbert also carried out extensive research on edible films. Japan and Germany have also carried out extensive research in this field. It is particularly worth mentioning that the United States and Japan have accumulated a large number of patented technologies in this field

one of the emerging fields of edible packaging is the development of multi-functional edible packaging film, which mainly uses natural water-soluble polymer film materials, or both hydrophobic substances and emulsifiers as film liquid, adds various preservatives, or even biological active substances such as enzyme preparations, and is dipped on the surface of agricultural products or food. After drying, it forms an almost invisible film, which has the advantages of temperature resistance, gas resistance, insect prevention, corrosion prevention, oxidation resistance Browning resistance, disease resistance and other different properties, and edible

as a carrier, multi-purpose edible packaging film has a very broad prospect in food. For example, refined white rice can be soaked in edible membrane solution rich in vitamin B1 to strengthen its nutrition. Use the additives with various functions mentioned, such as the edible film containing sorbic acid, which can reach US $2.39 billion worldwide by 2022, to prevent the surface corrosion of meat products and cheese. In this way, the local preservative content is high, but the overall preservative content is very low, which greatly improves the efficiency of preservatives and reduces the amount of additives, thereby reducing their negative effects on consumers

due to the inherent properties of edible packaging materials and various limitations compared with synthetic polymer materials, it is far from replacing the position of synthetic polymer in food packaging materials at present. At the same time, the further development and research of edible packaging and natural decomposable materials cannot be separated from the development of science and technology

source: Farmers