Edible packaging - wonderful

Edible packaging is a very promising green packaging. Edible packaging refers to wrapping foods, medicines, etc. with edible packaging materials through a specific packaging process to achieve the intended protection purpose, and can be eaten along with these foods and medicines. It is harmless and even beneficial to the human body. A package of environmental waste. Edible packaging comes in two forms: edible films and edible coatings. Edible films are packaged after processed foods, and edible coatings are formed by direct drying of foods on foods. The dual role of edible films or coatings as a component of food and packaging has many advantages, but some conditions must be met.

This kind of material must be tasted, easily dissolved, and dispersed in water or oil when dispersed or processed in the mouth. They can be used to cover food or to separate different components in foods. Therefore, higher technical requirements are required in both packaging materials and applications. Therefore, this issue will focus on the application of edible packaging materials and research and development of new products, hoping to have a certain reference value.
Analysis of the Application of Edible Packages Characteristics and Research of Edible Packaging and Packaging Materials Application of Edible Packaging R&D and Application of Edible Packaging Products (I) (Part 2)
Edible Printing Technology of Food Packaging

Application of edible packaging film

Edible packaging film. For decades, the familiar glutinous rice paper used for candy packaging and corn baking and packaging cups for packaging ice cream are typical edible packaging. The more mature of synthetic edible packaging films was industrialized production in the 1970s. Pullulan resin, which is an odorless, odorless, non-crystalline, amorphous white powder is a non-ionic, non-reducing, stable polysaccharide, because it is a polyglucose composed of α-glucoside and is therefore in water. Easy to dissolve, can be used as a viscous, neutral, non-colloidal aqueous solution of 5% -10% of non-colloidal water, dried or hot pressed can be made of a film thickness of 0.01mm, this film is transparent, colorless, Odorless, non-toxic, tough, high oil resistance edible instrument packaging. Its gloss, strength, and folding resistance are all better than films made from high-chain starch. Edible plastic wrap. As early as the 12th and 13th centuries, China had already used wax to coat orange lemon to delay their dehydration weight loss. Extend the shelf life of fruits and vegetables.

Edible plastic wraps, which are commonly used nowadays, have been developed into multi-component edible films made of a variety of biological macromolecules (proteins and polysaccharides) and lipids, which have a variety of functional properties. This kind of composite membrane is mainly a stable emulsion formed by the interaction of different molecules and then dried. The porous, transparent or semi-transparent three-dimensional network structure film formed by volatilizing the solvent. The porous network structure provides the film with significant water repellency and a certain selectable air permeability. Therefore, in the food industry, especially in the preservation of fruits and vegetables ,have a broad vision of application.
Classification of Edible Packaging Films Edible Coating Films
Effects of Plasticizers on the Properties of Edible Wheat Protein Membranes (I) (Part 2)
Ways to Improve the Water Vapor Barrier of Cereal Edible Films (I) (Part 2)
Technical Application of Edible Film in Fresh-keeping Packages for Fruits and Vegetables (1) (2) (3)
Study on Edible Sodium Alginate Composite Film Forming Seasoning Bag Packaging (1) (2) (3)

Application of edible wrapping paper

Edible paper-type food packaging is a kind of paper-like packaging material made from edible raw materials and can be divided into two categories: one is the common food raw materials such as starch, sugar paste, and then add some flavoring substances. Afterwards, the paper is processed to produce a paper-thin, edible paper-based food package. The other type is to modify edible nontoxic fiber and then add some food additives to make it edible. "Paper", use it for food packaging. Today, foods packaged in “food paper” with various tastes such as beef taste, chicken taste, and apple flavor have appeared on the market, and are very popular among consumers, especially the use of edible paper-type food packaging in cold drink packaging. Has played a role in keeping cold and sanitation.

Edible “vegetable paper” foods are very popular with consumers. The vegetables are washed, peeled, chopped, cooked, cooled, dried, and then processed into a "vegetable paper," the appearance of bright, easy to induce the desire to buy customers. People use this kind of "paper" packaged food and eat it directly without tearing "wrapping paper". According to experts' estimates, a "vegetable paper" is equivalent to the nutritional value of 250 grams of fresh vegetables.

Edible packaging has important environmental and economic value. At present, there are two types of edible edible papers abroad. One is the use of vegetables as raw materials, and the vegetables are beaten and dried after drying. The other is the production of starch and sugar pastes, adding other food additives, and similar to the paper industry. The method of molding. From the perspective of application and development, green packaging materials from vegetable packaging materials have more development prospects. Japan was the first country to research and develop vegetable paper. At present, it has achieved large-scale production of its paper mash, and its processing technology and equipment have entered the fourth generation, with the highest daily output reaching 30,000 sheets per line. Japan's Sakai Chemical Research Institute has successfully extracted protein from bean dregs to make pure dietary fiber and processed it into edible wrapping paper. Others include fruit paper and seaweed paper. There are mainly two kinds of processes: one is the compression molding method, which is the method of flattening the paddle on the forming plate and forming it through the second baking; the other method is It is a rod press forming method, that is, the material is directly pressed into a desired shape via two counter-rotating press rollers, and is dried after being sliced ​​and molded to obtain a product. Due to the great potential of the market, countries are actively conducting research on vegetable paper and its products. Edible packaging paper is not only in Japan, but also is a research and development hotspot in the world. Its products are mainly used for convenience food packaging, edible packaging and other fields. It can be seen that such edible packaging paper will have a broad market.
Application of edible paper type food packaging
Vegetable Paper Processing and Packaging Edible Packaging for Vegetable Paper (Part 1) (Part 2)
Vegetable paper production process and matters needing attention
Vegetable paper edible packaging new ways to develop healthy food materials

Edible New Product Development

Edible packaging materials are the hot topics in the current research of packaging materials. Concerns about the emergence of new varieties and technologies in edible packaging

Edible packaging is a major trend in the development of new technologies in the world food industry. It has involved a wide range of applications such as casings, fruit waxes, icings, glutinous rice paper, ice cloths, and pharmaceutical tablets. As the edible packaging has various functions, is environmentally friendly, easy to use, and available for consumption, the food industry in developed countries has been competing in research and development, and new products and technologies have emerged in recent years.

At present, the latest research topics are abroad. At least eight food science departments in the United States have set up research topics for edible packaging. The Food Science and Nutrition Department at the University of Minnesota has a research team that specializes in preservative films containing different ingredients. The Department of Agriculture and Bioengineering at Clemens University has extensively researched the production of edible membranes from protein membrane materials. A group of researchers at the University of Wisconsin, headed by Finima, used polysaccharides and fats to develop a two-layer edible film that is resistant to polyethylene films and used it as a "simulated food" to achieve superior results. France’s research team headed by Gobert has also conducted extensive research on edible films. Japan and Germany have also conducted extensive research in this area. It is particularly worth mentioning that the United States and Japan have accumulated a large number of patented technologies in this area.