Edible packaging according to the classification of materials

In recent years, due to the rapid development of packaging technology, as a member of green packaging materials, edible packaging materials have been widely used. The so-called edible packaging material, that is, when the packaging function of the material is realized and becomes "waste", it can be used as a kind of edible raw material, so that the function of the packaging material can be transformed. Edible packaging materials are characterized by light weight, hygienic, non-toxic and tasteless, and can be directly adhered to food packaging with good quality and preservation.
Types of edible packaging materials Edible packaging materials are edible ingredients that are assembled (mixed), heated, pressurized, coated, extruded, etc., and are used to package different types of food. Materials, the basic materials used are not the same, but they are defined by some major raw material or ingredient. Therefore, according to the characteristics of the main raw materials used (components), edible packaging materials can be divided into five categories.
1. Starch starches Edible packaging materials are made from starch as the main raw material. During the production, the starch forming agent and the adhesive are prepared in a certain ratio, and then fully stirred, and then processed by hot pressing or the like to obtain a packaging film or a packaging container having a certain rigidity. The starches used are corn, sweet potatoes, potatoes, konjac and wheat. Most of the adhesives added are natural non-toxic vegetable or animal glues such as gelatin, agar, and natural resin glues.
2. Proteins Proteins Edible packaging materials are protein-based packaging materials, the use of protein colloidal properties, adding other additives to change the hydrophilicity of the colloidal and prepared packaging materials, mostly in the form of packaging films, according to the base material Different can be divided into collagen films, milk-based protein films and cereal protein films.
3. Polysaccharides Polysaccharides Edible packaging materials are mainly prepared by using the polysaccharides food gel function and polysaccharide raw materials as base materials. Cellulose films can be prepared using methyl cellulose, hydroxypropyl methyl cellulose and pectin as base materials; chitosan films can be prepared using shellfish extracts and chitosan as base materials; Potatoes, cassava, cereals, and other agricultural products produced by the fermentation of the polymer compound pullulan can be made of mold polysaccharide film; the use of cereal starch paste and water can be obtained by hydrolysis of starch film.
4. Fat type fats The edible packaging material is a packaging material made by utilizing the denseness of adipose tissue fibers in food. According to different fat sources, three types of fat packaging materials, vegetable oil film, animal fat film, and wax film, can be obtained. Fats in vegetable oil films can be extracted from vegetable oils such as lauric acid, linoleic acid, palm oil, sunflower oil, coconut oil, safflower oil, and rapeseed oil, respectively; fats in animal fat-based films can be obtained from anhydrous fats. , lard and other materials extracted; fat wax film can be extracted from beeswax, small turbid resin turbidity resin wax, Brazil palm and other materials.
5. Composite compound type Edible packaging material is a kind of packaging material made by using different substrate combinations and using different processing techniques. Its substrate includes the aforementioned four types of substrates used, such as starch, protein, polysaccharide material, fat material and its essential additives.

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