Edible packaging materials necessary conditions

Excellent sensory characteristics; high barrier properties and a certain mechanical strength, with anti-biochemical, physical and microbiological stability, non-toxic and food safety, simple to use, does not pollute the environment, raw materials and manufacturing costs are low.
The main basis for the selection of edible packaging materials is the food needs protection and storage conditions. Sugars, proteins, lipids or mixtures thereof can all be used as formulations for edible packaging materials. Edible packaging materials are used in various types of foods such as meat and poultry, aquatic products, fruits and vegetables, confectionery, and cereals.
Colloidal films are used on fresh and frozen water livestock and poultry meat to delay the loss of moisture on the meat surface. The use of alginate gel-calcium chloride film on the surface of mutton can effectively inhibit the growth of microorganisms; on beef, it can maintain its color, flavor and appearance basically no different from fresh beef within 4 days. The use of a mixture of seaweed gum and a starch mixture can keep the steaks, pork chunks, and peeled chickens well organized and juicy.
Collagen, casein, and cellulose derivatives can be used to coat membranes on meat or fish and reduce over-absorption of the product when fried. The use of alginate gel with cellulose derivatives and lactic acid (or acetic acid) or bacteriostatic agents on meat slices can reduce the growth of microorganisms. The casings used in traditional sausages have been gradually replaced by collagen or cellulose edible films.
After fruits and vegetables are harvested, they are mainly controlled by gas exchange during maturation, storage, or prevention of mold growth. Wax coatings, such as mineral oil, paraffin wax, beeswax, shellac, carnauba wax, etc., are coated on the surface of fruits or vegetables to control the respiration of fruits and vegetables. These fruits and vegetables include: mandarin, lemon, grapefruit, apple, pear, cherry, banana, mango, litchi, peach, grape, melon and carrot, cucumber, sweet potato, potato, pumpkin, eggplant, bell pepper, tomato, celery, radish, Asparagus and so on.
Wax or oil can be used alone, or mixed in the emulsification system, or mixed in the protein solution. They all have good barrier properties to water and can effectively prevent the loss of moisture in fruits and vegetables. It must be noted that the wax can not be too thick, otherwise Will affect their breathing instead of accelerating aging. Has developed and developed excellent edible film, can reduce the permeability of oxygen and increase the evaporation of carbon dioxide and ethylene, can effectively control the ripening effect of fruits and vegetables.
For example, films of proteins, polysaccharides, and lipid mixtures have a permeation ratio of 10:1 to 25:1 for CO2 and oxygen, and a 5:1 ratio for plastic packaging. Zein is coated on the surface of tomato, and sucrose polyester coating on the surface of apples can delay color change, weight loss and hardness change. The oligosaccharide coating is a good fruit bacteriostatic agent and has excellent selectivity for moisture and gas. For example, coating on strawberries is not only a good bacteriostatic agent, but also makes its respiration rate optimal and effective. Prevent the loss of water from strawberries.
The coating of oligomeric pectin or cellulose derivatives prevents rancidity caused by oxidation of nut oils. The film composed of starch, animal glue and calcium chloride can inhibit the non-fermenting browning of peeled potatoes. Many fruits, such as grapes, almonds, bananas, mangoes, pineapples, etc., due to high sugar content, easily form wet stick Phenomenon, and when it absorbs moisture, it will spoil, so it can be coated with wax, cellulose derivatives, starch, pectin and protein mixture to solve the above problems.
Candy can easily absorb moisture, stick, and cake, so it must be prevented by an edible coating. Milk, whey protein, cellulose derivatives, or waxes can effectively reduce the exudation of oil and water. "Only dissolves in the mouth and does not dissolve in the hand." Methyl cellulose membranes prevent whitening of chocolate candy; films made from a mixture of corn gluten and ethanol, coated on candies can reduce the drying time; double layers of wax and hydrophilic colloids can improve chewing gum Viscosity and reduced moisture loss extend shelf life.
The mixture of stearic acid palmitic acid and hydropropyl methylcellulose is used in tomato paste to reduce the water-off phenomenon caused by the transfer of water without altering the organoleptic properties of the product; use of methylcellulose and palm The acid-formed bilayer membrane allows the crispy skin of sundae ice cream to have a crunch for more than 3 months.