New development trend of the hottest edible packag

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New trend of edible packaging development

entering the new century, the first major innovation measure of China's food industry is to promote "degradable" food packaging materials and gradually ban the use of non degradable materials since January 1, 2000, so as to control the troublesome "white pollution" and lay the foundation for the next development of "edible packaging"

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

Dynamic 1: the latest research topic is abroad. At least eight food departments in the United States have set up research topics on edible packaging. The Department of food science and nutrition at the University of Minnesota has a research team specializing in edible food preservative films containing different ingredients. 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

dynamic 2: 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, plus various preservatives, or even biological active substances such as enzyme preparations, which are dipped on the surface of agricultural products or food, and after drying, a layer of almost invisible film is formed, which has the advantages of temperature resistance, gas resistance, insect prevention, corrosion prevention Antioxidant, browning resistant, disease resistant and other different properties, and edible

for example, the preservative film of thin skinned fruits, large leaf vegetables and cauliflower is often sent to the entrance with fruits and vegetables, and it is required not to be found. The inner packaging of cakes, candies and some animal products is also more practical and high-end because it can melt in the mouth, tastes delicious and transparent, and has the functions of appropriate moisture resistance, eye oxygen and corrosion prevention

dynamic 3: the research of degradable artificial casings is also one of the fields of development. On the one hand, synthetic artificial casings, such as nylon casings and polyvinyl chloride casings, have been widely used in practice. They are strong, resistant to cooking, flexible, and do not need to be soaked in water before use; On the other hand, synthetic casings are inedible, which provides a good development opportunity for artificial edible casings

the edible man-made casings that have been invented include collagen fiber egg casings. It is divided into two kinds, called naturin and devro, which are made of cow leather, collagen fiber protein denatured pulp mainly from Australia, and then processed and extruded. However, the denaturation temperature of "naturin" is incompatible with the safety of natural casings, and the shrinkage of "devro" is too high, so it needs to be improved

there have been many attempts to use calcium alginate film to make artificial casings, but it has not produced a kind of casings that can be used in the market. The main reason is that it has insufficient contractibility, and it will be weak when it is too wet and brittle when it is too dry. Therefore, it is also necessary to improve the processing of composite materials to overcome their weaknesses. Although cellulose casings are inedible casings, they are biodegradable artificial casings made of natural plant materials after all. It has the advantages of special toughness, high stretch and humidity resistance, and has been used in frankfurter sausage

dynamic 4: microencapsulation technology of edible essence or fragrance has greatly promoted the research and application process of edible packaging materials. Microencapsulation of edible film-forming materials can transform liquid spices into solids, volatile spices into non volatile spices, poorly dispersed spices into easily dispersed spices, and fat soluble spices into water-soluble spices. Microencapsulation of spices can also improve its stability and protect it from moisture, oxidation, UV and microorganisms

admittedly, edible packaging technology and microencapsulation technology should be two independent new technologies according to steel thickness, but the materials used in the two technologies often come from the same source. Therefore, in the research on the properties of materials, the research on material testing by Jinan new era assay instrument Co., Ltd. has always been to achieve the highest research and application in the market. These two technologies can promote each other and develop side by side

today, edible materials that are liquid at high temperature are used to absorb the aroma components that are rapidly emitted from fruits and flowers after heating, and directly form tiny aroma sacs. Then they are cooled to room temperature, so that the liquid is transformed into a solid state, and then they are crushed to become food additives rich in aroma and can be preserved for a long time. For example, in some experiments, flowers are mixed with molten sugar, and a large number of aromatic components in the flowers are immediately transferred into the sugar to form a small fragrant air bag, which will not lose and lose flavor after cooling for several months. This technology of extracting and fixing aroma with hot sugar solution has been popular abroad

in addition to spices, other unstable ingredients that need to be retained in food can also be protected by microencapsulation technology, such as pigments, vitamins, etc

Dynamic 5: 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. As mentioned above, additives with various functions can be added, such as edible film rich in sorbic acid to preserve the surface of meat products and cheese. In this way, fiber growers and end consumers are linked together, and the method of high local preservative content and low overall preservative content is adopted, which greatly improves the efficiency of preservatives and reduces the dosage of additives, thus reducing their negative effects on consumers

edible packaging has many strange uses. For example, the potato chip empty container made by a potato chip container company in Queensland, Australia, tastes as good as the potato chips in full, so that people can enjoy the speed of chewing the container. Using edible paint containing pigment to dye the surface of food that is not easy to be colored can not only reduce the total amount of pigment, but also expand the scope of pigment dyeing and improve its dyeing effect and stability. The United States invented and has applied ice water bottles in commerce. People buy a bottle of ice bottled soda on the beach in summer, which is very pleasant and cool to drink. Of course, the bottles after drinking will not pollute the beautiful environment

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 high technology

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