Edible packaging materials are generally made from protein, fat, and starch that can be digested and absorbed by the human body, and are manufactured into a food packaging film that does not affect food flavor and transparency.
The U.S. Agricultural Research Service has recently developed two edible packaging films: one is an edible packaging material made from protein extracted from soybeans, which replaces petroleum-based synthetic plastics and is mainly used for food packaging. The edible packaging material has good strength, elasticity and moisture resistance, and some also have certain antibacterial and disinfection capabilities. The other is a fruit edible packaging film, which uses shellfish extract - chitosan in combination with lauric acid to produce an edible film. The film thickness is only 0.2mm-0.3mm, excellent transparency, fresh packaging for peeled fruit, not only to achieve the purpose of preservation, but not easy to be noticed.
The U.S. Agricultural Research Service has recently developed two edible packaging films: one is an edible packaging material made from protein extracted from soybeans, which replaces petroleum-based synthetic plastics and is mainly used for food packaging. The edible packaging material has good strength, elasticity and moisture resistance, and some also have certain antibacterial and disinfection capabilities. The other is a fruit edible packaging film, which uses shellfish extract - chitosan in combination with lauric acid to produce an edible film. The film thickness is only 0.2mm-0.3mm, excellent transparency, fresh packaging for peeled fruit, not only to achieve the purpose of preservation, but not easy to be noticed.
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