Recently, foreign countries have successively launched new types of food packaging materials and packaging containers to meet the needs of various food products such as shelf life, preservation, safety, convenience, speed, and environmental protection.
Japan's Kyoto Women's University has developed a new type of plastic material extracted from feathers of abandoned chickens by grinding feathers, heating them up to 160°C, and compressing them after a few minutes. The new material has high bending strength, good heat and water resistance, and is easy to process. , After molding has a good feel and appearance, can be used as a new material for food packaging containers.
Toxinalert Canada developed a new packaging material that can detect pathogenic bacteria, using a protein-based antibody testing system. This package can detect Salmonella, Campylobacter, Enterobacteriaceae 0157, and Listeria. The color change reaction occurs when the package comes into contact with contaminated food. The package can also be used to detect protein properties of pests or genetically engineered foods. Packing material can be processed into any shape, suitable for different product needs. 80% of the composition of the polymer film, the other is metal foil and plate.
Japan's Sendai Packaging Co., Ltd. has developed non-woven fabrics with anti-bacterial and anti-bacterial functions, and used them as anti-bacterial fresh-keeping boxes to hold fish and other foods. This kind of packing box will generate weak energy, which will activate the tissue enzymes of the fish, prevent the water inside the food from being released, and prevent the food from spoiling. It can be used to hold vegetables and fruits and can absorb moisture on the surface of vegetables and inhibit the growth of various bacteria. It is suitable for the packaging of home cooking baskets and wild travel foods.
France introduced new packaging films processed using ordinary polyvinyl chloride (PVC) materials to identify the use of genetically modified raw materials for packaged foods. Using this specially treated PVC film for packaging, it can be determined whether the contents of the package, such as soybean oil, are made from raw materials for the conversion of soybeans, even if only 5%–10% of the soy food is confirmed. It is mainly used to package non-genetically modified soybeans cultivated in southern Europe as a follow-up inspection and to ensure that no genetically modified soybean material can be incorporated during the circulation process.
Mecormick Company of the United States introduced a new type of aroma packaging material, which is a non-aluminum foil PErfrma paperboard, containing a special coating, can keep the aroma unchanged for 3 years, and has anti-ultraviolet radiation function, used as packaging sheet.
The paper mill in Montreal, Canada, develops and manufactures self-adhesive sealing papers for packaging foods, avoiding the trouble of binding bundles with cords during packaging. The outer layer of the paper is kraft paper, which can be used for writing and printing. The inner layer is a special polypropylene foam material. It is tough, non-toxic, moisturizing, heat preservation and other functions. The sap, flavor and smell of the packaged food will not leak out. Detachment will lose its viscosity and it will have some anti-counterfeiting features.
Corn packaging materials developed in Germany can replace plastic packaging. The production method is to beat the corn flour and make it into granules by compressing, squeezing and swelling by a hydraulic machine to withstand the impact pressure, anti-static and anti-fog, and no environmental pollution. The use of special processing techniques and equipment in the processing of corn flour for packaging materials, the addition of vegetable oil-like additives and ground grass roots in the formulated slurry can increase particle stability. Corn packaging is a bio-packaging material and has a strong competitive advantage.
French Dano Meat & Dairy Company extracts lactic acid from sugar beets to make yogurt cups. It converts the raw materials into lactic acid by fermentation, extracts water to form propyl esters, and processes them into poly-cheese. It is made of minerals and made of light and strong material. Boxes and cups can replace all dairy packaging. The packaging material is an ecological packaging material that can be decomposed as a fertilizer without polluting the environment.
Japan introduced fast-saturated food packaging materials, which are composed of polypropylene, polyethylene film, aluminum foil and multi-layer materials. When heated, water vapor condenses on the surface of the film and is absorbed by the paper to prevent water vapor from soaking the food.
The collagen film packaging material developed in the United States is made of animal protein-creatinine collagen. It has excellent properties such as high strength, good water resistance and water vapor barrier. When the food is thawed and cooked, it is melted and eaten, and the food in the package does not change its taste.
Finland launched a new type of packaging board, which is 10%-20% lighter than ordinary board, no special odor, the same heat resistance as pure pulp board, especially suitable for packaging chocolate, ice cream, frozen food, aroma-packed fast food box.
Lightweight natural packaging materials made in Brazil, made from natural corn, soybeans, ramie, etc., can replace foam plastics and eliminate white pollution.
Japan's Central Chemical Corporation has recently developed a food container that functions as a dioxin-suppressing agent and has been put on the market. The container is a one-time convenient container and a cooked food container. The polypropylene and the talc powder are highly-mixed into a sheet material, and are formed by hot potato molding. The material itself does not produce any gas such as hydrogen chloride that reacts with dioxin, and it can absorb hydrogen chloride gas generated by other wastes when it is burned, thereby suppressing the production of dioxins. According to tests conducted by authoritative organizations, the dioxins produced when this material is burned are reduced by half, and carbon dioxide is reduced by 25% compared with the previous products after the occurrence of dioxin inhibition.
Japan's Kyoto Women's University has developed a new type of plastic material extracted from feathers of abandoned chickens by grinding feathers, heating them up to 160°C, and compressing them after a few minutes. The new material has high bending strength, good heat and water resistance, and is easy to process. , After molding has a good feel and appearance, can be used as a new material for food packaging containers.
Toxinalert Canada developed a new packaging material that can detect pathogenic bacteria, using a protein-based antibody testing system. This package can detect Salmonella, Campylobacter, Enterobacteriaceae 0157, and Listeria. The color change reaction occurs when the package comes into contact with contaminated food. The package can also be used to detect protein properties of pests or genetically engineered foods. Packing material can be processed into any shape, suitable for different product needs. 80% of the composition of the polymer film, the other is metal foil and plate.
Japan's Sendai Packaging Co., Ltd. has developed non-woven fabrics with anti-bacterial and anti-bacterial functions, and used them as anti-bacterial fresh-keeping boxes to hold fish and other foods. This kind of packing box will generate weak energy, which will activate the tissue enzymes of the fish, prevent the water inside the food from being released, and prevent the food from spoiling. It can be used to hold vegetables and fruits and can absorb moisture on the surface of vegetables and inhibit the growth of various bacteria. It is suitable for the packaging of home cooking baskets and wild travel foods.
France introduced new packaging films processed using ordinary polyvinyl chloride (PVC) materials to identify the use of genetically modified raw materials for packaged foods. Using this specially treated PVC film for packaging, it can be determined whether the contents of the package, such as soybean oil, are made from raw materials for the conversion of soybeans, even if only 5%–10% of the soy food is confirmed. It is mainly used to package non-genetically modified soybeans cultivated in southern Europe as a follow-up inspection and to ensure that no genetically modified soybean material can be incorporated during the circulation process.
Mecormick Company of the United States introduced a new type of aroma packaging material, which is a non-aluminum foil PErfrma paperboard, containing a special coating, can keep the aroma unchanged for 3 years, and has anti-ultraviolet radiation function, used as packaging sheet.
The paper mill in Montreal, Canada, develops and manufactures self-adhesive sealing papers for packaging foods, avoiding the trouble of binding bundles with cords during packaging. The outer layer of the paper is kraft paper, which can be used for writing and printing. The inner layer is a special polypropylene foam material. It is tough, non-toxic, moisturizing, heat preservation and other functions. The sap, flavor and smell of the packaged food will not leak out. Detachment will lose its viscosity and it will have some anti-counterfeiting features.
Corn packaging materials developed in Germany can replace plastic packaging. The production method is to beat the corn flour and make it into granules by compressing, squeezing and swelling by a hydraulic machine to withstand the impact pressure, anti-static and anti-fog, and no environmental pollution. The use of special processing techniques and equipment in the processing of corn flour for packaging materials, the addition of vegetable oil-like additives and ground grass roots in the formulated slurry can increase particle stability. Corn packaging is a bio-packaging material and has a strong competitive advantage.
French Dano Meat & Dairy Company extracts lactic acid from sugar beets to make yogurt cups. It converts the raw materials into lactic acid by fermentation, extracts water to form propyl esters, and processes them into poly-cheese. It is made of minerals and made of light and strong material. Boxes and cups can replace all dairy packaging. The packaging material is an ecological packaging material that can be decomposed as a fertilizer without polluting the environment.
Japan introduced fast-saturated food packaging materials, which are composed of polypropylene, polyethylene film, aluminum foil and multi-layer materials. When heated, water vapor condenses on the surface of the film and is absorbed by the paper to prevent water vapor from soaking the food.
The collagen film packaging material developed in the United States is made of animal protein-creatinine collagen. It has excellent properties such as high strength, good water resistance and water vapor barrier. When the food is thawed and cooked, it is melted and eaten, and the food in the package does not change its taste.
Finland launched a new type of packaging board, which is 10%-20% lighter than ordinary board, no special odor, the same heat resistance as pure pulp board, especially suitable for packaging chocolate, ice cream, frozen food, aroma-packed fast food box.
Lightweight natural packaging materials made in Brazil, made from natural corn, soybeans, ramie, etc., can replace foam plastics and eliminate white pollution.
Japan's Central Chemical Corporation has recently developed a food container that functions as a dioxin-suppressing agent and has been put on the market. The container is a one-time convenient container and a cooked food container. The polypropylene and the talc powder are highly-mixed into a sheet material, and are formed by hot potato molding. The material itself does not produce any gas such as hydrogen chloride that reacts with dioxin, and it can absorb hydrogen chloride gas generated by other wastes when it is burned, thereby suppressing the production of dioxins. According to tests conducted by authoritative organizations, the dioxins produced when this material is burned are reduced by half, and carbon dioxide is reduced by 25% compared with the previous products after the occurrence of dioxin inhibition.
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