Introducing New Edible Food Packaging Films Abroad

The film can be used as a film packaging for ham or sausage, and can also be used as an edible packaging material for minced meat, fish eggs, fried balls or cakes, and meat, fish, noodles, rice packaging. The thickness of the film is generally 5 to 200 μm, and the thickness is preferably 10 to 200 μm. Heat sealability and water solubility are two major advantages of the edible film.
This edible film contains a coagulant and a water-soluble macromolecular substance. Coagulation agents are thermogelling β-1,3 polysaccharides. Most of them consist of glucose units linked to each other by β-1,3-glycosidic bonds, which are microbial metabolites. During processing, an aqueous mixture containing a coagulating agent and a water-soluble macromolecular substance is extruded into a film, which is then heated to gel, dried and then wound into a film by tension. When preparing the aqueous mixture, the quantitative ratio between the coagulating agent and the water-soluble macromolecular substance is 0.05 to 20, and the total concentration of the coagulating agent and the water-soluble macromolecular substance is preferably about 1 to 40% (weight ratio). .