Materials and goods that cannot be used for food packaging

Most food packaging uses soft packaging materials, and these materials are generally in direct contact with food, which may have an impact on the quality of food. Therefore, it is required that food packaging manufacturers must provide assurance on the quality of food.

Materials and commodities that have the following characteristics cannot be used for food packaging:

1. Endanger human health;

2. Causes changes in the sensory properties of foods such as internal components or color, smell, and taste.

As we all know, odor and food packaging is a very complex field, this article will focus on: odor identification and threshold; odor caused by the packaging material; residual solvent optimization and measurement methods and residual solvent estimates.

First, will the transfer of a particular compound on the packaging material to the packaged food impair the organoleptic properties of the food? This depends not only on the nature of the compound, but also on the ratio of the packaging material to the surface area of ​​the food, and even on the type of food. This means that solid, rough, solid foods will certainly not feel lighter than powdery or liquid foods.

Second, consider the solubility of the transfer material for specialty foods. If a food contains fat, it will react with fat-soluble transfer material.

Finally, consider the "adaptability" of food and transfer materials.

In the fruit packaging process, there are many different esters, such as ethylacetaldehyde, so the transfer of residual acetaldehyde does not cause damage to the sensory properties of the fruit. But if the same material is used for the packaging of chocolate, the transfer of ethyl acetaldehyde will have serious consequences.