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Edible Packaging
Edible packaging refers to packaging which is edible and biodegradable. Edible food packaging Several manufacturers are developing or producing food packaging that is edible. One example is made based on the seaweed, Eucheuma cottonii. Traditional water containers About 50 billion single-use plastic water bottles made of polyethylene terephthalate (PET) are produced in the United States each year, and most are discarded. According to the National Association for PET Container Resources, the recycling rate for PET has held steady at 31% since 2013. Polyesters like PET can be broken down through hydrolytic degradation: the ester linkage is cut by a water molecule. The reaction proceeds differently in acidic or alkaline conditions, but works best at temperatures between 200 - 300 °C. Under environmental conditions the process is undetectably slow. PET is considered to be essentially non-biodegradable, with plastic bottles estimated to take as long as 450 years to decom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Packaging Film
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from "eatable" because it does not indicate how an Palatability, item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some edible mushroom, mushrooms, insects as food, insects, edible seaweed, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature It is estimated that approximately half of about 400,000 plant species on earth are edible, yet ''Homo sapiens'' consume only about 200 plant species, because these are the simplest to domesticate. Edible plants found in nature include certain types of mushrooms, List of edible flowers, flowers, List of edible seeds, seeds, berry, berries, edible seaweed, seaweed, and List of edible cacti, cacti. Being able to identify the versions o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Packaging
Food packaging is a packaging system specifically designed for food and represents one of the most important aspects among the processes involved in the food industry, as it provides protection from chemical, biological and physical alterations. The main goal of food packaging is to provide a practical means of protecting and delivering food goods at a reasonable cost while meeting the needs and expectations of both consumers and industries. Additionally, current trends like sustainability, environmental impact reduction, and shelf-life extension have gradually become among the most important aspects in designing a packaging system. History Packaging of food products has seen a vast transformation in technology usage and application from the stone age to the industrial revolution: 7000 BC: The adoption of pottery and glass which saw industrialization around 1500 BC. 1700s: The first manufacturing production of tinplate was introduced in England (1699) and in France (1720). Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foam Peanut
Foam peanuts, also known as foam popcorn, packing peanuts, or packing noodles, are a common loose-fill packaging and cushioning material used to prevent damage to fragile objects during shipping. They are shaped to interlock when compressed and free flow when not compressed. They are roughly the size and shape of an unshelled peanut and commonly made of expanded polystyrene foam. 50–75 millimetres (2-3 in) of peanuts are typically used for cushioning and void filling packaging applications. The original patent was filed for by Robert E. Holden in 1962 and was granted in 1965. Polystyrene foam Polystyrene-based packing peanuts were developed and patented by Tektronix Inc. They were made commercially available circa 1965 by Dow Chemical. Originally made from 100% virgin polystyrene resin, peanuts made from 100% recycled polystyrene have been commercially available since the mid-90s. The color and shape sometimes indicate what it is made of and who made it. Often green is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Bottle
A water bottle is a container that is used to hold liquids, mainly water, for the purpose of transporting a drink with oneself while travelling or while otherwise away from a supply of potable water. A water bottle is usually made of plastic, glass, metal, or some combination of those substances. In the past, water bottles were sometimes made of wood, bark, or animal skins such as leather, hide and sheepskin. Water bottles can be either disposable or reusable. Disposable water bottles are often sold filled with potable water, while reusable bottles are often sold empty. Reusable water bottles help cut down on consumer plastic waste and carbon emissions.. Types Single-use plastic Sales of single-use, pre-filled plastic water bottles have increased almost every single year for more than a decade. In 2011, greater than US$11 billion was spent on bottled water products in the United States alone. The International Bottled Water Association (IBWA) states that people are i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spherification
Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950sPotter, Jeff (2010). ''Cooking for Geeks: Real Science, Great Hacks, and Good Food'', page 305. O'Reilly Media, Inc. . and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià. Preparation There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. Basic spherification For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride, or other soluble calcium salt. Just as a teaspoonful of water dropped into a bowl of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low Plastic Water Bottle
A low plastic water bottle is one that uses less plastic than a regular water bottle, typically by having the same internal volume but being made from thinner plastic. Some such bottles have less than half the plastic of a regular water bottle. The low plastic water bottle has seen an increase in production over the last few years. This is mainly because making low plastic bottles is more efficient, cost-effective, and more environmentally friendly than producing regular bottles. A large number of water companies now exclusively use a low plastic design for their 16.9 oz bottles. Recycling Companies have also taken recycling into consideration. Previously when water bottles were bought in packs of 24, there was a plastic wrap around the bottles and there was a cardboard base. This packaging was not recyclable, but now some water companies have made the packaging fully recyclable, and also have eliminated the cardboard base. Eliminating the cardboard base saves 20 million pounds of c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Alginate
Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid. Preparation Extraction of alginate To extract the alginate, the seaweed is broken into pieces and stirred with a hot solution of an alkali, usually sodium carbonate. Over a period of about two hours, the alginate dissolves as sodium alginate to give a very thick slurry. This slurry also contains the part of the seaweed that does not dissolve, mainly cellulose. This insoluble residue must be removed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fiber
Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by their solubility, viscosity, and fermentability, which affect how fibers are processed in the body. Dietary fiber has two main components: soluble fiber and insoluble fiber, which are components of plant-based foods, such as legumes, whole grains and cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non- starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins (in fungi), pectins, beta-glucans, and oligosaccharides. Food sources of dietary fiber have traditionally been divided according to whether they provide s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Alginate
Calcium alginate is a water-insoluble, gelatinous, cream-coloured substance that can be created through the addition of aqueous calcium chloride to aqueous sodium alginate. Calcium alginate is also used for entrapment of enzymes and forming artificial seeds in plant tissue culture. "Alginate" is usually the salts of alginic acid, but it can also refer to derivatives of alginic acid and alginic acid itself; in some publications the term "algin" is used instead of alginate. Alginate is present in the cell walls of brown algae, as the calcium, magnesium and sodium salts of alginic acid. Preparation Extraction of alginate To extract the alginate, the seaweed is broken into pieces and stirred with a hot solution of an alkali, usually sodium carbonate. Over a period of about two hours, the alginate dissolves as sodium alginate to give a very thick slurry. This slurry also contains the part of the seaweed that does not dissolve, mainly cellulose. This insoluble residue must be removed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Packaging And Labeling
Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of designing, evaluating, and producing packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. In many countries it is fully integrated into government, business, institutional, industrial, and personal use. Package labeling (American English) or labelling (British English) is any written, electronic, or graphic communication on the package or on a separate but associated label. History of packaging Ancient era The first packages used the natural materials available at the time: baskets of reeds, wineskins (bota bags), wooden boxes, pottery vases, ceramic amphorae, wooden barrels, woven bags, etc. Processed materials were used to form packages as they were developed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
