Paper As Food Packaging Material
Paper as food packaging material
Paper is a quite versatile material, utilized in flexible, semi-rigid, and rigid packaging. It is made into a wide variety of single- and multi-wall bags. It can also be made into a thicker stronger structure which is made into cartons and boxes that provide mechanical protection for many foods. The paperboard can be converted to an even stronger material called corrugated paperboard that is converted into boxes used for logistics. Most types of paper provide a partial or complete barrier to light.
Advantages of paper:
Versatile such as rigid, semi rigid and flexible material.
It gives mechanical protection.
It has good absorbent property.
It provides a partial or complete barrier to light.
Made from renewable resources.
Recyclable and biodegradable.
Disadvantages of paper:
Negligible resistance to water vapor, gas and aromas.
Not heat sealable.
Poor tensile strength.
Uses can be found in packaging all the main categories of food such as:
Dry food products – cereals, biscuits, bread and baked products, tea, coffee, sugar, flour, dry food mixes etc. frozen foods, chilled foods and ice cream liquid foods and beverages – juice drinks, milk and milk derived products chocolate and sugar confectionery fast foods
Fresh produce – fruit, vegetables, meat and fish.
Types of papers used for packaging foods include:
Kraft paper: This paper is made from sulphate pulp. It is available unbleached (brown) or bleached. It is a strong multipurpose paper used for wrapping individual items or parceling a number of items together. It may also be fabricated into bags and multiwall sacks.
Sulphite paper: This paper is made from pulp produced by acid digestion. It is again a general purpose paper, not as strong as Kraft. It is used in the form of sachets and bags.
Greaseproof paper: This paper is made from sulphite pulp, which is given a severe mechanical treatment at the beating stage. It is a close-textured paper with greaseproof properties
Paper is a quite versatile material, utilized in flexible, semi-rigid, and rigid packaging. It is made into a wide variety of single- and multi-wall bags. It can also be made into a thicker stronger structure which is made into cartons and boxes that provide mechanical protection for many foods. The paperboard can be converted to an even stronger material called corrugated paperboard that is converted into boxes used for logistics. Most types of paper provide a partial or complete barrier to light.
Advantages of paper:
Versatile such as rigid, semi rigid and flexible material.
It gives mechanical protection.
It has good absorbent property.
It provides a partial or complete barrier to light.
Made from renewable resources.
Recyclable and biodegradable.
Disadvantages of paper:
Negligible resistance to water vapor, gas and aromas.
Not heat sealable.
Poor tensile strength.
Uses can be found in packaging all the main categories of food such as:
Dry food products – cereals, biscuits, bread and baked products, tea, coffee, sugar, flour, dry food mixes etc. frozen foods, chilled foods and ice cream liquid foods and beverages – juice drinks, milk and milk derived products chocolate and sugar confectionery fast foods
Fresh produce – fruit, vegetables, meat and fish.
Types of papers used for packaging foods include:
Kraft paper: This paper is made from sulphate pulp. It is available unbleached (brown) or bleached. It is a strong multipurpose paper used for wrapping individual items or parceling a number of items together. It may also be fabricated into bags and multiwall sacks.
Sulphite paper: This paper is made from pulp produced by acid digestion. It is again a general purpose paper, not as strong as Kraft. It is used in the form of sachets and bags.
Greaseproof paper: This paper is made from sulphite pulp, which is given a severe mechanical treatment at the beating stage. It is a close-textured paper with greaseproof properties