Edible packaging film is based on natural edible substances (such as protein, fat, polysaccharides, cellulose, etc.) as raw materials, adding small molecular substances as plasticizers, through the interaction between different molecules to form a edible film with a dense network structure. Unlike traditional synthetic materials used in food packaging, edible packaging films have the functions of degradable, non-polluting, enhancing food flavor and even increasing nutrition.
The main component of konjac powder is konjac glucomannan, which is a kind of water-soluble biodegradable polymer polysaccharide extracted from konjac bulb, with good gelability, thickening and film-forming, but due to its excessive viscosity, it generally needs to be modified to prepare into an edible plastic wrap, which is widely used in the food industry.
Carrageenan is a natural water-soluble nonlinear gel polymer polysaccharide, mainly extracted from carragee, unicorn and other red algae, with excellent thermal reversible gelability, solubility, stability, widely used in the food industry.
Under certain circumstances, konjac powder and carrageenan can be formed into a film alone, but the tensile strength and elongation of the film when the konjac powder is formed alone is small, while the tensile strength and elongation of the film are large when the carrageenan is formed alone. Therefore, carrageenan has obvious synergistic effect after blending with konjac gum, and the gel prepared by appropriate blending has excellent hardness and viscoelasticity, and the mechanical properties of the edible packaging film obtained are greatly improved compared with the single-component film.
Take the mass ratio of 4:1 konjac powder and carrageenan mixture, add an appropriate amount of glycerol deionized water and polyethylene glycol deionized water, 75 °C water bath, the tensile strength of the prepared konjac powder - carrageenan edible packaging film is 51.07MPa, elongation is 81.4%, moisture permeability is 798.22g / (m2.d).
Sum up
Konjac powder and carrageenan compound prepared edible packaging film in the mechanical properties of the significant improvement, tensile strength close to the tensile strength of ordinary PE, but the moisture permeability is larger, because all ingredients are edible materials, blending film has good edibleness, so it is recommended to konjac powder - carrageenan edible packaging film applied to oily food with low water content or food packaging that is not susceptible to moisture.
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Preparation process of konjac powder-carrageenan edible packaging film
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