Industrial Design

Chemistry of food Packaging by Swalm C.M. (ed.)

By Swalm C.M. (ed.)

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939, Washington DC, American Chemical Society, pp. 61–75. jagannath jh, nadanasabapathi s, bawa as (2006) ‘Effect of starch on thermal, mechanical, and barrier properties of low density polyethylene film’, J Appl Polym Sci 99, 3355–3364. © 2008, Woodhead Publishing Limited 26 Environmentally compatible food packaging jayasekara r, harding i, bowater i, lonergan g (2005), ‘Biodegradability of a selected range of polymers and polymer blends and standard methods for assessment of biodegradation’, J Polym Environ 13, 231–232.

Many other protein-based polymers – such as casein, albumin, fibrinogen, silks and elastins – have been considered because of their inherent biodegradability but they have not yet found widespread use as packaging materials since they are difficult to process, do not melt without decomposition, are difficult to blend with most polymers because of © 2008, Woodhead Publishing Limited State-of-the-art biobased food packaging materials 11 their incompatibility and are more expensive than most polysaccharides (Bhattacharya et al.

This offers an excellent opportunity for biobased/renewable feedstock to be utilized as a raw material substitute for petrochemicals in the manufacturing of food packaging. Despite many challenges, there is a common belief among the scientific community worldwide that inherently biodegradable biopolymers with improved properties are poised to play a positive role in the development of environmentally compatible, single-use consumer packaging, as evidenced by the explosive increase in the number of scientific papers, patents and products that have surfaced in the last decade alone.

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