可食性包装材料发展刍议  

Research Advance in Edible Packaging Materials

作　　者：杨铄冰 杨涛 Yang Shuobing;Yang Tao(The School of Chemical and Material Engineering of Jiangnan University;Jiangsu Guanghui Package Co.,Ltd)

机构地区：[1]江南大学化学与材料工程学院 [2]江苏光辉包装材料有限公司

出　　处：《塑料包装》2022年第5期17-23,共7页Plastics Packaging

摘　　要：本文依行业分类习惯,比较详细地介绍说明了可食性包装材料四大类产品的分子结构和性能特点,汇总介绍了当前各类型主要产品的特性及用途,讨论分析了可食性包装材料发展所面临的瓶颈和问题,并结合包装材料“绿色、低碳、环保、循环”发展理念,提出了一些利于可食性包装材料健康发展的建议。According to the classification habit of the industry, this paper introduces in detail the structure and performance characteristics of the four categories of edible packaging materials, summarizes the characteristics and uses of the current main types of products, and analyzes the bottlenecks and problems faced by the development of edible packaging materials. In addition, this paper puts forward some suggestions for the healthy development of edible packaging materials based on the development concept of "green, low-carbon, environmental protection and recycling" of packaging materials.

关 键 词：可食性 包装材料 食品 发展建议 蛋白质 多糖 脂质 

分 类 号：TS206.4[轻工技术与工程—食品科学]