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The following heads will be
discussed…
Package for a reason
Paper with properties
Why water resistance?
Treatments
Application in food industries
Standards
Food without proper packaging…
Consequences
 rotten food
 disorganised and
least appealing
 no hygiene
 wastage of food
 zero convenience
Basic packaging materials…
The main purpose of packaging are to hold its contents securely
to prevent leakage and breakage, to protect the foods from
different hazard like germs, heat, moisture loss or moisture pick
up, etc. To protect the contents while distribution, etc. For all
types of packaging, there are different types of packages.
Paper and
paperboard
Glass Plastic Metals
Water resistant paper packaging…
 Easy biodegradability
 Cost-effective
 Efficient natural hydrophobic coating
 Number of options available for development
 No product infusion
What is water resistance paper?
The ability of paper to be able
to resist penetration of water
to some extent.
 paper itself is not water
resistant.
 rather it easily gets
dissolved in water.
to be able to protect food
from getting damaged by
water penetration it can be
layered with a film of
material which can serve
the purpose.
 imparts a smoothness,
gloss, and level surface to
paper to enhance printing
Different coatings that can be used…
Paper
Wax
Biopolymer
Fluorinated
resins
Foil
Alginate
s &
chitosan
s
Clay
Foil Wax coated
Parchment
Alginates
Clay coated food tray
Special reference…
C-series alginates
The C-series are sodium alginate
products for use in papermaking, paper
coating, textiles, printing and certain
specialty industries.
• provide excellent water retention.
• reduced porosity for release grades.
• improved binder flexibility.
• improved pigment dispersion.
Some added differences…
Wax paper
 Wax paper is coated with a
soybean based or paraffin
wax in order to become non-
stick and resistant to
changes in moisture.
 it helps to keep water in or
out, so juicy foods stay moist
and crunchy foods don’t get
soggy. As a result was paper
is excellent for both storing
and presenting food.
 found in rolls, pop up
sheets, bags etc.
Parchment paper
 Parchment paper is
coated with silicone
or quilon to create a
non-stick and heat-
resistant surface.
 it is either bleached
(translucent white)
or unbleached.
 it comes in
rectangular sheets,
rolls and circular
sheets.
Manufacturing…
Raw material procurement
 Pulping ( chemical pulping)
 stock preparation
 headbox
 wire section
 Pressing
Drying
Coating
calendering
Food packaging industries …
Packaging not only provides important information to the
customers but also acts as a shield to the outer atmosphere.
Food
Highly
perishable food
products
 Semi-
perishable food
products
 Non perishable
food products.
Water resistant packaging
 Often tends to breadth so
WVTR should be restricted
by using such packaging.
 Fruits and vegetables are
prone to browning and
spoilage by Clostridium
botulinum, therefore
requires least moisture
production.
 Spices and flours cannot
come in contact with water
hence require a minimum
moisture content.
Paper and board materials intended to come in contact with
food products shall be
 of uniform formation, thickness, and substance
free from visible specks, grease marks, cuts, pinholes and
other blemishes .
The paper used for the manufacture of boxes, cartons,
plates, cups and paper lids or paper which are meant to be
directly in contact with food shall be of food grade and shall
be free from contaminants .
Paper and board materials used for the manufacturing of
containers for packing or storing .
Standards …
Pros and cons…
Pros
• High oil or grease proof
properties can be obtained in
this material.
• Transparent, neutral and
non reactive packaging
materials be it primary or
secondary.
• Increases shelf life of the
product enclosed.
Cons
• Bioactive coatings are more
prone to microbial attacks
• cross polymers therefore a
huge amount of plasticizers
are used to soften the
material and make it more
mixable.
• A costly affair takes place.
Sustainability …
Paper is made of wood, a truly sustainable and renewable
resource.
Forest certification ensures wood comes from well- managed
forests.
Providing a better output the new technology firmly fits into the
visible gaps to make the product more and more renewable.
Conclusion…
The interactions between two materials and the substrate
are variable, and could bring about a comparative
advantage for paper-based packaging producers when
compared with synthetic barrier materials. Applying bio-
based materials could improve the barrier properties of
paperboard for food-packaging applications. Depending
on the paper substrate, specific barrier properties were
differently affected, and could be selectively optimized
and adjusted for the consumer’s needs.
• Greater speed in involving IS standards and expert scientific
advice;
• Increased inclusiveness of higher ecofriendly standard
development process, including risk assessment;
• Greater usefulness of standards in terms of relevance to their
needs and timeliness; and
• More effective capacity-building for development of national
food control systems.
To impart advances…
Paper used in food packaging

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Paper used in food packaging

  • 1.
  • 2. The following heads will be discussed… Package for a reason Paper with properties Why water resistance? Treatments Application in food industries Standards
  • 3. Food without proper packaging… Consequences  rotten food  disorganised and least appealing  no hygiene  wastage of food  zero convenience
  • 4. Basic packaging materials… The main purpose of packaging are to hold its contents securely to prevent leakage and breakage, to protect the foods from different hazard like germs, heat, moisture loss or moisture pick up, etc. To protect the contents while distribution, etc. For all types of packaging, there are different types of packages. Paper and paperboard Glass Plastic Metals
  • 5. Water resistant paper packaging…  Easy biodegradability  Cost-effective  Efficient natural hydrophobic coating  Number of options available for development  No product infusion
  • 6. What is water resistance paper? The ability of paper to be able to resist penetration of water to some extent.  paper itself is not water resistant.  rather it easily gets dissolved in water. to be able to protect food from getting damaged by water penetration it can be layered with a film of material which can serve the purpose.  imparts a smoothness, gloss, and level surface to paper to enhance printing
  • 7. Different coatings that can be used… Paper Wax Biopolymer Fluorinated resins Foil Alginate s & chitosan s Clay
  • 9. Special reference… C-series alginates The C-series are sodium alginate products for use in papermaking, paper coating, textiles, printing and certain specialty industries. • provide excellent water retention. • reduced porosity for release grades. • improved binder flexibility. • improved pigment dispersion.
  • 10. Some added differences… Wax paper  Wax paper is coated with a soybean based or paraffin wax in order to become non- stick and resistant to changes in moisture.  it helps to keep water in or out, so juicy foods stay moist and crunchy foods don’t get soggy. As a result was paper is excellent for both storing and presenting food.  found in rolls, pop up sheets, bags etc. Parchment paper  Parchment paper is coated with silicone or quilon to create a non-stick and heat- resistant surface.  it is either bleached (translucent white) or unbleached.  it comes in rectangular sheets, rolls and circular sheets.
  • 11. Manufacturing… Raw material procurement  Pulping ( chemical pulping)  stock preparation  headbox  wire section  Pressing Drying Coating calendering
  • 12. Food packaging industries … Packaging not only provides important information to the customers but also acts as a shield to the outer atmosphere. Food Highly perishable food products  Semi- perishable food products  Non perishable food products. Water resistant packaging  Often tends to breadth so WVTR should be restricted by using such packaging.  Fruits and vegetables are prone to browning and spoilage by Clostridium botulinum, therefore requires least moisture production.  Spices and flours cannot come in contact with water hence require a minimum moisture content.
  • 13. Paper and board materials intended to come in contact with food products shall be  of uniform formation, thickness, and substance free from visible specks, grease marks, cuts, pinholes and other blemishes . The paper used for the manufacture of boxes, cartons, plates, cups and paper lids or paper which are meant to be directly in contact with food shall be of food grade and shall be free from contaminants . Paper and board materials used for the manufacturing of containers for packing or storing . Standards …
  • 14. Pros and cons… Pros • High oil or grease proof properties can be obtained in this material. • Transparent, neutral and non reactive packaging materials be it primary or secondary. • Increases shelf life of the product enclosed. Cons • Bioactive coatings are more prone to microbial attacks • cross polymers therefore a huge amount of plasticizers are used to soften the material and make it more mixable. • A costly affair takes place.
  • 15. Sustainability … Paper is made of wood, a truly sustainable and renewable resource. Forest certification ensures wood comes from well- managed forests. Providing a better output the new technology firmly fits into the visible gaps to make the product more and more renewable.
  • 16. Conclusion… The interactions between two materials and the substrate are variable, and could bring about a comparative advantage for paper-based packaging producers when compared with synthetic barrier materials. Applying bio- based materials could improve the barrier properties of paperboard for food-packaging applications. Depending on the paper substrate, specific barrier properties were differently affected, and could be selectively optimized and adjusted for the consumer’s needs.
  • 17. • Greater speed in involving IS standards and expert scientific advice; • Increased inclusiveness of higher ecofriendly standard development process, including risk assessment; • Greater usefulness of standards in terms of relevance to their needs and timeliness; and • More effective capacity-building for development of national food control systems. To impart advances…