Description
Edible packaging film extrusion is a continuous process that transforms starch or protein feedstocks into thin, flexible films suitable for food packaging.
Technical
During extrusion, starch or protein polymers are melted and plasticized by heat and shear, forming a homogeneous melt that is shaped into a film. The addition of plasticizers such as glycerol lowers the glass transition temperature, enhancing flexibility, while controlled residence time and temperature prevent thermal degradation of the polymers.
Science
Primary Reaction
Melting and plasticization of starch/protein polymers
Sensory Profile
Aroma ()
neutralstarch‑likeplasticizer‑sweetproteinaceous
Origin & History
Civilization
Japanese and Swedish research communities
Era
1990s
Region