Creating Safer Packaging Using Edible Polymer Additives Consumers aren’t just becoming increasingly interested in food ingredients and how they’re produced, but also in the safety of food’s plastic packaging. Applying the capabilities of vegetable-based emulsifiers to packaging materials presents an easy, affordable way to lift safety and ease production. FROM FOOD TO POLYMERS Invented in 1917 by Palsgaard’s founder, Einar Viggo Schou, the modern emulsifier was originally intended to reduce spattering in margarine. Since then, the use of emulsifiers has become much more widespread, with applications ranging from prevention of heat shock in ice cream, to viscosity control in chocolate, and aeration in baked goods – and most recently, as a functional polymer additive. Ask a polymer producer which emulsifiers he is using, however, he’ll most likely not know what you are talking about. “Essentially, emulsifiers allow oil and water to mix and form a stable emulsion, which is very useful in food production”, explains Bjarne Nielsen, Business Development Manager for non-food products at Palsgaard. “When used in polymers, however, emulsifiers have different functionalities, making them suitable as anti-fogging and anti-static agents as well as dispersing aids”, he continues. Traditionally, petrochemical-based additives have been used to deliver these functionalities but, as consumers become increasingly concerned about possible migration from the plastic packaging into food products, plastic manufacturers have started to explore safer and more sustainable solutions. 1
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