Without anti-fogging agents water droplets stemming from the food will form on the inner surface of the film, creating a unclear layer that will make the product look less appealing. The moisture may also damage the food and affect its shelf-life. Anti-fogging agents don’t prevent the moisture from occurring but minimize the droplets and make them spread on the film surface. “As it is, commonly used food emulsifiers such as polyglycerol esters (E475) and mono- and diglycerides (E471), known as glycerol mono stearate (GMS) in the polymer industry, are not only safer and more sustainable, but also offer several additional benefits such as improved performance, faster production runs and a superior cost-in-use compared with conventional additives,” says Bjarne Nielsen. MAINTAINING A CLEAR VIEW Various types of polyethylene (PE) films are used in food packaging. But to create a more appealing presentation of the product and avoid adverse effects on food quality or freshness, the films need to be modified to prevent the formation of water droplets on the under surface. By adding vegetable-based antifogging agents, the anti-fog will migrate to the polymer’s under surface and lower its surface tension, resulting in water no longer condensing as small, discrete droplets but as a continuous film of water. This will not only make the packaging more transparent but also prevent the collection of moisture, protecting product quality and extending shelf-life. dust, particularly in low humidity, and can potentially damage the aesthetic appeal of the product. In addition to attracting dust, the build-up of static charges in plastics can cause problems for plastic packaging manufacturers: • Film manufacturers, for exam- ple, face reduced production speed limits due to static problems during film rolling. • Manufacturers of plastic bot- tles, closures and containers are often faced with handling problems during stacking, as well as packaging instability and congestion on conveyer belts. • Static can also lead to difficul- ties in sealing packages for powdered foods. • Furthermore, extruded films used for packaging of consumer electronics must not be statically charged, as this can potentially damage the product. “Efficient anti-static agents can dissipate charge from a polymer surface and prevent a static charge build-up, which means that dust and other fine particles will not be drawn to the packaging surface and the product will maintain a clean and attractive appearance”, explains Bjarne Nielsen. Anti-static agents work by migrating to the polymer surface, where they interact with ambient moisture, creating a conductive layer that can dissipate charge. SAFER COLOUR DISPERSION Supported by 100 years of experience in developing and perfecting emulsifiers used in food, Palsgaard’s R&D staff have unique insight into the molecular behaviour of the many different substances that make up emulsifiers. This has enabled the development of innovative, efficient, safe and sustainable possibilities for the polymer industry – and Palsgaard’s series of dispersing aids is a good example: Traditionally, powdered, petrochemical-based waxes have been used to coat the colour pigments and help distribute them in the polymer product. Mixing the waxes with the expensive colour pigments, however, is a dusty affair. This is likely to be a concern for workplace safety – and to result in sub-optimal distribution of the colour pigments. NO MORE DUSTY PACKAGING Just as consumers tend to avoid products with an unclear, condensed under surface, so too, are they put off by dust-covered packaging. Due to the static nature of plastic packaging, it easily attracts Adding food-approved, vegetable-based anti-static agents to PE-film will prevent the content from sticking to the packaging, thereby making it easier to seal the film while relieving consumer concerns over their food coming into contact with chemical substances. 2
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