Safe PVC (polyvinyl chloride) food preservative film

Abstract

The invention relates to a safe PVC (polyvinyl chloride) food preservative film. The safe PVC food preservative film comprises the following components: 100 parts of polyethylene, 2 parts of dioctyl tetrahydrophthalate, 4 parts of modified starch, 5 parts of plant polysaccharides, 4 parts of squalane, dioctyladipate, 8 parts of light calcium carbonate, 9 parts of sodium alginate, 5 parts of sorbitol, 7 parts of titanium dioxide, 2 parts of casein and 1 part of arabic gum. The safe PVC food preservative film further comprises 7 parts of chitosan. The safe PVC food preservative film provided by the invention has the beneficial effects of broad antibacterial spectrum, capability of inhibiting a variety of bacterial propagules and fungal spores, good oxygen permeability, long preservation period and strong temperature tolerance, is suitable for freezing preservation and microwave heating, is used as a food grade packaging material and is non-toxic and harmless.

Description

[0001] technical field [0002] The invention relates to a chemical product, in particular to a safe PVC food preservation film. Background technique [0003] Plastic wrap is a kind of plastic packaging product commonly used by people to keep fresh food. Nowadays, people cannot do without it in many places in daily life. For example, it will be used for heating food in microwave oven, and it will also be used for storing food in refrigerator. PVC film is currently recognized as a good fresh-keeping material. Its oxygen transmission rate is much lower than that of polyethylene, which makes the food preservation period longer. The transparency of PVC film is much higher than that of polyethylene, so the food packaged with PVC film is sold Good looking, but the existing PVC plastic wrap is hydrophobic, and the water vapor evaporated from the food forms a layer of water mist on the surface of the film and becomes opaque, affecting the appearance of the product. At the same time,...

AI Technical Summary

Problems solved by technology

PVC film is currently recognized as a good fresh-keeping material. Its oxygen transmission rate is much lower than that of polyethylene, which makes the food preservation period longer. The transparency of PVC film is much higher than that of polyethylene, so the food packaged with PVC film is sold It is good, but the existing PVC plastic wrap is hydrophobic, and the water vapor evaporated from the food forms a layer of water mist on the surface of the film and becomes opaque, affecting the appearance of the product. At the same time, traditional PVC plasticizers are harmful to health