Instant Noodle packaging film
Choosing the right instant noodle packaging is very important. The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, all of which are good for health. With the accelerating globalization and the increasing pace of life, fast foods such as instant noodles are becoming more and more popular.
As deep-fried food, the instant noodles contain a lot of fats and oils. In order to prevent the product from bad taste due to oil rancidity, the instant noodle packaging is required to have a high oxygen barrier property. Oxygen barrier performance is an important factor affecting the shelf life of the instant noodle. If the oxygen barrier is poor, the instant noodle in the long-term transportation and storage process is easy to cause the trouble such as souring, odor, mold and other problems leading to spoilage.
Instant noodles are generally made by deep-frying, and the fat content is high, while the moisture content is very low because they are dry foods. Therefore, in order to protect the instant noodles from oxidation and deterioration, the packaging should have excellent barrier properties.
properties.
In general, there are the following requirements for the instant noodle packaging:
1. Moisture-proof, anti-fat souring.
2. To prevent the loss of flavor.
3. To prevent outside intrusion of odor, to avoid pressure.
4. Quantitative packaging, good sales appearance, no oil pollution.
5. Easy to open, good machinery operability.
6. Excellent oxygen barrier performance.
If not choosing the right packaging to protect the instant noodles, after long time storage, it will be oxidized and decomposed, resulting in toxic aldehyde peroxide. If eatting these deteriorated instant noodles, it may cause dizziness, headache, fever, vomiting, diarrhea and other trouble.
Now, there are transparent laminated materials and aluminized laminated materials for instant noodles packaging bag, of which, aluminized laminated film is a mainly packaging material used for instant noodles packaging.
Aluminized laminated film is widely used in the packaging of instant noodles because of its high level of light barrier properties. Now the most used aluminized film structure is: BOPP/VMCPP. Transparent material structure mainly has two options: PET/CPP or BOPP/CPP. It's outer material is usually BOPP film. BOPP material has a smooth surface, high transparency, good optical properties and excellent water vapor barrier ability.
However, to keep the instant noodles in good taste, it is not enough just to choose the right package, but also to put the instant noodles in a suitable storage environment. If stored improperly, the taste, smell will go bad, even in the period of the shelf life.
The instant noodles need to be stored in a dry and cool place, please remember never to put in a humid place, such as the refrigerator, the refrigerator moisture is a lot, easy to make the noodles become moist on the taste of adverse effects. The instant noodles themselves are very low moisture food, and if left in a high temperature and high moisture environment for a long time, the environmental moisture will be transferred to the instant noodles, and with the high temperature, microorganisms will multiply extremely easily, which will then lead to the instant noodles spoiling. In summary, instant noodles are fried noodles, made in a way that the cut noodles are steamed and fried at high temperatures, so dry storage is enough.