Why food is packed in aluminium foils

Why food is packed in aluminium foils? Traditionally, tin foil was the main food packaging foil, but now it is replaced with aluminum foil. This is because most of the aluminium foil papers nowadays are manufactured using vacuum coating technology. The cost is relatively low and the chemical properties are relatively stable. Most of the foil papers are manufactured by mechanical calendering. The price is higher and the use is far less extensive than that of aluminum foil paper. A food packed in aluminium foil is protected against light, moisture and heat. Let’s take chocolate for example.

food packaging aluminium foil manufacturers

Chocolates should be eaten immediately after being unpacked. If you want to save them, it is best to place it at a temperature of 12~18 degrees to avoid light, water and odor. Under such conditions, the oil crystals in the chocolate can be kept stable, the product is firm and brittle, and the appearance maintains a bright color. The storage time is generally more than 4 weeks, and the quality dark chocolate can be stored for a longer period of time than milk chocolate and white chocolate.

The chocolates produced in the factory usually have a shelf life of about 1 year, and those hand-made fresh chocolate desserts are best eaten as soon as possible. Although chocolate is not prone to spoilage, when the temperature reaches 20 degrees Celsius, the composition of the cocoa butter inside will melt and begin to separate. Once frozen, it will condense a white creamy substance on the surface, affecting the flavor. Therefore, chocolate is usually wrapped in food packaging foil paper and kept in a refrigerator.

Second, food packaging aluminium foil manufacturers says that aluminium foil packaging provides chocolates with a perfect environment with a maximum relative humidity of 65%. The water vapor in the air has a great influence on the quality of the chocolate. The special storage time is long. The chocolate products that have not reached the seal are prone to the so-called frosting phenomenon, and even deteriorate after the water vapor is absorbed. Winter is the best season for chocolate tasting. If the temperature is below 20 degrees Celsius, just store it in a cool, ventilated place.

When the summer temperature is high, put chocolate packed in food packaging foil in the lower refrigerator compartment of the refrigerator and do not put chocolates in the freezer. Also, when you just remove the chocolate from the refrigerator, do not open it immediately, let it warm back to room temperature and then open it. The outer layer of the chocolate will not condense the water mist to affect the appearance and taste.

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