Starch packaging

The packaged starch suspensions were then gelatinized using the following procedures ... 

Package Starch/cellulose derivates Reduction of synthetic polymers, increase biodegradablility... 

J. Fritz, U. Link, and R. Braun, Environmental impacts of biobased/biodegradable packaging, Starch, 53,105-109, 2001. 

The main use of thermoplastic starch alone is in foam applications. Starch-based foams have been found to be an effective alternative to PS foam in loose-fill protective packaging. Starch-based foams offer the advantage that they are readily biodegradable if they escape into the environment. They also offer superior antistatic properties. Starch-based foam, however, has some disadvantages it is brittle and the density is higher than PS. Foamed, starch-based articles are prepared by heating starch in an extruder in the presence of water with subsequent extrusion. 

Expanded polystyrene [13] Novamont starch-based [14] Free-fiow packaging starch-based [15]... 

Av6rous, L., Fringant, C. and Moro, L. (2001) Starch-based biodegradable materials suitable for thermoforming packaging. Starch, 53, 358. 

Water-Soluble Films. Water-soluble films can be produced from such polymers as poly(vinyl alcohol) (PVOH), methylceUulose, poly(ethylene oxide), or starch (qv) (see Cellulose ethers Polyethers Vinyl polymers). Water-soluble films are used for packaging and dispensing portions of detergents, bleaches, and dyes. A principal market is disposable laundry bags for hospital use. Disposal packaging for herbicides and insecticides is an emerging use. 

Compressed yeast is also sold in supermarkets in 18-g and 56-g packages. Since this product contains approximately 10% added starch to increase its shelf life, it has a lower protein content and fermentative activity than the compressed yeast sold to bakeries. 

Low cholesterol egg products are formed by extraction of cholesterol from the egg. Attempts have been made to extract cholesterol by using hexane or by supercritical CO2 extraction methods (24,25). A whole egg product in which 80% of the cholesterol is removed by a process using beta-cyclodextrin, a starch derivative, added to egg yolks has been introduced. The cyclodextrin binds up to 80% of the cholesterol, the mixture is centrifuged, and the Hquid separated. The cholesterol-reduced yolk is then blended with egg white, pasteurized, and packed in asceptic containers to give a Hquid whole egg product having a shelf Hfe of 60 days under refrigeration (see Eood packaging). 

Most of the long, scary-sounding chemicals listed on packages of supermarket bread are actually made from other foods they are added to prevent the starch in the bread from changing, oxidizing, or becoming moldy. 

Drying out can be prevented in one of two ways, either by packaging or by lowering the water activity of the product. Starch retrograda-tion can be inhibited by using a starch complexing emulsifier with or without the addition of fat. Mould growth is inhibited by a low water activity. 

Starch, being cheap, will continue to be an attractive substrate(81) unless the blends and grafts are determined to be unacceptable substitutes for packaging materials. 

There have been more efforts to use blends such as Nova Chemicals Arcel (an ethylene styrene interpolymer in bead form) to create a more durable foam than EPS. EPP can be moulded into complex shapes, with the steam bonding of the beads (291). These packaging foams compete with polyolefin film products such as Jiffy foam (bubblewrap) and macrobubbles made by heat sealing 150 mm lengths of tubular LDPE film. As it is difficult or costly to recycle such foam products, in some countries there is a move towards biodegradable starch foams and moulded paperboard. 

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