Process for producing heat-sealable edible sachet

Abstract

A process for producing an edible sachet comprising a film-forming matrix of carrageenan and egg white powder is disclosed. The sachet further comprises a food-grade plasticizer, such as sorbitol, and is configured to be heat-sealable for packaging consumable products. The edible sachet is produced from an aqueous carrageenan solution and an aqueous egg white solution that are combined, cast into a film, dried, and subsequently heat-sealed to form a sachet enclosure. The resulting sachet exhibits seal strength comparable to conventional oriented polypropylene plastic films while providing a biodegradable and edible alternative to petroleum-based packaging materials.