Food Packaging Paper with Vegetable Oil Polymer Coating
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Solution Overview
Problem
Packaging papers for foodstuffs face a challenge in achieving sufficient resistance to fats, oils, and water while being recyclable or biodegradable, as existing methods using polyethylene or fluorine-containing substances compromise recyclability and biodegradability.
Innovation Solution
A packaging paper with a basis weight of 20-40 g/m², low filler content, and a coating of vegetable oil encapsulated in a polymer, along with talc and a binder, providing a dense structure and barrier properties against fats, oils, and water vapor, while being predominantly of biological origin for easy degradation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If packaging paper is coated with polyethylene to achieve high resistance to penetration of fats, oils and water, then barrier performance is improved, but recyclability and biodegradability deteriorate
Solution Approach 1:
The invention changes the chemical composition parameters of the coating by using vegetable oils (triglycerides) instead of polyethylene. The coating comprises 20-80 wt% vegetable oils, 10-50 wt% waxes of natural origin, and 10-50 wt% starch, creating a biodegradable alternative that maintains barrier performance while enabling recyclability.
Solution Approach 2:
The invention creates a composite coating material combining multiple natural components: vegetable oils provide water and fat resistance, waxes enhance barrier properties, and starch provides binding and structural support. This composite approach achieves the required barrier performance using only naturally degradable materials.
2Reliability
If packaging paper is coated with fluorine-containing substances to achieve very good resistance to penetration of fats, oils and water, then barrier performance is improved, but environmental safety and recyclability deteriorate
Solution Approach 1:
The invention converts potentially harmful synthetic chemicals into beneficial natural substances. By replacing fluorinated surfactants with vegetable oils and natural waxes, the coating maintains its water and fat repellent function while eliminating toxic effects on the environment and human health.
Solution Approach 2:
The invention fundamentally changes the chemical parameters of the coating material from synthetic fluorinated compounds to natural triglycerides and waxes. This parameter change eliminates persistence and bioaccumulation issues while maintaining the desired barrier functionality.
3Reliability
If packaging paper uses petroleum-based waxes to achieve high resistance to penetration of fats, oils and water, then barrier performance is improved, but environmental compatibility deteriorates
Solution Approach 1:
The invention changes the origin parameter of the wax component from petroleum-based to naturally-based sources. The coating uses 10-50 wt% waxes of natural origin such as beeswax, carnauba wax, candelilla wax, or jojoba wax, maintaining barrier performance while improving environmental compatibility.
Solution Approach 2:
The invention creates a composite system combining multiple natural materials (vegetable oils, natural waxes, and starch) that work synergistically to provide the barrier function previously achieved by petroleum-based waxes alone, while adding biodegradability and environmental safety.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution achieves high resistance to penetration of fats, oils, and water, maintaining food freshness, while allowing for recyclability or biodegradability, outperforming conventional methods in short-term barrier effectiveness and environmental compatibility.
Implementation Method 1
a coating of predominantly biological origin, has sufficient resistance to the penetration of fats, oils and water
Implementation Method 2
providing a dense structure and barrier properties against fats, oils, and water vapor
Data Source
AI summary
Discloses is a packaging paper for food having a grammage between 20 g/m2 and 40 g/m2, and having a filler content of less than 20 wt.% relative to the weight of the uncoated paper. On at least one side the packaging paper has a coating that contains a vegetable oil encapsulated in a polymer, and also talc and a binder. Both sides of the finished packaging paper have a Cobb 60 value of 14 g/m2 to 22 g/m2.