Classification and Characteristics of Packaging Specialty Paper

1) Retractable paper: Japan has successfully developed a retractable paper that uses wood and pulp as raw materials and does not contain any synthetic resin and can be directly pressed into packaging containers. This paper is 5 to 10 times more stretchable than plain paper. The paper packaging container has the same strength as the plastic packaging container and can be used to package daily necessities and foods. Not only is the production cost relatively low, but also it can be recycled, which is expected to replace plastic packaging containers.

2) “Npimold Paper” deep-stamping paper: Japan's Nippon Paper Company developed and produced deep-stamped papers that use natural fibers as raw materials under the product name “Npimold Paper” and its stretchability is 5-10 times that of plain paper. This stamping paper can press texturing, graphics and three sets of curved surface when molding, similar to the processing of plastic products, smoothing its convex image can achieve better sealing.

3) Paper grain bags: The traditional flour package bags are not satisfactory in terms of strength, moisture resistance and other aspects. At present, the basic test of high-weight chicken skin paper used for making flour-sized packaging bags has been successful. This kind of white chicken skin paper produced using imported bleached softwood pulp has high whiteness, no fluorescence and strong pulling force, and meets the sanitary requirements. The paste bottom bag made of it uses a trapezoidal bonding method, and each layer is independently bonded, and a layer of paste is used to stick together between the layers to make it more firm. This new paper bag is 1.5 times stronger than ordinary paper bags. A bag of four-layer paper bags full of 25 kilograms is free to fall 15 times at a height of 1.5 meters. The bag is still not damaged. This kind of paper bag itself has hygroscopicity. Under the same conditions, it will take 2-3 months to pack flour in paper bags rather than in bags. Another feature is non-toxic, odorless, non-polluting, and meets food hygiene standards.

4) Special food packaging paper

A Solar insulation paper

A paper developed by the United States that converts solar energy into heat. It works like a solar collector. If you use it to pack food and put it in a place where it is exposed to the sun, it collects heat continuously. The food can be heated and kept warm until the paper is opened and the heat is removed.

B Far-infrared packaging corrugated paper

Far-infrared packing corrugated paper developed in Japan can be processed into packing boxes for packaging fruits, which can prolong the retention period of activated water molecules in fruit, so that the freshness of fruits is more than 1 times longer than that of ordinary corrugated boxes. This kind of paper is on corrugated paper of 100% natural pulp. It is coated with a layer of ceramic that can release far-infrared rays, and then a layer of polyethylene film is applied on top of the ceramic to prevent the ceramic from falling off.

C edible anti-corrosion paper

Japan has developed a kind of anti-corrosion paper that can be used for food packaging. Its production process is as follows: the raw paper is first immersed in an ethanol solution containing 20% ​​succinic acid, 33% succinic sodium and 0.07% sorbic acid, and then dried. Foods with marinade in this paper can be stored at 38°C for 3 weeks without deterioration.

D Dewatering function wrapping paper

Japan has developed a wrapper that has a dehydrating function without heating or additives. This type of paper selects a semi-permeable membrane that is permeable to water as a surface material, and a high osmotic pressure material and a polymer water-absorbing agent are placed on the inside. Since the osmotic pressure difference of the moisture in the liquid in the food can be moved through the semipermeable membrane to the high osmotic pressure substance, these water molecules are fixed by the polymer water absorbing agent. The wrapper does not damage the cells of the food tissue. It absorbs water along the intercellular spaces and not only absorbs moisture from the surface of the food, but also absorbs deep water inside, and also has the function of absorbing water at a low temperature. This type of wrapper can inhibit the activity of enzymes, prevent the decomposition of proteins, and reduce the proliferation of microorganisms, so as to maintain the freshness of foods, condense umami components, remove water vapor, and improve the toughness.

E Okara paper

The waste bean curd residue is made into water-soluble paper and can be widely used for the packaging of instant noodles, seasonings, barbecues, cakes, and fruits. Its method of preparation is to add fatty acid and protein acid to the bean curd residue to allow it to decompose, then wash it with warm water, dry the finished fiber, and then add the yam, steamed bread, dextrin, oligosaccharide, polypropylene glycol and other adhesives. production.

F 果渣纸

Japan's Takasaki Paper Co., Ltd. has studied the production of pomace from the waste of apple pomace from the food industry. The production method is simple: remove the grains in the pomace, pulverize it into pulp, and add the appropriate amount of wood fiber to make it. This kind of fruit residue paper is easily decomposed after use, and can be burned or composted. It can also be recycled and recycled, making it less likely to pollute the environment.

G special coated paper packaging

Unifill, Italy, partnered with Nippon Paper to launch two peelable shell-type paper-packed cheeses in the Japanese food industry. This kind of paper packaging using the special film technology pioneered by UniFeel is favored by the Japanese.

H Vegetable paper

Vegetable paper was first developed by Japan and was also called paper dish. The common characteristic of vegetables and foods is rich in dietary fiber, multi-vitamins and minerals, among which the dietary fiber is quite stable in processing and production. Therefore, the nutritional loss of processed paper products is very small, and the water content of the products is small (about 10%). For easy transportation and storage. It not only increases the added value of vegetables, but more importantly, it solves the problem of vegetables that are perishable and difficult to store. As far as the production process is concerned, there are mainly two methods. The first method is a compression molding method in which the slurry is laid flat on a forming plate and is subjected to two baking moldings; the other method is a roll forming method, that is, the slurry is rotated in two opposite directions. The pressure roller is directly pressed into a paper shape and dried after being sliced ​​to obtain a finished product.

At present, only the production of vegetable paper in Japan has reached a certain scale. The processing technology and equipment have entered the fourth generation, and the maximum daily output can reach 30,000 per day per production line.