CHAPTER 6

FOOD PACKAGING

Information Sheet 6.1

Roles of Food Packaging

Packaging is necessary aid to processed and preserved food from deterioration. Its most significant
function is protective function. It enables the product to attain its maximum shelf life by providing a
physical barrier between the food product and the external environment thereby ensuring hygiene and
reducing the risk of product wastage due to contamination (Sonido, et al., 2010).

The Roles of Food Packaging are the following (Sonido, et al., 2010):

ROLES RATIONALE
a. Protect content and • Provides barrier between food and environment preventing entry of
extends shelf life microorganisms, oxygen that causes deterioration and odors from
other materials.
• Reduce mechanical damage during handling.
b. Optimize safety and • Prevent post process contamination.
quality • Shows evidence of tampering.

c. Facilitates handling • Easy to transport and store.

d. Convenience of use • Easy to open and reseal. Reduce household waste; only edible
and reuse portion are in the package.
e. Identification and • Package is labeled with the name of the product, the ingredient
description of content used and other information about such as nutritional contents.

f. Provide instruction for • Tells consumer how to safely handle the product
use
g. Marketing tool • Promote contents and brand identification

Supplementary Learning Resources 6.1

https://www.youtube.com/watch?v=WyFLfE2PomI

Self-Assessment Questions 6.1

Enumeration. Enumerate the roles of food packaging.

1.
2.
3.
4.
5.
6.
7.

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 Information Sheet 6.2
Classifications of Packaging

Classifications of Packaging According to Basic Function (Sonido, et al., 2010):

1. Primart – package that is in direct contact with the food
2. Secondary – contains several of the primary packs like carton box
3. Tertiary- shipping package containing several units of the secondary package.

Unprocessed foods are provided with efficient primary containers by nature, such as husk of
coconut, peel of pomelo, shell of eggs and the like. In packaging these unprocessed products, we
generally need only a secondary outer box, wrap, or drum to hold units together and give gross
protection (Sonido, et al., 2010).

Unprocessed food, on the other hand like, beverage, ham and bacon, smoked fish, canned
sardines, sauces and fruit concentrates often will be filled into primary containers such as plastic
pouches, bottles, tin cans, aluminum cans, etc. The secondary container can be carton box that contains
several of the primary packs. The tertiary pack package may be the shipping package containing several
units of the secondary package (Sonido, et al., 2010).

Self-Assessment Questions 6.2

Enumeration. Enumerate the classifications of packaging according to basic function.

1. ____________________________
2. ____________________________
3. ____________________________
 Information Sheet 6.3
Required Properties of Packaging

The required properties for packaging so as to carry out its function are the following (Sonido, et
al., 2010):

1. non-toxic and compatible with the specific foods it contains

2. sanitary protection
3. moisture and fat protection
4. gas and odor protection
5. light protection
6. resistance to impact
7. transparency
8. tamper-proof
9. ease of opening
10. pouring features
11. reseal features
12. ease of recycling/disposal
13. size, shape, weight limitations
14. uniformity for bulk packaging
15. appearance, printability
16. low cost

For protection, the very important consideration is the ability of packaging material to provide
hermetic seal. Hermetic seal means that the container is impervious to microorganisms, dirt and other
foreign materials. It also provides protection from moisture gain or loss and from oxygen pickup from
the atmosphere (Sonido, et al., 2010).

Self-Assessment Questions 6.3

Enumeration. Enumerate the required properties for packaging so as to carry out its function.
1. ____________________________
2. ____________________________
3. ____________________________
4. ____________________________
5. ____________________________
6. ____________________________
7. ____________________________
8. ____________________________
9. ____________________________
10. ____________________________
11. ____________________________
12. ____________________________
13. ____________________________
14. ____________________________
15. ____________________________
16. ____________________________
17. ____________________________
 Information Sheet 6.4
Packaging Materials

The most common types of material used for food packaging are:

1. Paper packaging is coated or impregnated with such materials as waxes, resins, lacquers, plastics
and laminations of aluminum to improve moisture and gas impermeability, flexibility, tear resistance,
burst strength, grease resistance, sealability, appearance, printability, etc. Its main use in food
packaging is as secondary packaging, especially as carton boxes. Laminated paper is also used for
baked products such as biscuits, cakes and cup cakes. Composite cans use paper as laminates;
currently used to pack such potato snack items as Pringles and Pik-nik (Sonido, et al., 2010).

Some of the paper packaging material used:

a. Kraft paper is brown unbleached heavy duty paper commonly used for bags and as loose
wrapper for bread bought from bakeries and peanuts. It is seldom used for processed foods as
a primary container (Sonido, et al., 2010).

b. Parchment paper is paper pulp that had been treated with acid causing a modification in the
cellulose to give the material wet strength and water and oil resistance (Sonido, et al., 2010).

c. Glassine-type papers are characterized by long wood pulp fibers which impart increased
physical strength (Sonido, et al., 2010).

d. Paper laminated with plastic materials (Sonido, et al., 2010).

2. Glass Containers are chemically inert but it is its metal closure which has problems of corrosion and
reactivity with acidic foods. Its major disadvantage is its susceptibility to breakage, which may be due
to internal pressure, impact, or thermal shock. This limitation can be minimized by proper matching of
the container to its intended use and better handling practices (Sonido, et al., 2010).

Older types of glass containers- were thick and heavy. These heavier glass jars were less likely to
break from internal pressure, but were more susceptible to both thermal shock and impact from
breakage. Greater thermal shock breakage of the heavier jar is due to wider temperature differences
which cause even stress between the outer and inner surfaces of the thicker glass. Greater impact
breakage susceptibility of the heavier jar is due to lower resilience of its thicker wall. Improvements in
glass making technologies have made possible thinner, lighter materials with much reduced tendency
to break. These improvements utilized coatings with special waxes and silicones (Sonido, et al., 2010).

Breakage due to thermal shock is avoided by minimizing temperature differences between the
inside and outside of glass containers whenever possible. Manufacturers recommend the temperature
difference between the inside and outside of the glass should not exceed 44 oC. This requires warming
of bottles before hot filling and gradual cooling after processing (Sonido, et al., 2010).

On the other hand, advantages of glass containers are the following (Sonido, et al., 2010):
a. They do not react with food content
b. They are transparent as customers can see the food they are buying
c. They can be manufactured in various shapes (regular and fancy) and sizes (mini bottles to
carboys), and color
d. They can be manually sealed, eliminating the need for special sealing machine, which is
usually expensive for small scale processors
e. They are reusable
f. They can accommodate various types of closures, suitable for various types of products like
metal caps, plastic caps, corks and aluminum caps.
3. Tin can or tinplate is a container made of tinplate and is known as can. It is a rigid and impervious
material, consisting of a thin sheet of low carbon steel coated on both sides with a very thin layer of tin.
It can be produced by dipping sheets of mild steel in molten tin (hot-dipped tinplate) or by the electro-
deposition of tin on the steel sheet (electrolytic tinplate). The major advantage of tin can is its durability,
particularly the fact that it does not break. It is resistant to thermal and impact shock thus lends itself to
high speed high volume operations (Sonido, et al., 2010).

Tin is not completely resistant to corrosion buts its rate of reaction with many food materials is
considerably slower than that of steel. The effectiveness of tin coatings depends on the following
(Sonido, et al., 2010):
• Its thickness which may vary from about 0.5 to 2.0 micrometer
• Uniformity of its thickness
• Method of applying tin which today primarily involves electrolytic plating
• Composition of the underlying steel base plate
• Type of food
• Processing factors

Many canned food including corned beef, tomato products and evaporated milk actually owe their
characteristics flavor to a small amount of dissolved tin, without which these products would have an
unfamiliar taste. However, if the reaction between food and tin is considered unfavorably such as the
blackening of the food like corn due to sulfur compounds, lacquer coated is recommended. Lacquer
coatings are not only protect the metal from corrosion by food constituents but also protect the foods
from metal contamination, which can produce off color and flavor depending upon the specific food
(Sonido, et al., 2010).

The different types of lacquer are the following (Sonido, et al., 2010):

a. R enamel (oleoresinous) – protects natural pigments; applicable to beets, cherries, and

highly colored foods

b. C-enamel (oleoresinous with zinc oxide) – prevents black sulphide discoloration;

applicable to corn, peas, poultry and seafoods

c. Epoxy – acid resistant and good adhesion; applicable to acid foods, high fat foods

d. Phenolic – chemically stable, low permeability to sulphide ; applicable to seafood and milk

4. Plastic film and foil

Films and foils have different values for moisture and gas permeability, strength, elasticity,
inflammability and resistance to microbial and insect penetration. Many of these characteristics depend
upon the film’s thickness (Sonido, et al., 2010).

The two commonly used films are cellophane and polyethylene. Cellophane can be used for
packaging dried products, mainly for dried fruit leathers. Polyethylene sheets have a variety of uses;
flexible, transparent and have a perfect resistance to low temperatures, impermeable to water vapor
and can be easily heat-sealed; material used for plastic bags; good packing material for primary
protection of dehydrated products. If better protection is needed to prevent flavor and gas losses, it will
be necessary to combine polyethylene with other materials to form laminates (Sonido, et al., 2010).

5. Laminates are combined multi-layers of various flexible materials (paper, plastic films, metal foils,
etc.). Commercial laminates contains up to as many as 8 different layers. Examples of laminates are
the following (Sonido, et al., 2010):
a. Nylon and Polyethylene (PE) – to make a boilable bags
 b. Cellophane and PE – for instant noodles
c. PE, paper, PE, aluminum, PE – used for milk, fruit juices and even wine.
d. Polyethylene terephtalate (PET), nylon, polyvinlyidene chloride (PVDC), aluminum, sealant –
retortable laminate

6. Copolymers refer to a mixture of chemical species in the resin from which films and other forms can
be made. Providing many variations possible make copolymers an important class of plastics to extend
the range of useful food packaging applications (Sonido, et al., 2010).

7. Active packaging refers to the incorporation of oxygen absorbing, metal chelating, or moisture
scavenging agents as an insert or built into packaging material. It has greatest value in respiring fresh
produce. Japan lead the use of active packaging in Asian countries. Active packaging- can protect food
and minimize or retard inevitable deteriorations; another example of the hurdle principle in action
(Sonido, et al., 2010).

Supplementary Learning Resources 6.4

• https://www.youtube.com/watch?v=bQl9gZLKfRY
• https://www.youtube.com/watch?v=BS6SjL21nPg
• http://www.dotugo.com/blog/92-packaging/283-different-types-of-packaging-materials.html

Self-Assessment Questions 6.4

Enumeration. Enumerate the most common types of material used for food packaging.
1.
2.
3.
4.
5.
6.
7.
 Information Sheet 6.5
Labeling

The aspect of food packaging that gives information about the food is the label. The label is
often the only means of communication between the manufacturer and the final customer. Food labeling
is regulated by laws specific to each country (Sonido, et al., 2010).

A Filipino processor who intends to export his product to other countries must be aware of the
label requirements of the importing country. Mislabled food is considered adulterated and cannot be
sold in that country (Sonido, et al., 2010).

The food label bears the following mandatory information (Sonido, et al., 2010):

a. Name of food, indicating specifics such as form or process used.

Examples: Frozen Deboned Milkfish, Sterilized Coconut Milk and Mango Halves in Syrup.

b. Net quantity of food in the package.

Examples:Drained wt 350 g or Net Wt 250 mL

Some countries like U.S., prescribe a specific location and font size of the net content
declaration. While almost all countries require metric unit for quantity declaration, USA requires
English units like pounds, oz. or quarts.

c. Ingredients used in food listed in descending order according to weight. The highest amounts
used are listed first and the least amount last. Water when used in the food is an ingredient and
listed accordingly. Thus it is not unusual to see the ingredient listing of a beverage to start with
water, since in many cases it is the largest amount in a ready-to-drink beverage. EU countries
require quantity ingredient declaration (QUID), indicating the % of the emphasized ingredient
used in the product. Example: 50% mango.

d. Brand name

e. Responsible firm, which can be the manufacturer or the distributor and the accurate address of
such responsible firm. For imported products, some countries require an address in the
importing country. A Filipino exporter to the European Union should include on the label the
name and address of the agent or distributor located in an EU country.

f. Nutrition label, if a nutritional claim is made on the label such as: High in calcium, A rich source
of Vitamins and Minerals. Other countries such as the USA and Canada requires nutritional
label on all food regardless of whether a claim is made or not. Some countries also requires a
specific format of nutritional information. Most countries follow the Codex Alimentarius format
but USA and Canada require specific formats.

g. Use by date or expiry date. Different countries require different ways of writing dates,
Philippines: month-day-year; Australia: day-month-year; Canada: year-month-day; Japan:
year-month-day; EU: day-month-year. BFAD requires open dating on 5 products; baby food,
powdered milk, liquid milk, bakery products, Vitamin C enriched products; Europe has specific
guidelines for Use by date and Best Before date, while some countries has no such
specification.

h. Country of origin. The country of origin is defined as the last country where the processing was
done regardless of the source of raw material used.

i. Lot identification number. A lot is defined as a group of products that have been processed
under exactly the same condition. Thus, if there were two processing batches, these two
batches would have two different Lot Identification Codes. Also even if the products were
processed together but the raw material sources were not the same, the lot identification should
be able to differentiate these sources.
 j. Language of the label should conform to the language of the market. In Canada for example,
all products entering Canada should have the 2 official languages (English and French) on the
label. In Japan certain information must be in Japanese and should be located in a unified area.
In EU, the language should be in the official language of the importing language; in Saudi Arabia
and other Middle Eastern Countries specific information should be in Arabic.

k. Other information on the food labels include: safe handling instructions, warning statements,
suggested utilization or serving, specific certifications such as: Halal certification, Organic
certification, Kosher certification; bar code, trademarks, copyrights, recycle symbols, allergen
declaration, GMO declaration and Irradiation declaration. Allergen declaration is mandatory in
such countries as USA, EU, Australia, and Canada. GMO declaration is mandatory in EU, and
irradiated food identification is mandatory in most Muslim countries.

Self-Assessment Questions 6.5

Enumeration. Enumerate the most common types of material used for food packaging.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
 SYNTHESIS

Food processing and preservation are procedures being done to prevent food spoilage to extend
shelf-life of food so as to reduce food wastage. There are three categories of food processing and they
are all important in producing wide varieties of safer and more convenient food products which can be
sold for extra income, thus providing livelihood for many.

Different food components are very reactive and therefore prone to many chemical reactions like
hydrolysis, oxidation, enzymatic browning and many others, most especially when different factors
causing food deterioration are present. So, it is the goal of food preservation to prevent undesirable
changes in wholesomeness, nutritive value, sensory quality and safety of foods by controlling the growth
of microorganisms and the undesirable chemical, physical and physiological changes. Also, it is the two
important principles of food preservation are to prevent or delay of microbial decomposition and prevent
or delay of self decomposition of food.

Specific control measures in food, such as temperature control, water activity control, pH or
acidity control, chemical control or use of preservatives and the control of oxygen or air by packaging
should be determined first to know the specific methods preservation to be applied. These methods of
food preservations are classified into three: physical, chemical and biological. These different methods
of food preservation can be applied using the different tools, utensils and equipment.

In the proceeding chapters of this module, different food processing and preservation methods
are discussed thoroughly like salting, curing and smoking; fermentation and pickling; concentration and
sugar preservation; and preservation by heat application or thermal processing. Procedures in producing
different food products for each method were also discussed. Lastly, different food packaging and proper
labeling are discussed in the last chapter.