Author: Michael and Irene Ash
Published: 2008
Number of Pages: 1100 pages (Hard-backed, 280 x 215 mm)
An International Guide to more than 7500 Food Packaging Chemicals and Materials
The Handbook of Food Packaging Chemicals and Materials is a comprehensive source of information on chemicals and materials used in the packaging, holding, manufacturing, processing and treating of foods. Although these functions do not entail the addition of materials or chemicals to the food product, the direct contact with the food introduces the probability of migration of the chemicals and materials to the food product itself. Thus, there are regulations by government agencies throughout the world that attempt to specify and limit the use of these base materials (polymers, resins, paper/paperboard, metals, films, textiles) and the adjuvant chemicals used in conjunction with them.
Adding to the complexity of the selection of food packaging components is the variety of ways in which in a food product can be contained and distributed. Manufacturers choose a form of packaging based on a variety of factors, e.g., its effect on the marketability of the product, the specific requirements of the product, the type of protection needed, the method of distribution, its effect on shelf-life, and its environmental impact.
This reference is designed to function as a material and chemical selection tool for the food packaging and processing industry. It centralizes information on these food packaging and processing components by profiling both trade name and generic products, detailing their properties, uses, use levels, regulatory status, toxicology, sources for purchase, etc.
The reader can access the information on food packaging components based on the trade name, chemical components, functions and application areas, manufacturer, CAS number, EINECS/ELINCS number, and FDA regulation numbers.
