Food packaging is at the heart of the modern food industry and very few foods are sold unpackaged. Good packaging is important to prevent waste as well as maintain the desired quality of the food throughout its shelf life. Most materials used to package food are metal, glass, paper and polymers (plastic). Some packaging consists of a combination of two or more of these materials. Materials formed by bonding layers of polymer, paper and aluminum foil are common examples of such composite materials.
The chemical composition and physical properties of packaging materials determine their ability to perform various functions expected from packaging. The most important properties to consider in this context are transport properties, optical properties, mechanical properties and chemical reactivity.
Of all packaging materials, only glass is practically inert. Almost all other packaging materials react to some degree with the food inside and outside.
In recent years, the migration of low molecular weight substances from plastic packaging materials to food has been extensively studied. These substances include monomers and processing additives used in the production of plastic materials. The migration of vinyl chloride monomer from PVC packaging is particularly noteworthy, as this monomer is a potent carcinogen. Processing additives that can migrate to food are primarily plasticizers, antioxidants, and solvent residues.
In the tests and analyzes carried out in our institution, which has a wide range of technological equipment, trained and experienced staff and applies the most modern methods, national and international standards and legal regulations in force are complied with. Among the numerous tests carried out in this context, there are also product structure determination services.
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