How does the jelly PP cup sealing film protect the color and flavor with the composite process?

As an important technology in the field of modern food packaging, the composite process forms a composite material with multiple functions by precisely combining different materials. In the production of jelly PP cup sealing film, the use of the composite process not only improves the physical properties of the packaging, such as strength and toughness, but more importantly, gives it excellent barrier properties. The core of this process is to select the appropriate substrate and functional layer, and combine them closely together through advanced bonding technology to form an indestructible protective barrier.

The substrate of the jelly PP cup sealing film is usually made of polypropylene (PP) material, which is an ideal choice in the field of food packaging because of its good mechanical properties, chemical stability and heat sealing properties. The functional layer may include aluminum foil, EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate), etc. These materials provide all-round protection for jelly with their unique barrier properties.

Light, a seemingly harmless natural element, is actually one of the main culprits of food oxidation and fading. As a colorful food, the color retention of jelly is crucial to consumers' purchasing intention and eating experience. Special barrier layers in composite films, such as coatings containing aluminum oxide or titanium dioxide, can effectively reflect or absorb light, thereby reducing the destructive effect of light on the internal components of jelly. These barrier layers precisely control the transmittance of light, allowing the jelly to maintain its original bright color inside the package, even when displayed on the shelf for a long time.

It is worth noting that light blocking is not a simple "light blocking" process. The design of composite films needs to consider the effects of different light sources (such as natural light, fluorescent lights, and LED lights) on the color of jelly, as well as the absorption and reflection characteristics of the jelly's own color to light. Therefore, the barrier layer design of composite films often needs to be customized according to the color, transparency and expected shelf life of specific jelly products to achieve the best color retention effect.

Oxygen is one of the main factors that cause food oxidation and deterioration. Nutrients such as sugar and protein in jelly will undergo a series of chemical reactions under the action of oxygen, resulting in a worse taste, darker color, and even unpleasant odor. The composite film significantly reduces the oxygen permeability by adding high-efficiency barrier materials such as EVOH and PVDC (polyvinylidene chloride), thereby extending the shelf life of the jelly.

The design of the oxygen barrier layer needs to consider not only the barrier properties, but also the air permeability and heat sealing properties of the material. This is because the jelly needs to undergo a heat sealing process during the packaging process to ensure the sealing of the package. If the barrier layer material is too dense, it may affect the heat sealing effect and cause the package to leak. Therefore, the design of the oxygen barrier layer of the composite film needs to find the best balance between the barrier properties and the heat sealing properties.

In food packaging, odor barrier is also very important. Food may be exposed to various odor sources during storage and transportation, such as plastic, ink, and even other food odors. Once these odors penetrate into the jelly, they will seriously affect its pure flavor. By adding special barrier layer materials, such as activated carbon, zeolite, etc., the composite film can effectively absorb or block external odors to ensure that the jelly maintains its original flavor characteristics inside the package.

The design of the odor barrier layer also needs to consider the volatile components of the jelly itself. Volatile components such as flavors and fruit flavors in jelly may gradually evaporate during storage, resulting in a weakened flavor. Therefore, the design of the odor barrier layer of the composite film needs to minimize the adsorption of volatile components inside the jelly while blocking external odors to maintain the persistence of its flavor.

Although the composite process has shown excellent barrier properties in the jelly PP cup sealing film, its production process still faces many challenges. For example, the bonding strength between different materials, the processing performance of the composite film, and the cost-effectiveness trade-off. To solve these problems, the food packaging industry is constantly exploring new materials, processes and technologies, such as bio-based materials, nano-barrier technology, and intelligent packaging.

As consumers pay more attention to food safety, environmental protection and sustainability, the composite process of the jelly PP cup sealing film will pay more attention to the recyclability and biodegradability of materials and energy conservation and emission reduction in the production process. The development of intelligent packaging technology will also bring revolutionary changes to jelly packaging. For example, smart labels can be used to monitor the environmental conditions inside the packaging (such as temperature, humidity, oxygen concentration, etc.) to evaluate the quality of the jelly in real time, providing consumers with a safer and more convenient eating experience.