Edible packaging film and its preparation method and use

Patent Name Edible Packaging Film and Its Preparation and Use Patent Applicant Principal Applicant, Institute of Physics and Chemistry, Chinese Academy of Sciences Address 100101, Datong Road, Chaoyang District, Beijing Inventor Fu Yuhua; Cao Na Application (Patent) No. 200510107823.5 Date of Application 2005.09.30 certification date approval announcement number 1743379 approval announcement date 2006.03.08 specification CD-ROM number D0610-1 main classification number C08L89/00 (2006.01) I classification number C08L89/00 (2006.01) I; C08J5/18 (2006.01) I; A23L1/00 (2006.01) I Division Original Application No. 1 Abstract of Invention The present invention relates to a food packaging material, and in particular to an edible packaging film prepared from soy protein isolate and gelatin and a preparation method and use thereof. The edible packaging film of the present invention is mainly composed of soy protein isolate and gelatin. The film-forming solution for preparing edible packaging films is obtained by mixing two solutions of soy protein isolate and gelatin. The film-forming solution contains soy protein isolate, gelatin, and auxiliary materials such as glycerine, a cross-linking agent (genipin, transglutaminase, or alum), basic substances (sodium carbonate, hydrogen), and further additives for improving the properties of the film. Sodium oxide) etc. Edible film looks like a plastic film, can be dissolved in water at 30 to 100°C, can be eaten, can be used to make inner packaging materials for various foods, inner packaging of proprietary Chinese medicines, etc. It is harmless to human health and has certain nutritional value. . The present invention makes full use of the advantages of gelatin and soy protein isolates to obtain an edible packaging film that has both a certain mechanical strength and a relatively low cost. Sovereignty Item 1. An edible film packaging film, characterized in that: the edible packaging film comprises soy protein isolate and gelatin, wherein the mass ratio of the soy protein isolate and gelatin is 9:1 to 1:9.