Packaging aspects of confectionery items.

Kumar, K. R. (1992) Packaging aspects of confectionery items. Indian Food Industry, 11 (1). 34-39, 10 ref..

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Abstract

Packaging requirements of confectionery items such as hard-boiled sugar confectionery, soft candies, plain and milk chocolates, and gums are described. Packaging intended for confectionery has to perform several functions during distribution, storage and sale; packaging must protect against contaminants, moisture, rancidity, colour and flavour losses, tainting and physical damage. Packaging materials must have known water vapour transmission rates, permeability to gases, tensile strength, tear strength, effectiveness of seal, twist retention, and be grease resistant. Packaging materials used for wrapping confectionery items are described. These include: cellulosics; polyolefins; vinyls; nylons or polyamides; metallized films; aluminium foil; multilayer flexible packaging materials; paperboard cartons; plastics containers; and metal containers.

Item Type:	Article
Uncontrolled Keywords:	PACKAGING-; SUGAR-CONFECTIONERY
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Aug 2021 09:10
Last Modified:	30 Aug 2021 09:10
URI:	http://ir.cftri.res.in/id/eprint/7963

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