Benefits of Food Packaging Aluminium Foil

Food packaging aluminium foil is light, flexible and easily recyclable. Furthermore, it is hygienic, non-toxic and helps in keeping the aroma of foods. It keeps the food fresh for a long time and provides protection from light, ultraviolet radiation, oils and grease, water vapor, oxygen and microorganisms.
In addition, have a look at the following advantages:
Aluminium foil reacts only to highly concentrated acids and basic substances and is otherwise strongly corrosive resistant
Aluminium foil is sterile and therefore hygienic
Aluminium foil is tasteless and odorless
Aluminium foil is extremely dimensionally stable even in soft state
Aluminium foil can be recycled several times without loss of quality
Aluminium foil does not absorb liquids
Despite the contrary claims, aluminum foil in food packaging is generally harmless to health. Acid or salty foods should not come into direct contact with aluminium, but composite films with aluminum layer can be used.
Which Aluminum foil is suitable for which product?
Depending on their thickness, aluminum foils and laminates are used for a wide range of food packaging.
Films of 10 to 12 µm are ideal for chocolates and candies, while 30-38 µm films are used in the dairy industry, for example for packaging desserts, pudding and yogurt. For marmalades and pies, however, aluminum foils of 50-70 µm are the right choice.
Due to cost reduction, the trend is currently going towards increasingly thinner aluminium foils. In the field of chocolate packaging, the thickness of the packaging alone decreased by about 30% in the last twenty years. Currently, the average thickness of chocolate foil is between 7-15 µm, less than the diameter of a human hair.
Bare Aluminum foil is not suitable for all foodstuffs
The selection of a suitable packaging film helps to protect the product optimally and to extend the minimum shelf life.
However, in the case of aluminum foil it is only guaranteed if it does not come into contact with particularly acidic or salty foods. Under the influence of acid and salt, aluminium ions dissolve and pass into the food.
It is therefore not recommended to use bare aluminum foils as packaging for the following products:
Apple sauce, stewed apples, apple purée
Rhubarb
Tomatoes
Sour cucumbers
Sauerkraut
Salted herring
Sliced citrus fruits
Marinades that contain vinegar or fruit acids
Lye pastry before baking