Barrier property. Aluminum foil has excellent resistance to water, air (oxygen), light, and microorganisms, which are important factors in food spoilage. Therefore, aluminum foil has a good protective effect on food.
Easy processing. Aluminum has a low melting point, good heat sealing, and easy molding. Can be processed into any shape according to the mold. After processing, aluminum foil has good ductility and can be coated with different shapes of food. It is also easy to carry out surface treatments, such as embossing processes, which can make aluminum foil more beautiful and promote consumption.
Thermal conductivity. Aluminum is an excellent heat conductor and can transfer heat rapidly and evenly. It can be placed in ovens, grills, and refrigerators with food.
Lightweight. The small thickness of aluminum foil provides protection with minimal weight gain. Lightweight packaging can reduce transportation costs and increase the convenience of use.
Environmental sustainability. Aluminum is the most abundant metallic element in the earth’s crust. It is the third most common material and comes from a wide range of sources. Aluminum foil has certain corrosion resistance, stable chemical properties, and long packaging life. It can be recycled, and the recycling energy consumption is only 5% of the original output. This is the economic and sustainable option.
As for the choice of aluminum foil, aluminum foil of different thicknesses is suitable for the following categories of food: 10-12µm, suitable for chocolate, confectionery, etc. 30-38µm is suitable for the dairy industry, such as pudding, yogurt, etc. 50-70µm for jam, meat products, etc. It should be noted that aluminum foil is not suitable for packaging acidic or salty food, such as vinegar or fruit acid-containing food, pickles, rhubarb, salted fish, and so on. Chemical reactions can occur that allow aluminum ions to enter the food.
