We are very used to Two materials in regards to packaging of meals: Glass and Plastic. Both are extraordinary substances. Glass is already known to humanity since 7000 BC, plastic since 1940. How a lot of Food is packed with plastic nowadays suggests that packaging in plastic appears to possess some advantages over glass.
The most important Benefits are that plastic is light and cheap. That plastic does not break and is rather elastic is another significant element. That many plastics are transparent is probably also one of the key reasons that it was regarded as a substitute for glass.
Walk into a Supermarket and see a complete selection of plastic food packagings. In the soft drink section you find a good deal of plastic bottles and several pastes, sauces and all sort of chips and other dried foods are packed in plastic. Besides you visit many containers to store food in, such as boxes for from the freezer and boxes to keep left overs.
One thing which is Noticeable is that glass appears to be the favored material for long-lasting products and goods that are readily to decay.
Glass vs. Plastic
That glass is used for long storage of foods is logic. Glass is totally impermeable to gases and hence blocks the material from the oxygen from the atmosphere. Oxygen has the property that it oxidizes food which means aging of the meals. Some bacteria and fungus also require oxygen and using glass which makes it impossible for them to develop. Glass is easy to sterilize.
Glass is also totally Tasteless and it does not affect the taste or odor of any food packed inside. Plastic food containers do have a light or heavy odor.
What You Cannot see Or feel would be the additives that leach from the plastic in your food. These additives vary from anti-oxidants, anti-static agents, plastifiers, flame retardants, filling materials, colorants and light stabilizers, etc. Sometimes the plastic which you see is about fifty percent of the base plastic material and fifty percent of those additives.
The plastic oxygen absorber packet Sector is obviously aware of the additives and from government rules they need to diminish this leaching from additives to the food. They opt for additives with less mobility, special surface treatments to prevent leaching, additives that are tasteless or non-toxic where possible.