How to choose and buy
When buying a cling film or plastic wrap, be sure to look for a specific name or chemical structure, and be cautious if the product has only an English name and no Chinese logo. Also, be sure to choose products marked with the words "for food".
There are two main types of cling film: polyethylene (PE) and polypropylene (PP). The price difference between the two products is not great, but polypropylene (PP) is better at stopping the penetration of grease.
When buying cling film, it is first recommended to buy self-adhesive cling film made of polyethylene (PE), especially when it comes to preserving meat, fruits, etc., because PE is the safest in terms of safety. For longer shelf life, polyvinyl chloride (PVDC) is recommended because it has better moisture retention properties and has the longest shelf life of the three types of cling film. Polyvinyl chloride (PVC) cling film is also the choice of many people because of its good transparency, viscosity, elasticity and cheaper price, but it must be noted that it cannot be used for preserving greasy food because it is a resin composed of polyvinyl chloride resin, plasticizer and antioxidant, which itself is not toxic. However, the plasticizers and antioxidants that are added are toxic. The plasticizers used in PVC plastic for daily use are mainly dibutyl terephthalate and dioctyl phthalate, which are toxic chemicals. This has a very damaging effect on the human endocrine system and can disrupt the body's hormone metabolism. Lead stearate, a polyvinyl chloride antioxidant, is also toxic. PVC products containing lead salt antioxidants precipitate lead when in contact with ethanol, ether and other solvents. PVC containing lead salts used as food packaging and doughnuts, fried cakes, fried fish, cooked meat products, cakes and snacks meet, it will make the lead molecules diffuse into the grease, so you can not use PVC plastic bags for food containing oil. In addition, no microwave heating, no high-temperature use. Because PVC plastic products will slowly decompose hydrogen chloride gas at higher temperatures, such as about 50℃, and this gas is harmful to human body, so PVC products should not be used as food packaging.
Scope of use
Experiments show that 100 grams of leek wrapped in plastic wrap, 24 hours later its vitamin C content is 1.33 mg more than when it is not wrapped, and 1.92 mg more for rape and lettuce leaves. However, the experimental results of some vegetables were very different. 100 grams of radish wrapped in plastic wrap was stored for a day, and its vitamin C content was reduced by 3.4 mg, bean curd by 3.8 mg, and cucumber was stored for a day and a night, and its vitamin C loss was equivalent to 5 apples.
Cooked food, hot food, food containing fat, especially meat, it is best not to use plastic wrap storage. Experts say that when these foods come into contact with cling film, the chemicals contained in the material can easily evaporate and dissolve into the food, which can be detrimental to health. The vast majority of cling film sold on the market is made from the same vinyl masterbatch as commonly used plastic bags. Some cling film materials are polyethylene (PE), which does not contain plasticizers and is relatively safe to use; others are polyvinyl chloride (PVC), which often incorporates stabilizers, lubricants, auxiliary processors and other raw materials that can be harmful to humans. Therefore, you must be careful in the selection.
Post time: Mar-16-2022