Film for food preservation

Abstract

The invention relates to a polymer film obtainable from the crosslinking reaction between pectin and carboxymethylcellulose in the presence of an organic calcium salt and a plasticiser. The film can comprise zeolite, loaded or not loaded with silver ions. The organic calcium salt is selected from: calcium propionate, calcium acetate, calcium lactate, calcium sorbate, calcium glutamate, calcium oleate, calcium palmitate, calcium laurate, calcium stearate and calcium myristate. The plasticising agent is a saturated or unsaturated fatty acid selected from: oleic acid and palmitic, stearic, lauric, myristic, myristoleic, palmitoleic and linoleic acid; polyethylene glycol; glycerol; glycerol derivatives; and citric acid salts, preferably sodium citrate. The polymer film can be laminated to at least one film/layer of plastic material, possibly biodegradable, or to a layer of paper and used for packaging foods, in particular baked products, with the aim of preserving them and extending their shelf life.

Dependencies are inferred from the claim text.