Kaya mai shinge. Aluminum foil yana da kyakkyawan juriya ga ruwa, iska (oxygen), haske, da microorganisms, waxanda su ne muhimman abubuwan da ke haddasa lalacewar abinci. Saboda haka, aluminum foil yana da kyakkyawan sakamako na kariya akan abinci.
Sauƙi aiki. Aluminum yana da ƙarancin narkewa, mai kyau zafi sealing, da sauƙi gyare-gyare. 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.
Ƙarfafawar thermal. Aluminum is an excellent heat conductor and can transfer heat rapidly and evenly. It can be placed in ovens, grills, and refrigerators with food.
Mai nauyi. 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, da dai sauransu. 30-38µm is suitable for the dairy industry, such as pudding, yogurt, da dai sauransu. 50-70µm for jam, meat products, da dai sauransu. 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.
