Who Invented Aluminum Foil

Aluminum foil was first produced in France in 1903. In 1911, a brand based in Bern, Switzerland, began wrapping its chocolate bars in aluminum foil. Their unique triangular packaging is still widely available today. At that time, aluminum foil was the most expensive packaging material and was only used for high-end packaging. In 1913, based on the success of aluminum smelting, the United States also began to produce aluminum foil packaging, which was mainly used for high-end goods, life-saving supplies and chewing gum packaging.

The surface of aluminum foil food packaging is very clean and hygienic. No microorganisms can grow on its surface. It can be in direct contact with food without any danger to human health. As an opaque packaging material, it has good protection for products exposed to sunlight, such as oily products, solid drinks, coffee, etc. No matter at high temperature or low temperature, the aluminum foil will not be soaked.

Aluminum foil itself is not volatile. It and the packaged food will not dry or shrink. It is a tasteless and odorless packaging material that will not cause any odor to the packaged food. It has stable performance, which can adapt to storage in various high and low temperature environments, and has certain corrosion resistance.

Food grade aluminum foil testing refers to testing the quality and safety of aluminum foil products. Food grade aluminum foil testing usually includes the following aspects:

1. Aluminum content detection: Aluminum is the main component of aluminum foil, and food-grade aluminum foil should comply with the aluminum content limits stipulated in relevant standards. High aluminum content may have adverse effects on human health, such as being associated with the development of neurological diseases.

2. Aluminum foil surface treatment agent detection: In order to improve the surface properties of aluminum foil, it is often necessary to use surface treatment agents, such as paint or coating. Test these treatment agents to ensure they meet safety standards and avoid adverse effects on food quality and human health.

3. Food contact performance test: Aluminum foil often comes into direct contact with food, so it is necessary to test the contact performance between aluminum foil and different foods to determine whether there are migration, conduction and other problems between food and aluminum foil to ensure food safety.

4. Strength and heat resistance test: As a packaging material, aluminum foil needs to have sufficient strength and heat resistance to protect the quality and safety of food. Therefore, the physical properties of aluminum foil need testing, including tensile strength, elongation at break, thermal stability and other indicators.

5. Aluminum foil packaging performance test: The packaging performance of aluminum foil directly affects the preservation of food. The performance tests on aluminum foil stock, such as gas permeability, moisture transmittance, glossiness and other indicators can ensure aluminum foil stock meet relevant standards and can effectively protect food.