Fungistatic Wrapper

Introduction

Coating wax paper with an anti-mycotic emulsion is central to development of fungistatic wrappers. These wrappers ideally protect those foods which are susceptible to fungal and mold attacks. They are best suited to products like bread, bun, khoa, cheese and sweetmeats such as burfi, peda etc., Ropiness in bread is also prevented when it is packed using fungistatic wrapper. The shelf-life (SL) of products with these wrappers can be extended by about 20 to 30 days even under extreme climatic conditions.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011