Cellophane
Cellophane is a bioplastic wrapping material. It is a thin, transparent sheet made of cellulose. It has low permeability. That means very little air, oils, greases, bacteria, and water can get in. That makes it useful for food packaging.
Cellophane was invented by Swiss chemist Jacques E. Brandenberger.[1]
It took ten years for Brandenberger to perfect his idea. He added glycerin to soften the material. By 1912 he had built a machine to make the film. He called the product "Cellophane", from the words cellulose and diaphane ("transparent"). Cellophane was patented that year.[2][3]
DuPont built the first cellophane manufacturing plant in the US. One of their chemists found a way to make it moisture proof.[4] The material became hugely popular.
"Cellophane" is a general term in some countries, but in other countries it is a registered trademark.
Cellophane played a crucial role in developing the self-service retailing of fresh meat. The transparency helped customers see the quality of meat before buying. Cellophane also largely prevents discoloration of food.[5]
Cellophane Media
Simplified view of the xanthation of cellulose.
Cellophane can come in any color and is used in packaging different products in grocery stores.
References
- ↑ Carraher, Charles E. (Jr.) (2014). Carraher's Polymer Chemistry: Ninth Edition. Boca Raton Fl.: CRC Press, Taylor & Francis Group. p. 301. ISBN 978-1-4665-5203-6.
- ↑ Carlisle, Rodney (2004). Scientific American Inventions and Discoveries, p.338. John Wiley & Sons, Inc., New Jersey. ISBN 0-471-24410-4.
- ↑ Hounshell, David A.; John Kenly Smith (1988). Science and Corporate Strategy: Du Pont R&D, 1902–1980. Cambridge University Press. p. 170. ISBN 0-521-32767-9.
- ↑ Winkler, John K. (1935). The Dupont dynasty. Baltimore, MD: Waverly Press, Inc. p. 271.
- ↑ Hisano, Ai. "Cellophane, the new visuality, and the creation of self-service food retailing" (PDF). Harvard Business School.