法国的一家包装设计公司，针对可食包装容器强度和防水性能差的问题，推出了一种涂布隔离层的可食包装容器。在这种可食包装容器中，该公司采用涂布的方法，涂布了一层用含有５０％－７０％（以７０％为最理想）的糖、香精和树胶溶液，经干燥制成隔离层。有了这层隔离层，对装 A packaging design company in France has introduced an edible packaging container with a release liner in response to the poor strength and water resistance of edible packaging containers. In this edible packaging container, the company employs a coating method to coat a layer of sugar, flavor, and gum solution containing 50% -70% (preferably 70%), which is dried to form a barrier Floor. With this layer of isolation, on the loading