Production of food containers suitable for packaging food and physicochemical and mechanical properties evaluated using Response Surface Methodology (RSM)

Without doubt environmental pollution is one of the most important concerns of societies around the world. The aim of this study was evaluation making of edible containers suitable for food packaging and the effect of the concentration of isolated soy protein, corn starch and beeswax on some features mechanical, chemical food containers including solubility in water, soluble in acid, permeability to oil, texture and sensory evaluation With the help of central composite design, Formulation optimization was performed.Therefore, levels of soy protein isolate ( 3-9gr ), corn starch ( 2-6gr ) and beeswax ( 3-10gr ) on characteristics of the food containers were examined. The results indicated that an increasing in the amount of isolated soy protein decreases the water solubility, permeability to oil and total acceptance and increased the firmness (p