A Japanese packaging company made use of bean curd, a by-product of the production of bean products such as tofu, to make a paper that is soluble in water.
The edible paper is decomposed by adding lipase and protease to the soybean curd residue, and then washed by warm water, dried to dry fiber, and added with a binder such as yam, steamed bread, dextrin, oligosaccharides, and polypropylene glycol. to make.
This type of paper is used to make wrapping paper for instant noodles, seasonings, and microwave ovens, as well as padding for barbecues and cakes, capsules for medicines, and wrapping paper for flowers and fruits.