A Japanese company has developed a wrapper with dehydration that does not require heating or additives.

This type of packaging paper, called P and S, has a semi-permeable membrane that can only pass through water as a surface material, and a high-permeable pressure material and a polymer water-absorbing agent. Since the moisture in the food is osmotic pressure difference in the liquid state, the semipermeable membrane can be moved to the high osmotic pressure substance, so that the moisture is fixed by the polymer water absorbing agent.
The wrapper does not damage the food tissue cells. It absorbs water along the cell gap and not only absorbs moisture from the surface of the food, but also absorbs deep water inside, and also has the ability to absorb water at low temperatures.

This kind of wrapper can inhibit the activity of the enzyme, prevent the decomposition of the protein, reduce the proliferation of microorganisms, and achieve the effect of maintaining the freshness of the food, concentrating the umami component, removing the moisture, and improving the toughness. Cooking fish and meat packaged in this package can reduce the heat energy for heating, prevent the deterioration of the heating oil, facilitate conditioning, and do not lose umami taste due to freezing.