Editing Candy (section)

===Purposes of packaging===
Packaging preserves aroma and flavor and eases shipping and dispensation. [[Wax paper]] seals against air, moisture, dust, and germs, while [[cellophane]] is valued by packagers for its transparency and resistance to grease, odors and moisture. In addition, it is often resealable. [[Polyethylene]] is another form of film sealed with heat, and this material is often used to make bags in bulk packaging. Plastic wraps are also common. Aluminum foils wrap chocolate bars and prevent a transfer of water vapor while being lightweight, non-toxic and odor proof. Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. [[Cardboard (paper product)|Cardboard]] cartons are less common, though they offer many options concerning thickness and movement of water and oil.

Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato. Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.<ref>{{cite journal|title=Trends in Food Packaging Technology|journal=Journal of Agricultural and Food Chemistry|date=October 1953|volume=1|issue=16|pages=978–986|doi=10.1021/jf60016a002|bibcode=1953JAFC....1..978. }}</ref>