(1) High moisture resistance in the wet environment, chocolate and its products on the surface of the sugar will not dissolve, icing or anti-frost phenomenon, therefore, the packaging has a high moisture resistance.
(2) High oxygen resistance chocolate and its products and long-term contact with oxygen, which is easy to oxidize the fat components, leading to the increase in the peroxide value of chocolate and its products. Therefore, the packaging has a high resistance to oxygen.
(3) Good sealing if the sealing of the package is poor, water vapor and oxygen from the outside will enter the packaging, affecting the sensory and quality of chocolate and its products. Therefore, the packaging has good sealing.