一、制作原理不同

1、 Different production principles

1、玉米淀粉餐具：以玉米淀粉為主要原料，經(jīng)高科技生產(chǎn)工藝加工而成，自然條件才可自行降解。

1. Corn starch tableware: Made mainly from corn starch and processed through high-tech production processes, it can only degrade on its own under natural conditions.

2、可降解餐具：可在自然環(huán)境微生物（細(xì)菌、霉菌、藻類）酶作用指可在自然環(huán)境微生物（細(xì)菌、霉菌、藻類）酶作用下，發(fā)生生物化學(xué)反應(yīng)，引起外觀霉變到內(nèi)在質(zhì)量變化，終形成二氧化碳和水的餐具。

2. Degradable tableware: tableware that can undergo biochemical reactions under the action of natural microorganisms (bacteria, molds, algae) enzymes, causing external mold to change in quality and ultimately forming carbon dioxide and water.

二、特點不同

2、 Different characteristics

1、玉米淀粉餐具：對人體無公害 由于它是玉米淀粉和其他環(huán)保材料精制而成，不含對人體有害的物質(zhì)，可放心長期使用；零污染 產(chǎn)品埋入泥土中，在適宜的溫度下，90天后可降解形成二氧化碳和水，對土壤和空氣不造成污染；品質(zhì)高 產(chǎn)品密織性好，耐水、耐油、防滲透，同時具有良好的耐高溫和耐低溫性，適合冰箱冷凍、冷藏、保鮮食品，微波爐加熱等。

1. Corn starch tableware: It is pollution-free to the human body as it is refined from corn starch and other environmentally friendly materials, and does not contain harmful substances to the human body. It can be used with confidence for a long time; Zero pollution products buried in soil can degrade to form carbon dioxide and water after 90 days at suitable temperatures, without causing pollution to the soil and air; High quality products have good weaving properties, water resistance, oil resistance, and penetration resistance, as well as good resistance to high and low temperatures. They are suitable for refrigerator freezing, refrigeration, preservation of food, microwave heating, etc.

2、可降解餐具：使用方便，可降解；質(zhì)量輕。

2. Degradable tableware: convenient to use, biodegradable; Lightweight.

三、主要成分不同

3、 Different main components

1、玉米淀粉餐具：主要成分有載體樹脂、玉米淀粉、偶聯(lián)劑浸潤劑相溶劑等低分子構(gòu)成。

1. Corn starch tableware: mainly composed of low molecular weight components such as carrier resin, corn starch, coupling agent, wetting agent, and solvent.

2、可降解餐具：以塑料為主要成分，加入淀粉、光敏劑等物質(zhì)制成。

2. Degradable tableware: made mainly of plastic, with added substances such as starch and photosensitizers.