I’m trying to create bioplastic film bags flavored with fruits to hold sandwiches. I have been using starch and agar recipes on this site and substituting puree for water but my biggest problem is whenever I put any kind of food with moisture (even bread) inside, it absorbs a lot of the moisture. I have tried adding a little bit of sunflower oil to make it less likely to do this as well as pectin as an emulsifier (although I’m not sure if it would count as one) and this does help a little bit but not to the level I’d hope. I would really love to get close to the shine of traditional plastic bags as well as the flexibility and tensile strength. Tensile strength and flexibility I managed to solve by adding agar but when it’s on something with a little bit of moisture this sort of disappears and it becomes mushy. I also want to make the bag more transparent like plastic. Basically, I am trying to get as close to traditional plastic as possible (Although I know this is difficult with starch) but with edible materials.