Different foods need to choose food packaging bags with different material structures according to the characteristics of the food. So what kind of food is suitable for what kind of material structure as food packaging bags? Today, Ouke Packaging, a professional flexible packaging manufacturer, will interpret it for you. It needs to be customized Customers of food packaging bags can refer to
1. Retort packaging bags
product requirement:
It is used for packaging of meat, poultry, etc., which requires good packaging barrier, resistance to bone hole breakage, and sterilization under cooking conditions without breaking, cracking, shrinking, and peculiar smell.
Design structure:
Transparent: BOPA/CPP, PET/CPP, PET/BOPA/CPP, BOPA/PVDC/CPP, PET/PVDC/CPP, GL-PET/BOPA/CPP
Aluminum foil: PET/AL/CPP, PA/AL/CPP, PET/PA/AL/CPP, PET/AL/PA/CPP
reason:
PET: high temperature resistance, good rigidity, good printability and high strength.
PA: high temperature resistance, high strength, flexibility, good barrier properties, puncture resistance.
AL: Best barrier properties, high temperature resistance.
CPP: high temperature cooking grade, good heat sealing, non-toxic and tasteless.
PVDC: High temperature resistant barrier material.
GL-PET: ceramic vapor deposition film, good barrier property, transmits microwave.
Choose the appropriate structure for specific products, most of the transparent bags are used for cooking, and AL foil bags can be used for ultra-high temperature cooking.
2. Puffed snack food packaging bags
Product requirements:
Oxygen resistance, water resistance, light protection, oil resistance, fragrance preservation, scratchy appearance, bright colors and low cost.
Design structure:
BOPP/VMCPP
reason:
BOPP and VMCPP are both very scratchy, BOPP has good printability and high gloss. VMCPP has good barrier properties, retains fragrance and prevents moisture. CPP oil resistance is also better.
3. Biscuit packaging bag
product requirement:
Good barrier, strong shading, oil resistance, high strength, odorless and tasteless, and the packaging is very scratchy.
Design structure:
BOPP/EXPE/VMPET/EXPE/S-CPP
reason:
BOPP has good rigidity, good printability and low cost. VMPET has good barrier properties, avoiding light, oxygen, and water. S-CPP has good low temperature heat sealing and oil resistance.
4. Milk powder packaging bags
product requirement:
Long shelf life, fragrance and taste, anti-oxidative deterioration, anti-moisture agglomeration.
Design structure:
BOPP/VMPET/S-PE
reason:
BOPP has good printability, good gloss, good strength and moderate price.
VMPET has good barrier properties, avoids light, has good toughness, and has metallic luster. It is better to use reinforced PET aluminum plating, and the AL layer is thick. S-PE has good anti-pollution sealing and low temperature heat sealing.
5. Green tea bags
product requirement:
Anti-deterioration, anti-discoloration, anti-smell, that is, to prevent the oxidation of protein, chlorophyll, catechin, and vitamin C contained in green tea.
Design structure:
BOPP/AL/PE, BOPP/VMPET/PE, KPET/PE
reason:
AL foil, VMPET and KPET are all materials with excellent barrier properties, which have good barrier properties to oxygen, water vapor and odor. AK foil and VMPET also have excellent light shielding properties. The price of the product is moderate.
6. Ground coffee bags
product requirement:
Anti-water absorption, anti-oxidation, resistant to hard lumps of the product after vacuuming, and keep the volatile and easily oxidized aroma of coffee.
Design structure:
PET/PE/AL/PE, PA/VMPET/PE
reason:
AL, PA, VMPET have good barrier properties, water and gas barrier properties, and PE has good heat sealing properties.
7. Chocolate packaging bags
product requirement:
Good barrier property, avoid light, beautiful printing, low temperature heat sealing.
Design structure:
Pure chocolate varnish/ink/white BOPP/PVDC/cold sealant
Brownie Varnish/Ink/VMPET/AD/BOPP/PVDC/Cold Sealant
reason:
Both PVDC and VMPET are high-barrier materials. Cold-sealing glue can seal at very low temperature, and the heat will not affect the chocolate. Since the nuts contain a lot of oil and are easy to be oxidized and deteriorated, an oxygen-barrier layer is added to the structure.
Post time: Nov-14-2022
