High Barrier Structures

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HIGH BARRIER STRUCTURES

  • High barrier structures printed or unprinted for shredded or cubic cheese packaging, with excellent barrier to WVTR and OTR
  • Thickness and dimensions according to customer specications

Main Characteristics

  • Excellent transparency and gloss
  • High Barrier to WVTR, OTR and UV Rays
  • Excellent sealing with thermoforming
  • Printed up to 9 colors in rotogravure or exographic
  • For packaging in direct contact with food
  • Available with easy open seal

Aplications

Laminated film printed in flexo or rotogravure up to 9 colors used especially as a lid for thermoformed packaging with high barrier specially for cheeses and meats

LIDS

THERMOFORMED BOTTOM FILM

Main Characteristics

  • High Barrier to WVTR, OTR and UV Rays
  • High transparency
  • Excellent mechanical properties
  • Keeps the flavor and smell of meat products fresh, better conservation and longer shelf life.
  • Excellent seal strength working on high speed lines
  • Available with easy open seal

Aplications

High barrier coextruded film for thermoformed bottom, special for packaging of meats, sausages, hams and cheeses.

Main Characteristics

  • Antifog property guaranteed a fresh image of the products
  • Excellent elasticity and impact resistance
  • Better performance on horizontal machines
  • The packaging with the Bpack-SSF film is hermetic
  • The seals are thin and very resistant ensuring that there is no liquid leak
  • Available with easy open seal

Aplications

The BPack-SSF film was specially designed for the packaging of fresh products such as chicken and meat in trays'

SSF ANTIFOG

HIGH BARRIER SHRINK BAGS

Specially for packing fresh products such as: meat, chicken and cheeses. The main characteristic of this film is the high barrier, high vacuum, high degree of shrinkage, perfect transparency and gloss, high seal strength and most importantly, it keeps the water and juice of products such as meat, maintaining the flavor and original color of the product, spreading a longer life to the product by avoiding the spread of bacteria.'

Parameters UNITS Values Test Method / Conditions
Caliber Micras 50µ - 80µ 23°C 50% R.H.
Width Inches 6" - 20" 23°C 50% R.H.
COF (Pel - Pel) N.A. <0.3 ASTM D-1894
Heat shrinkage with water %(MD/TD) 35/35 90°C
Elongation %(MD/TD) 190/170 23°C 50% R.H.
Tensile strength Kg/mm²(MD/TD) 20/20 23°C 50% R.H.
Brightness %(MD/TD) 138/140 ASTM D-2457
Parameters UNITS Values Test Method / Conditions
CO2 (25°C 50% R.H.) cc/día/atm 15 ASTM D-3985
O2 (25°C 50% R.H.) cc/día/atm 22 ASTM F-1249