Waterproof PA/PE Cheese Clear Plastic Packaging Film Shrink Bag

• Material: Po,PA EVOH,PVDC
• Usage: Tuna, Cheese, Fresh&Processed Meat and Poultry
• Transparency: Transparent
• Hardness: Soft
• Processing Type: Multiple Extrusion
• Application: Sea Foods,Cheese,Fresh&Processed Meat,Poultry
• Color: Clear, White, Red, Green, Blue, Yellow
• Packaging: Rolls Shrink PE Film Wrapped of Samsoe Cheese
• Description: Single Sided
• Keyword: PA/PE Food Film Shrink Wrap Bag
• Key Words: Shrink Bags and Tubing
• Bag Type: 5 Layer Co-Extruded
• Item Name: Shrink Wrap Systems
• Product Name: Centerfold Rolls
• Transport Package: Packaging Box
• Specification: As required
• Trademark: JHG
• Origin: Jiangsu, China

Product Description

JHG Barrier Shrink Film

JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All  shrink films have been tested by SGS according to REACH, FDA standards etc., and meet the regulations of contacting directly with foods.

Feature

1). Shrink 30% at 90ºC 1atm 3S

2). Medium barrier to gas, oxygen

3). Fine barrier to water vapour

4). allowing CO2 to be released from the cheese

 

Use different material to control the carbon dioxide penetration speed,meet different kinds of cheese-accelerated ripening requirements,prolong the shelf life.

Applied to various kinds of vacuum packing machine. Improve production efficiency and seal strength.

Our shrink bag has excellent oxygen barrier ability, water vapor barrier and flavor holding, reliable to avoid the weight loss,improve appearance visual effect.

 After apply the high barrier shrink bag packaging solution,the food shelf life for pasteurized meat products is 90days(under0-4°C). It has super high shrinkage rate.

our new product, it is based on PA/PE/PO/PVDC or EVOH materials. We can also supply different variants for different appliations and different packaging requirements.

 

 

SERIES	MODE	BARRIER LAYER	CHARACTERISTIC	APPLICATION
A Series heat shrink bag&film	HRLD01	PA RESIN	Excellent oxygen barrier and water vapor barrier. OTR<38ml/m2,atm;WVTR<10g/m2,atm. High strength and abuse resistance. Shrinkage rate is 26%-30%(90°C,2S).	High-breath cheese,tuna loin,processed meat,frozen bone-in beef,mutton,pork
	HRLX01	EVOH,PA RESIN	Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2.atm;WVTR<10g/m2,atm. High strength and anti resistance, Shrinkage rate is 30%-40%(90°C,2S).	Mid-breath cheese,processed meat,ham,sausage.
	HRLD02	PA resin	Excellent oxygen barrier and water vapor barrier. OTR<10ml/m2,atm;WVTR<10g/m^2,atm.High Tensile strength,anti-resistance and tear propagation properties,Shrinkage rate is 30%-40%(90°C,2S).	Heavy weight fresh bone-in beef,mutton,pork,can bear 50kgs Max.
	HRLX02	PA resin	Specialized for beef,mutton & sheep & lamb brick type meat, a ideal substitution for traditional vacuum bag and film,77% higher abuse resistance and anti-break rate,more flexible,can bear 38ºC, Puncture proof,anti-damage under low temperature,more cost effective.	Specialized for beef,mutton brick type meat,a ideal substitution for traditional vacuum bag.
Back seam casing	HRC	EVOH,PA Resin	High oxygen barrier and water vapor barrier,Applied to poly-clip automatic sealing/clipping machine.Improved production efficiency.	Non meat adhesive,sausage.
	HRC			All kinds of ham,sausage.

 

 

Application field

A. Packing fronzen and fresh Meat, Poultry, Processed and Smoked Meat.

a. Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

b. Can prevent fat from oxidation, decay and changing it's fresh color.

c. Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

d. To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

B. Packing Cheese

The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature.

It looks more attractive for the character of transparency and luster.

C. Packing seafood

Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4ºC) can inhibit the reproduction of anaerobic bacteria and barry the intrusion and breeding of external bacterial, which ensure the food healthy.