| Customization: | Available |
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| Material: | PEVA |
| Usage: | Seafood Packaging |
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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.
Application:
1. Fresh Meat, Poultry, Processed and Smoked Meat Packaging
Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.
Prevent fat from oxidation, decay and changing it's fresh color.
Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.
To keep apart from oxygen to maintain the natural color of fresh meat for more long time.
2. Cheese Packaging
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.
3. Seafood Packaging
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 , which ensure the food healthy.
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