Sarin® Skin Packing: “Film” Forces Freshness

When referring to the word "body-packed", you may feel a bit strange. In fact, it is very common in our lives. For example, when you go to supermarkets, food stores, and food courts, those seafood, meat, and instant foods are wrapped in a thin "membrane" - that is, skin packaging!

Why fresh and fast-food foods should be packed

Do you know why some fast foods are more delicious than we think? Why are those chilled tastes so delicious after cooking?

Compared with ordinary packaging, body-fitting packaging generally has good oxygen barrier properties , so it has obvious advantages in the freshness and shelf life of fresh and fast foods. Below 4 degrees Celsius, skin packaging can make food fresh 4- 8 weeks.

In addition, the “membrane” of body pack with body pack has excellent temperature resistance characteristics and good water retention , so it is not only convenient for refrigerated transportation, but also retains the juice and nutrition of food when heated.

DuPontTM Sarin®'s more powerful “membrane” force locks tasty

The body-fitting package is generally made of a variety of materials. Different materials naturally have a direct impact on the preservation and preservation of the food. DuPontTM Surlyn ® is the most attractive skin packaging material. Compared with other materials, its advantages in all aspects are very obvious - better fit, ensure the integrity of the seal, and fix the position of the food. And make the packaging lighter, reducing juice loss and odor.

Excellent sealing integrity

Sarin® materials have excellent secondary sealing, oil-resistant seals and low-temperature heat-sealing properties . Together, these three properties make Sarin® a material solution with excellent sealing integrity. Sarin® materials can minimize the risk of leaks in packaging, reduce food waste, make packaging more attractive, eliminate contamination, facilitate opening, improve packaging and meat quality.

Lower juice loss rate

The excellent secondary sealing effect and strong meat adhesion of Sarin® materials can reduce the loss of meat juice and water, reduce the growth of bacteria during transport, enhance the taste of meat, eliminate vacuum odor, and avoid food odor problems.

Perfect body effect

Sarin® ionomers are ionomerically cross-linked, have excellent puncture resistance and deform evenly under thermoforming , and are therefore suitable for a wide range of products; they also have high shrinkage and low shrinkage force to maintain The original shape of the product, even the most delicate and delicate products. Sarin® is used for skin packs, which can perfectly present the appearance of the meat, reduce the weight of the package, reduce the bacteria breeding space, reduce the odor, and be firm and firm.

DuPontTM Sarin® ion-polymer material for vacuum packaging provides unmatched seal integrity, helping to reduce juice loss, ensure meat nutrition and achieve better taste, fresh meat, maintain the original flavor, and bring you enjoyment .

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