Vacuum shrink bags typically use multi-layer co-extruded structures, such as PA/PE or PA/EVOH/PE. These films combine Polyamide (PA) for puncture resistance and formability, Ethylene Vinyl Alcohol (EVOH) for extreme oxygen barriers, and Polyethylene (PE) for heat-sealing and moisture protection.Fuya Vacuum shrink bags main film material PA/PE and PA/EVOH/PE,the reason why we using as follow:
PA/PE and PA/EVOH/PE are advanced, multi-layer co-extruded plastic films used for flexible packaging. They balance structural strength and gas barrier properties, with PA/PE focusing on physical durability and PA/EVOH/PE providing maximum shelf life.
See the table below for better understanding
|
Feature |
PA/PE |
PA/EVOH/PE |
|
Advantage |
Mechanical durability and puncture resistance. |
Superior gas (oxygen) and aroma barrier. |
|
Main Material |
PA provides toughness; PE provides easy heat sealing. |
EVOH blocks oxygen; PA adds strength; PE seals. |
|
Impact |
Standard, good for protecting against moisture loss. |
Exceptional; extends shelf life by preventing oxidation. |
|
Application |
Frozen foods, bone-in meats, and vacuum transport packaging. |
King crab, semi-finished baked goods, dairy, and pharmaceuticals. |
Summarize
PA (Polyamide): Ensures structural integrity, offering high puncture resistance and thermal tolerance.
PE (Polyethylene): Provides the sealing layer and acts as a moisture barrier.
EVOH (Ethylene-Vinyl Alcohol): Delivers superior oxygen and aroma barrier properties, crucial for extending product shelf life.
Fuya supplies high barrier shrink bags for meat, poultry, cheese and seafood packaging. EVOH and PA/PE co-extruded structures support oxygen barrier, shrink performance and puncture resistance.Send your product, packaging machine and shelf-life requirement. Fuya can recommend a suitable multilayer film structure.
