Polylin® 2017-07-10T08:27:36+00:00

Polylin®

Application

Suitable for various foods, such as minced mutton or beef, meat slices and fish.

Also suitable for bakery products, as well as ice cream

Specifications
Lay flat size: 50-300 mm – tolerances +/- 1 mm
Calibre: 32-190 mm
Wall thickness: 60-120µ – tolerances +/- 10%
Temperature: -40 °C up to 60 °C

 

Property Typical Value Standard
Density 0.92 g/cm³ ISO R1183D
Melting Point > 100 °C ASTM D789
Oxygen Transmission 5000 cm³/40µ/m²/24h (23°C/50%RH) DIN 53122
Water Vapour 5 g/40µ/m²/24h (38°C/90%RH) DIN53380

Handling

 Soaking; Not necessary
 Filling; Be careful with adjustment of the break
 Storage:

Dark, below 25 °C and 75% RH.

Should be used within one year from date of production.

Remarks

Polylin® has a very high water barrier.

A special extrusion technique ensures a very narrow width tolerance.

Certification

POLYLIN® fulfils the demands for direct food contact in accordance with the European Regulation No. 10/2011/EC as amended by regulation 321/2011/EC, No. 1282/2011/EC and 1183/2012/EC on plastic materials and articles intended to come into contact with food.

Global migration based on executed test made with:

Method Nor. EN 1186-4:        Exposure to olive oil by cell. Gravimetric + GC/FID determination

Method Nor. EN 1186-5:        Exposure to 10% ethanol by cell. Gravimetric determination

Specific migration based on executed test made with:

Method Nor. EN 13130          Migration simulant analysed by GC/MS

SML: Irganox 1076                max. 6 mg/6 dm²

It can be used for contact with aqueous and fatty foodstuff with a pH > 4.5.

If used for foodstuff with a pH < 4.5 it must be tested again using a simulant B (Acetic acid 3%).

Note: This statement is provided for your guidance only and no warranties on your final products. Because the conditions of commercial use are not under our control, therefore migration tests on the finished package are needed for reconfirmation by the user.