It is excellent for drying, smoking and maturing products such as: Dried and cured sausages; Smoked and cooked foodstuff, as well as fermented products.
A sausage in TUBLIN® 00 will dry quicker and without dry-crust like ordinary casings.
|Lay flat size:||50-400 mm – tolerance ±1 mm|
|Wall thickness:||40-80µ – tolerance ±10%|
|Temperature:||-40°C uo to 140°C|
|Density||1.04 g/cm³||ISO R1183|
|Melting Point||170°C||ASTM D 3418|
|Water Vapour||5000 g/50µ/m²/24h (38°C/50%RH)||ASTM E 96 BW|
Fill gently. Avoid high filling presure.
Dry before smoking.
Dark, below 25 °C and 75% RH.
Properties might change if it is stored for a longer period of time.
TUBLIN® 00 is not a packaging material. It is a process help which improves safety and yields.
The Tublin® 00 fiilm has a very high permeation and is closed against bacteria.
A product packed in TUBLIN® 00 will dry quicker and without dry-crust like ordinary casings.
TUBLIN® meets the requirements in EU regulation No. 10/2011/EC as amended by regulation No. 321/2011/EC, No. 1282/2011/EC and No. 1183/2012/EC on plastic material and articles intended to come into contact with food for the above mentioned test conditions.
Global migration based on executed test made with:
Method Nor. EN 1186-4: Exposure to olive oil by pouccell. Gravimetric + GC/FID determination
Limit of detection: 2 mg/dm2
Method Nor. EN 1186-5 Exposure to 10% ethanol by cell. Gravimetric determination
Limit of detection: 1 mg/dm2
Specific migration based on executed test made with:
Method Nor. EN 13130 Solvent dissolution and determination by GC/MS
SML: Laurolactam Limit of detection: 0.3 mg/kg
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.