Amilin ® 12
For boiled sausages, processed meat and cheese, cooked hams.
The product is especially suitable for slicing lines. When fast and tight filling with high accuracy is needed.
|Lay flat size:||50-400 mm – tolerances +/- 1 mm|
|Wall thickness:||30-80µ – tolerances +/- 10%|
|Temperature:||-40 °C – 140 °C|
|Density||1.02 g/cm³||ISO R1183D|
|Melting Point||174-178 °C||ASTM D789|
|Oxygen Transmission||410 cm³/40µ/m²/24h (23°C/50%RH)||DIN 53122|
|Water Vapour||45 g/40µ/m²/24h (38°C/90%RH)||DIN53380|
|Soaking;||In hot water for at least 15 minutes|
|Filling;||Tight – but do not overfill|
|Cooling:||Shower with cold water or let it dry in air|
|Storage:||Dark, below 25 °C and 75% RH.Should be used within one year from date of production.|
AMILIN® 12 is a sterilizable casing with a good oxygen and moisture barrier. It has a good meat cling.
After cooling it is easy to peel and it leaves the product with a nice dry surface.
AMILIN® 12 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:
Laurolactam Migration simulant analysed by GC/MS
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.