Amilin ® 6
Used for various cooked sliced products, inner liners for canned and matured ham and sheets in order to prevent jelly and weight loss during the cooking process.
|Lay flat size:||50-400 mm – tolerances +/- 1 mm|
|Wall thickness:||30-80µ – tolerances +/- 10%|
|Temperature:||-40 °C up to 160 °C|
|Density||1.13 g/cm³||ISO R1183D|
|Melting Point||218 °C||ASTM D789|
|Oxygen Transmission||40 cm³/40µ/m²/24h (23°C/50%RH)||DIN 53122|
|Water Vapour||125 g/40µ/m²/24h (38°C/90%RH)||DIN53380|
|Soaking:||If necessary only a few seconds|
|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® 6 is a sterilizable casing with a high moisture absorption (1.8%) and a good meat cling.
It leaves the product with a nice dry surface after peeling.
AMILIN® 6 fulfills 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 pouch. Gravimetric + GC/FID determination
Method Nor. EN 1186-5: Exposure to 10% ethanol by pouch. Gravimetric determination
Specific migration based on executed test made with:
Method Nor. EN 13130 Solvent dissolution and determination by GC/MS
SML: Caprolactam max. 15mg/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.