Tublin® 05 2017-07-10T08:27:35+00:00

Tublin® 05

Application

It is excellent for drying, smoking and maturing produces such as: Dried meat; Dried and cured meat; Smoked and cooked products and Fermented products as well as for dry-aging of beef. A product packed in TUBLIN® 5 will dry quicker than without any packaging.

Tublin® 5 is also suitable for drying and smoking smoking of fish. The material is used in the studies made by Universitat Politècnica de València. regarding the development of their new production methods for salted and dried cod and salted and smoked salmon.

You can read more about the reports here and here – or watch a video made by the university using the bags (it is in Spanish).

Specifications

Lay flat size: 50-400 mm – tolerance ±1 mm
Wall thickness: 40-80µ – tolerance ±10%
Length: 300-1800 mm
Temperature: -40°C – 140°C

 

Property Typical Value Standard
Density 1.04 g/cm³ ISO R1183
Melting Point 170°C ASTM D 3418
Oxygen Transmission
Water Vapour 5000 g/50µ/m²/24h (38°C/50%RH) ASTM E 96 BW

 

Handling

Sealing:Needs high sealing temperature. Filing:

It is important to have contact betweem film and product.

 Storage

Dark, below 25 °C and 75% RH.
Should be used within one year from date of production.

Properties might change if it is stored for a longer periode of time.

 

Remarks

TUBLIN® 5 is not a packaging material. It is a process help which improves safety and yields.
Unwanted air pockets will be avoided, if the product is vacuumed in TUBLIN® 5.
A product packed in TUBLIN® 5 will dry quicker than without any packaging.
The Tublin® 5 bag has improved sealing abilities and is easy to open. It is closed against bacteria.

 

Certification

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.