Tublin® 10 2017-07-10T08:27:35+00:00

Tublin® 10


The Tublin® 10 film has a significant lower permeation, and is closed against bacteria.
It is excellent for dry-aging of beef as well as for dried ham. It is also suited for: Dried and cured meat; Cooked products and Fermented products.

Winner of a Food & Beverage Product Innovation Award at the NRA Show 2011 in Chicago USA!

Read more about the award here


Lay flat size: 50-400 mm – tolerance ±1 mm
Wall thickness: 40-80µ – tolerance ±10%
Length: 300-1800 mm
Temperature: -40°C up to 140°C
Property Typical Value Standard
Density 1.04 g/cm³ ISO R1183
Melting Point 170°C ASTM D 3418
Oxygen Transmission
Water Vapour 2500 g/50µ/m²/24h (38°C/50%RH) ASTM E 96 BW


 Sealing: Needs high sealing temperature

It is important to have contact between film and product.


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.


TUBLIN® 10 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® 10.
TUBLIN® 10 is closed against bacteria.


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.

Download Migration Test