Tublin ® 30
Suitable for products with a high fat content, i.e. cheese. The film is closed against bacteria and mould.
The cheese production process becomes easier as it does not need to be washed. Tests show that the film keeps the aroma, the flavour and gives the cheese a nice structure.
|Lay flat size:||50-400 mm – tolerance ±1 mm|
|Wall thickness:||40-80µ – tolerance ±10%|
|Temperature:||-40°C up to 140°C|
|Density||1.04 g/cm³||ISO R1183|
|Melting Point||170°C||ASTM D 3418|
|Water Vapour||2500 g/50µ/m²/24h (38°C/50%RH)||ASTM E 96 BW|
|Sealing:||Needs high sealing temperature.|
|Storage:||Dark, below 25 °C and 75% RH.|
Should be used within one year from date of production.
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.