Tublin ® 30

Application

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.

Specifications

Lay flat size:

50-400 mm – tolerances +/- 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

2500 g/50µ/m²/24h (38°C/50%RH)

ASTM E 96 BW

Handling

Sealing:

Needs high sealing temperature.

Filling;

Moderate

Storage:

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

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.

DATA SHEET

Tublin ® types: