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Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags
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Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

JHG Barrier Shrink Film JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different
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Basic Info
Model NO. EVOH LAYERS MULTIPLE
Material PEVA
Usage Seafood Packaging
Type Vacuum Film
Transparency Transparent
Hardness Soft
Processing Type Multiple Extrusion
Packing Standard Package
Package Packaging Box
Printing Printing Method Applicable
Packaging Wound Roll Packed
Advantage Anti Fog
Keyword Plastic Wrap
Key Words Vacuum Sealers
Product Name Shrink Wrap Stretch Film
Use Food Wrapping
Transport Package Packaging Box
Specification As required
Trademark JHG BRAND
Origin Jiangsu, China
Product Description

JHG Barrier Shrink Film

JHG's barrier shrink films are based on PA/PE or EVOH materials. They are available of different sizes for a wide range applications and packaging requirements. All shrink films have been tested by SGS according to REACH, FDA standards etc., and meet the regulations of contacting directly with foods.

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Smoked Salmon & Smoked Coley & Smoked Haddock Food Grade Thermoforming Films and Bags

Application:

1. Fresh Meat, Poultry, Processed and Smoked Meat Packaging

Moisture can be maintained to prevent the loss of fresh water and color from becoming darker.

Prevent fat from oxidation, decay and changing it's fresh color.

Vacuum packaging and cold storage can improve the curing process of the meat, making the taste more juicy.

To keep apart from oxygen to maintain the natural color of fresh meat for more long time.

2. Cheese Packaging

The lower shrinkage temperature make it more suitable for products such as cheese which need the less temperature. It looks more attractive for the character of transparency and luster.

3. Seafood Packaging

Oxygen can be blocked and inhibiting the propagation of aerobic bacteria. Vacuum-packed while storage at a low temperature ( below 4ºC) can inhibit the reproduction of anaerobic bacteria , which ensure the food healthy.