IPE Film, High Functionality, Sauce Packaging, Acid And Alkali Resistant Packaging, Boiling Packaging

Sauce packaging fears leakage, boiled food packaging fears high-temperature deformation—traditional films often suffer from packaging damage due to insufficient corrosion resistance, liquid leakage due to low heat-sealing strength, or film surface shrinkage during boiling sterilization due to poor temperature resistance. Our high-functional IPE film integrates three core performances of "high-strength heat-sealing + acid-alkali corrosion resistance + wide temperature range tolerance" through multi-layer co-extrusion technology and special raw material formulation, providing a stable and reliable solution for sauce and boiled food packaging.

Using special heat-sealing resin and interlayer reinforcement technology, the film's heat-sealing strength is stably maintained at 20-25N/15mm, far exceeding the industry's conventional standard of 15-18N/15mm. Even when packaging thick sauces with particles (such as broad bean paste, beef sauce) or when internal pressure increases after boiling, the seal can still fit tightly without cracking or liquid leakage. Tests show that when the film bag containing sauce falls from a height of 1.2 meters or bears 5kg of lateral pressure, the seal integrity rate reaches 100%, completely solving the leakage risk in sauce transportation and storage.

The film surface is added with chemical corrosion-resistant modifiers, forming a uniform protective layer through precision co-extrusion technology, which can withstand acid-alkali environments with pH 2-12 for a long time—whether it is acidic vinegar, tomato sauce, alkaline broad bean paste, or high-salt soy sauce and chili sauce, it can effectively block the penetration of sauce components, preventing the film from swelling, discoloration or strength attenuation. Even if the sauce is stored for a long time (more than 6 months), the packaging remains intact without affecting product quality and appearance.

The raw material uses high-temperature resistant polyethylene substrate, which is subjected to special cross-linking treatment, expanding the film's temperature resistance range to -20℃~121℃: it can be used for frozen sauce storage at low temperatures, and can withstand 121℃ boiling sterilization at high temperatures (such as 10-30 minutes of boiling heating for prepared dishes). During the process, the film surface does not shrink or deform, and the heat-sealing strength attenuation rate is less than 5%. No additional protective layer is needed, directly adapting to the boiling packaging line of food factories, simplifying the production process and reducing packaging costs.

All raw materials comply with FDA and EU 10/2011 food contact standards, with no harmful substances precipitated during acid-alkali resistance and high-temperature resistance, and can directly contact food and sauces; the film surface has high flatness (thickness uniformity ±2μm), compatible with high-speed automatic packaging machines of 80-180 bags per minute, ensuring smooth conveying without jamming and reducing downtime for debugging. It also supports surface printing (adhesion up to 4B level), and can customize brand logos and product information, helping to improve the visual texture of packaging and enhance consumer recognition.