Materials for vacuum pouches are food-grade plastic. Our vacuum food pouches use multilayer technology, with a strong outer layer of polyethylene (PE), a barrier layer of polyamide (PA), and typically aluminum foil for UV and moisture protection.
This fusion creates a pouch that excels in food preservation, offering optimal material thickness, heat sealing capabilities, and barrier properties to protect and extend the shelf life of a wide range of products.
Properties of Laminated Materials:
| Vacuum pouches | ||
|---|---|---|
| Appearance | Smooth | |
| Color | standard clear or colored | |
| 0-10 colors as your design | ||
| Capacity | 200g,250g,500g,1000g/1kg,2kg,8OZ-100OZ,customized | |
| Thickness | 60mic-450mic(2.4mil-18mil) | |
| Width | Within1000mm(39.37in) | |
| Seal Format | 1 Bottom Seal / 3 Side Seals | |
| Tolerance of Temp | -40°C-100°C(212°F) | |
| Supply Ability | 200000 Piece/Pieces per Day | |
"In my role at CheezeDelight Distributors, maintaining cheese quality during bulk distribution is critical. These vacuum-packed cheese pouches have revolutionized our storage, offering freezer safety that effectively combats freezer burn. The texture and flavor preservation of our cheeses is phenomenal."
Vacuum packaging is a great way to make food last longer, but it's not right for all items.
The longevity of food in vacuum-sealed bags can vary significantly depending on the type of food, storage conditions, and temperature.lf life also depends on the storage conditions – refrigerated, frozen, or at room temperature.
Generally, vacuum sealing can extend a food's shelf life by 3-5 times compared to traditional methods. For example, raw meats can last in the freezer for up to 2-3 years when vacuum sealed, as opposed to 6 months without.
Retort and vacuum pouch packaging serve different purposes.
Retort pouches are used for ready-to-eat meals and are processed in high heat to sterilize the food, making them shelf-stable without refrigeration.
On the other hand, vacuum pouches are ideal for raw or uncooked products, extending shelf life by removing air.
Each has its unique advantage depending on the product's requirements – retort for convenience and shelf stability, vacuum for freshness and extended storage.
Both vacuum and frozen packaging are excellent methods to preserve food, but they cater to different needs.
Vacuum packaging is all about evicting air, which helps keep food fresh and tasty for longer. But, it doesn't stop the clock on enzyme activity.
Frozen packaging, specifically designed for the freezer, protects against freezer burn but isn’t necessarily about removing air.
It’s like choosing between a shield and a fortress for your food
It's important to know that not all foods are suitable for vacuum sealing.
Foods like garlic, mushrooms, soft cheeses, and some fresh vegetables produce gases after sealing, which can spoil the food. Also, raw onions and cruciferous vegetables (like broccoli, cabbage) can emit strong odors.
Always consider the specific characteristics of each food item before choosing to vacuum seal it.
