PA/PE/SURLYN® medium barrier composite film by ALLVAC for perfectly cooked ham

The flexible PA/PE/SURLYN® medium barrier composite film has been especially developed for the production of cooked ham. Its SURLYN® sealing layer is responsible for the preparation of perfectly cooked ham and an excellent presentation at the POS. SURLYN® is based on ionomers composed of ethylene methacrylic acid copolymers. The ionic crosslinks are reversible as they dissolve at usual processing temperatures and form again during the cooling phase. This type of film therefore has both excellent shrinking properties and meat adhesion.

 

Excellent meat adhesion

The meat is cooked for several hours at a temperature of 76°C. During this cooking process the PA/PE/SURLYN® medium barrier composite film develops a bond with the ham (meat adhesion). In contrast to pure polyethylene, the meat adhesion of this film can be influenced within certain limits by the selection of the SURLYN® type used. Adhesion to the product is determined by its different acidity.

The excellent meat adhesion of our PA/PE/SURLYN® medium barrier composite film not only reduces jelly leakage from the ham, but also minimizes juice separation and unwanted loss in weight.

PA/PE/SURLYN® medium barrier composite film with outstanding sealing properties

The unique material sealing properties ensure that the package remains tightly sealed in the event that the sealing area becomes coated with water, grease or other product fluids, even at low sealing temperatures. Its tremendous mechanical strength that reliably prevents leakage, even when used for packaging sharp-edged or pointed products is another advantageous feature of PA/PE/SURLYN® medium barrier composite films, which we supply in tinted or printed versions as well.
 

The benefits in overview:

  • Especially designed for cooked ham production
  • Ionic crosslinks are reversible
  • Outstanding shrinkage and recovery capabilities
  • Excellent meat adhesion
  • Reduces the amount of jelly escaping

Do you have questions about our range of composite films with PA/PE/SURLYN® medium barrier?
We would be happy to advise you. Simply give us a call or write to us.

Product recommendations:

allflex ION

allflex ION for producing cooked ham

Allflex ION is a special IONOMER 11-layer PA/PE/SURLYN® cast coextrusion film. It is ideal for producing cooked ham. Its main characteristic is excellent meat adhesion during the cooking process. Allflex ION is particularly popular as it prevents practically any jelly from forming on the product surface.

Advantages of allflex ION at a glance:

  • Excellent meat adhesion during cooking process
  • Reduction of jelly formation
  • High transparency
  • Improved sealing properties

AVS

AVS is a top or bottom film with best meat adhesion

The AVS is a 5-7 layer PA/PE/SURLYN® film used on thermoforming packaging machines as both top and bottom film. Integrated ionomers ensure excellent meat adhesion and optimum sealing properties, even if the sealing surface has been contaminated with water, blood, fat or product juices. The ionic crosslinks are reversible as they dissolve at usual processing temperatures and form again during the cooling phase. This type of film features both excellent recovery properties and meat adhesion and is therefore ideal for the production of cooked ham. Its temperature tolerance allows cooking processes above 76°C – even for up to 12 hours.

 

Features of AVS:

  • Excellent meat adhesion
  • Reduced jelly separation during cooking
  • Medium barrier against oxygen and water vapour
  • Extremely high transparency
  • Outstanding sealing properties, even with contaminated sealing surfaces
IONOMER-FAMILYSTRUCTURESTANDARD THICKNESSES
AVGTS7 Layer PA Special/PE/SURLYN® film230my
AVS5 - 7 Layer PA/PE/SURLYN® film80-300my
allflex ION11 Layer PA Special/PE/SURLYN® film100my, 230my

AVGTS

AVGTS: Best sealing properties thanks to ionomers

The AVGTS is a special bottom film with best sealing properties and excellent meat adhesion, which is owed to integrated ionomers composed of ethylene methacrylic acid copolymers. The resulting ionic crosslinks are reversible as they dissolve at usual processing temperatures and form again during the cooling phase. The excellent recovery properties and optimal meat adhesion of the AVGTS are particularly beneficial for the production of cooked ham, but also very much in demand for packaging fresh meat. This innovative film with a heat tolerance of maximum 76°C allows gentle cooking of products for up to 12 hours and convinces with minimal jelly or juice separation as well as very good recovery properties. The AVGT is perfectly suitable for products with a defined volume requiring box-shaped forms.

The material’s sealing capabilities are impressively good, guaranteeing tight packaging even at low sealing temperatures or when the sealing area has been contaminated by water, grease or other product fluids. The AVGTS reliably prevents air penetration and can easily withstand mechanical stress, even when sharp-edged or pointed products are packaged.

Features of AVGTS:

  • Excellent meat adhesion
  • Minimal jelly separation during cooking
  • Medium barrier against oxygen and water vapour
  • Extremely high transparency
  • Brilliant gloss
  • Best sealing properties even with contaminated sealing surfaces
  • Extreme mechanical strength
IONOMER-FAMILYSTRUCTURESTANDARD-THICKNESSES
AVGTS7 Layer PA Special/PE/SURLYN® Film230my
AVS5-7 Layer PA Special/PE/SURLYN® Film80-300my
allflex ION11 Layer PA Special/PE/SURLYN® Film100my, 230my