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| Approximately half of the applications
of "Soarnol" involve its use as packaging
film for meat, cheese, and other foods. "Soarnol"
has continued to evolve in response to customer
requests for thinner films and higher barrier performance.
One of the most important factors in forming film
is processability through combination with other
resins. This is important to preserve the appearance
and hygienic properties of the food packaging and
container. |
| In addition, to create the stretchability
needed for compliance with these other resins and
long-term stable film moldability, the resin itself
must be suitable for processing. It is the resolution
of these various requirements that has promoted
the creation of high added value for "Soarnol".
Below is the "Soarnol" product line, manufactured
with unique technologies and provided with excellent
stretchability and heat resistance. |
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| "Soarnol" has superior
heat resistance that enables it to cope with long
processing runs of several months, as well as dependable
stretchability that keeps production losses to a
minimum. "Soarnol" varieties with improved
flex-crack resistance for bag-in-box use, and retort
"Soarnol" designed to reduce whitening
and delamination phenomena for boil & retort
applications, have also been marketed. "Soarnol"
will continue to evolve in the future as well. |
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| Application |
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| Raw meat, ham and sausage, cheese,
coffee beans, processed fish products, pickled vegetables,
sweets, external packaging bags for transfusion
bags, etc. |
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| Recommended
Grades |
| Nippon Gohsei provides grade recommendations
for barrier properties and processing performance
that match customer applications. |
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Ethylene Content
[mol%] |
29 |
32 |
38 |
44 |
48 |
OTR (at 20 deg C,65%R.H.)
[cc 20µm/m2.day.atm] |
0.4 |
0.5 |
0.7 |
1.5 |
2.9 |
MFR(at 210 deg C(*),2160g)
[g/10min] |
3.2 |
3.2 |
3.2 |
3.5 |
15 |
|
| (*):210deg
C(410deg F) |
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