Hey there! As a supplier of food grade white PE, I've spent a good amount of time working with this material. It's got some great qualities, but like anything, it also has its limitations. In this blog, I'm gonna share with you what I've learned about the limitations of food grade white PE.
1. Heat Resistance
One of the major limitations of food grade white PE is its relatively low heat resistance. Polyethylene (PE) starts to soften at around 100 - 110°C (212 - 230°F). This means that if you're using food grade white PE in applications where it's exposed to high temperatures, it can deform.
For example, if you're using Food Grade White PE Coating Paper to wrap hot food items like freshly baked pies or hot take - out meals, the PE coating might start to melt or warp. This not only affects the appearance of the packaging but can also potentially contaminate the food.
In industrial food processing, where high - temperature sterilization or cooking processes are involved, food grade white PE may not be suitable. Processes like retort cooking, which can reach temperatures of 121°C (250°F) or higher, will cause the PE to break down. This limits its use in products that require long - term storage at high temperatures or those that need to go through high - heat processing steps.
2. Chemical Resistance
While food grade white PE has decent resistance to many common food substances, it's not impervious to all chemicals. Some strong solvents, oils, and acids can have a negative impact on the material.
For instance, if you're using Cardboard Paper Sheet Food Grade White PE to package foods with high oil content, such as fried chicken or oily fish, over time, the oil can penetrate the PE layer. This can lead to the degradation of the PE, causing it to become brittle or lose its barrier properties.
Acidic foods like citrus fruits or vinegar - based dressings can also pose a problem. Prolonged contact with these acidic substances can cause the PE to break down, releasing potentially harmful substances into the food. This is a big concern when it comes to food safety, as any contamination can lead to health risks for consumers.
3. Environmental Impact
Food grade white PE is a type of plastic, and like all plastics, it has a significant environmental impact. It's non - biodegradable, which means that once it's discarded, it can take hundreds of years to break down in the environment.
When we talk about packaging materials, the amount of waste generated is a huge issue. If you're using PE Coated Food Grade Paper for single - use food packaging, it adds to the growing problem of plastic pollution. Consumers are becoming more environmentally conscious, and they're looking for sustainable packaging options.
Recycling food grade white PE can be challenging. The process of separating the PE from other materials in the packaging, such as paper, is complex and costly. This often leads to a low recycling rate, and a large portion of the PE - coated packaging ends up in landfills or as litter in the environment.
4. Mechanical Strength
Food grade white PE doesn't have the highest mechanical strength compared to some other packaging materials. It can be easily punctured or torn, especially in thin - film applications.
If you're using it for packaging sharp - edged food items like frozen meat with bones or canned goods with rough edges, there's a risk of the PE layer getting damaged. Once the PE is punctured, it loses its ability to protect the food from external contaminants, such as bacteria, dust, and moisture.
In transportation and handling, the relatively low mechanical strength of food grade white PE can be a drawback. Packages may get jostled around, and the PE - coated packaging might not be able to withstand the impact, leading to product damage and potential food spoilage.
5. UV Resistance
Another limitation is its poor resistance to ultraviolet (UV) light. When food grade white PE is exposed to sunlight or other sources of UV radiation for an extended period, it can undergo a process called photo - oxidation.
This causes the PE to become brittle, discolor, and lose its mechanical properties. If you're using food grade white PE for outdoor food displays or in packaging that will be stored in areas with a lot of sunlight, the UV exposure can quickly degrade the material. This not only affects the appearance of the packaging but also its functionality, as the degraded PE may no longer provide an effective barrier for the food.
6. Cost
Although food grade white PE is generally considered an affordable packaging material, the cost can still be a limiting factor in some cases. The production process of food grade white PE involves strict quality control measures to ensure its safety for food contact. These additional steps can increase the cost of production.
For small - scale food producers or those on a tight budget, the cost of using food grade white PE packaging might be prohibitive. They may need to look for more cost - effective alternatives, even if it means sacrificing some of the benefits that food grade white PE offers.
Despite these limitations, food grade white PE still has its place in the food packaging industry. It's widely used because it's relatively inexpensive, easy to process, and has good moisture - barrier properties. But it's important to be aware of its limitations so that you can make an informed decision when choosing the right packaging material for your food products.
If you're in the market for food grade white PE products and want to discuss how to work around these limitations or find the best solution for your specific needs, I'd love to have a chat. Whether it's choosing the right thickness of the PE layer or exploring different coating options, I can provide you with the expertise and products you need. So, don't hesitate to reach out and start a conversation about your food packaging requirements.
References
- "Plastics in Food Packaging: A Review of Their Uses and Safety" - Journal of Food Science and Technology
- "Environmental Impact of Plastic Packaging Materials" - Environmental Science & Technology
- "Properties and Applications of Polyethylene in the Food Industry" - Polymer Science Journal