Food packaging plays a crucial role in maintaining the quality and safety of food products. Among the various materials used for food packaging, food grade white PE (polyethylene) has gained significant popularity due to its excellent properties. One of the most important aspects of food grade white PE is its barrier property against oxygen. In this blog post, I will delve into the details of the oxygen barrier property of food grade white PE, sharing insights from my experience as a food grade white PE supplier.
Understanding Oxygen Barrier Property
Oxygen is one of the main factors that can cause food spoilage. It can react with food components such as fats, proteins, and vitamins, leading to oxidation, rancidity, color changes, and loss of nutritional value. A good oxygen barrier material can prevent or slow down the entry of oxygen into the food package, thereby extending the shelf - life of the food product.
The oxygen barrier property of a material is usually measured by its oxygen transmission rate (OTR). OTR is defined as the volume of oxygen that passes through a given area of the material in a specific time under certain temperature and humidity conditions. A lower OTR indicates better oxygen barrier performance.
How Food Grade White PE Performs as an Oxygen Barrier
Food grade white PE is a thermoplastic polymer that offers several advantages as an oxygen barrier material. It has a relatively low OTR compared to some other common packaging materials. The structure of PE consists of long - chain hydrocarbon molecules. These molecules are tightly packed, which creates a physical barrier that restricts the movement of oxygen molecules through the material.
However, it's important to note that the oxygen barrier property of food grade white PE is not as excellent as some high - performance barrier materials like ethylene vinyl alcohol (EVOH) or polyvinylidene chloride (PVDC). The OTR of PE can vary depending on factors such as the density of the PE, the thickness of the film or sheet, and the processing conditions.
- Density: High - density polyethylene (HDPE) generally has a lower OTR than low - density polyethylene (LDPE). The more closely packed molecular chains in HDPE make it more difficult for oxygen molecules to penetrate the material.
- Thickness: As the thickness of the food grade white PE increases, the OTR decreases. A thicker layer provides a longer path for oxygen molecules to travel through, reducing the overall oxygen transmission.
- Processing Conditions: The way the PE is processed, such as the extrusion temperature and the cooling rate, can also affect its crystal structure and, consequently, its oxygen barrier property. A well - processed PE with a more ordered crystal structure will have better oxygen barrier performance.
Applications in Food Packaging
Food grade white PE is widely used in food packaging due to its oxygen barrier property and other beneficial characteristics. It can be used in various forms, such as films, sheets, and coatings.
- Films: PE films are commonly used for wrapping fresh produce, bakery products, and snacks. The oxygen barrier property helps to keep the food fresh by reducing the rate of oxidation. For example, a PE film with a good oxygen barrier can prevent the growth of aerobic microorganisms on fresh fruits and vegetables, extending their shelf - life.
- Sheets: Food grade white PE sheets can be used for making trays and containers for food products. They provide a protective layer that prevents oxygen from reaching the food inside. Cardboard Paper Sheet Food Grade White PE is a great example of a product that combines the strength of cardboard with the oxygen barrier property of white PE.
- Coatings: PE coatings can be applied to paper or cardboard to enhance their oxygen barrier performance. Food Grade White PE Coating Paper is often used for packaging dry foods, such as cereals and coffee, as it provides an additional layer of protection against oxygen and moisture.
Improving the Oxygen Barrier Property of Food Grade White PE
While food grade white PE already has a decent oxygen barrier property, there are ways to further enhance it.
- Blending with Other Polymers: Blending PE with polymers that have better oxygen barrier properties, such as EVOH, can significantly improve the overall oxygen barrier performance. The resulting blend combines the advantages of both materials.
- Adding Fillers: Some fillers, such as nanoclays, can be added to PE to improve its oxygen barrier. The nanoclays disperse in the PE matrix and create a tortuous path for oxygen molecules, reducing the OTR.
- Multi - layer Structures: Creating multi - layer structures by combining PE with other barrier materials is a common approach. For example, a structure with a layer of PE on the outside for its mechanical strength and a layer of EVOH in the middle for its excellent oxygen barrier can provide superior performance.
Advantages of Choosing Our Food Grade White PE
As a food grade white PE supplier, we offer high - quality products with consistent oxygen barrier performance. Our products are carefully manufactured to meet the strictest food safety standards. We have a team of experts who monitor the production process to ensure that the density, thickness, and processing conditions are optimized for the best oxygen barrier property.
We also offer a wide range of products to meet different customer needs. Whether you need Bulk Uncoated Food Grade Packaging Paper for your large - scale food packaging operations or specialized PE coatings for a unique food product, we have the solution for you.
Contact Us for Procurement
If you are in the food packaging industry and are looking for a reliable supplier of food grade white PE with excellent oxygen barrier properties, we would love to hear from you. We can provide you with samples to test the performance of our products and offer customized solutions based on your specific requirements. Contact us today to start a discussion about your procurement needs.
References
- Hernandez, R., & Gontard, N. (2016). Oxygen barrier properties of edible films and coatings: A review. Food Hydrocolloids, 52, 516 - 529.
- Robertson, G. L. (2012). Food Packaging: Principles and Practice. CRC Press.
- Yam, K. L., Takhistov, P. V., & Miltz, J. (2005). Intelligent packaging: Concepts and applications. Journal of Food Science, 70(1), R1 - R10.