In the increasing substitution of rigid packaging for flexible packaging, thermoformed packaging has been highlighted especially for meat, fish, crustaceans, cheeses and sausages.
Aware of this trend, UBE has developed a new nylon grade, 5036B, ideal for the thermoforming process and which stands out for its excellent processability, puncture resistance, superior mechanical and optical properties, and oxygen barrier.
This nylon has a lower crystallization temperature when compared to other co-polyamides and its higher copolymerization rate allows for the thermoforming of deeper parts, using less material and reducing the thickness of the final package. An attribute in line with another important claim of the brand owners: sustainability from packaging that uses less material and that is lighter and thinner, contributing to the optimization of transport and post-consumer disposal.
The depth of a package thermoformed with 50 micron 5036B nylon film reaches 95 mm versus the 85 mm possible with traditional nylon thermoforming. This weight reduction makes these packages attractive to the food and beverage markets, especially those sold in e-retail and food service.
The thermoformed packages with the new nylon film from UBE 5036B also stand out for their very high transparency and optical properties that make it possible to visualize the product inside the package. They can also use modified atmosphere (MAP) that allows controlling the gases inside the package, increasing the shelf life of the food.
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