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PA/PP based thermoforming film
Thermoforming film
Width:150-2,600mm
Thickness:30-300μm
Color:Transparent or nontransparent with Red, White,Blue,Green,Yellow etc.
Application:Fresh or frozen meat, processed meat, seafood, cheese and sausage.
The products through excellent barrier properties of EVOH and PA layers, can effectively prevent the packaging volatile substance in discrete and cut off the outdoor odor and moisture pollution to the packaging materials, and ultimately serve to ensure product quality, shelf life. The forming barrier packaging is suitable for meat, poultry, seafood, cheese and other food packaging.
MAX offers both high oxygen barrier version and medium oxygen barrier version of films, which provide superior aroma, flavor and UV protection to meat products.
Highlights
Excellent oxygen barrier property, m aintain the product flavor of the original
Excellent thermoform abili ty and high clarity, efficient and effectively water blocking keep moisture locked in the packaged meat
Excellent sealability, high strength, good puncture and flex-crack resistance
Excellent optical property
Superior formability

Textured pea protein is highly functional ingredients that offer the food industry innovative solutions for vegetarian meat analogs and traditional meat products. They are available with different protein contents.

Features
Non-GMO, allergen-, gluten-free
Similar the fiber structure of meat,
Good water & oil retention
High nutrition and functionality.

It's applications include
Processed Meat and Seafood (Delicatessen, Minced meats, Meat substitutes)
Savory (Ready meals, Vegetarian products)
Baking (Biscuits and cookies)
Cereals and Snacks (Breakfast cereals, Cereal bars)

Flexible Packaging Film Soft Packaging Film Plastic Roll Skin Film PA/EVOH/PE High Barrier Skin Film for Fish Meat Cheese Package Rollstock Film
Products Description
Skin Film is used for packaging fresh meat, processed meat, seafood, and instant food. It wraps itself perfectly around the product under vacuum conditions, displaying it with a 3D effect on trays or skin boards. The film provides a tight seal, minimizing air contact for extended shelf life

Advantages:
1.Can be in vacuum.
2.Can bear high-temperature boiling, steaming and sterilization.
3.Excellent performance: moisture resistance, anti-puncture, anti-leaking
5.Good design structure, suitable for a variety of food packaging: meat,ham,seafood and so on.
6.Can be customized according to customer specific requirements.
Item skin film
Structure PA/PE PA/EVOH/PE
Feature can be softened and shrinked by heat and completely fitted to the tray,encapsulating the product on the tray and elimating almost all the air in the packaging
Provide cost-effective convenient sealing ability.
Protection from puncture, oxygen, moisture and UV light
Leading Time 15-20 working days after we received order
Applications used for packaging fresh meat, processed meat,seafood,instand food.etc
MOQ: 1000kg

Flexible Packaging Film Soft Packaging Film Plastic Roll Skin Film PA/EVOH/PE High Barrier Skin Film for Fish Meat Cheese Package Rollstock Film
Products Description
Skin Film is used for packaging fresh meat, processed meat, seafood, and instant food. It wraps itself perfectly around the product under vacuum conditions, displaying it with a 3D effect on trays or skin boards. The film provides a tight seal, minimizing air contact for extended shelf life

Advantages:
1.Can be in vacuum.
2.Can bear high-temperature boiling, steaming and sterilization.
3.Excellent performance: moisture resistance, anti-puncture, anti-leaking
5.Good design structure, suitable for a variety of food packaging: meat,ham,seafood and so on.
6.Can be customized according to customer specific requirements.
Item skin film
Structure PA/PE PA/EVOH/PE
Feature can be softened and shrinked by heat and completely fitted to the tray,encapsulating the product on the tray and elimating almost all the air in the packaging
Provide cost-effective convenient sealing ability.
Protection from puncture, oxygen, moisture and UV light
Leading Time 15-20 working days after we received order
Applications used for packaging fresh meat, processed meat,seafood,instand food.etc
MOQ: 1000kg

Transglutaminase (TG), better known to chefs as â??Meat Glue,â?? which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods.

TG is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms.

TG is not active in the stomach, which is characterized by acidic pH, and that TG is completely degraded by pepsin. TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products.

Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.TG does not affect the taste of food.
TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40â??.Above 75â??the enzyme looses its activity within a few minutes if used at usual dosages. The use of the TG offers various benefits to food companies and final consumers. In bakery and milk products, it improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish, it enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products. It also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake.
Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries. There is no labeling required for final foods containing TG, only with regard to the use in raw meat or raw meat products, a labeling could be necessary.

Calcium Propionate
Calcium propionate is a naturally occurring organic salt formed by a reaction between calcium hydroxide and propionic acid. Calcium propionate is commonly used in baked goods as a food additive. It serves as a preservative, effectively extending shelf life by inhibiting the growth and reproduction of microorganisms.

As a food Preservatives, Calcium propionate is listed as E number 282 in the Codex Alimentarius. Calcium Propionate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products. In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.



Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth. Calcium propionate (along with propionic acid andSodium Propionate) is used as a preservative in bread and other baked goods. It also occurs naturally in butter and some types of cheese. Calcium propionate keeps bread and baked goods from spoiling by preventing mold and bacterial growth. Although you may be concerned about the idea of preservative use in food, on the flip-side, you certainly don want to eat bacteria- or mold-infested bread.

1 � Formula: C4H7KO4
2 � Formula wt: 157.1869
3 � CAS:[ 4251-29-0]
4 � Einecs: 224-217-7
5 � Specificity: Colorless or white crystalline powder. Alkali flavor, easy to tide
solution. Soluble in water, soluble in methanol, ethanol, ammonia. Insoluble
in ether and acetone.
6 � Usage: Potassium diacetate is used as a buffering agent to control the acidity
of food.It can beused in low sodium recipes as replacement of sodium diacetate.
Potassium diacetate can be used as a preservative in various processed foods
such as processed meat products, ready-toeat meals, salad dressings etc.
7 �H.S.Code: 29152990.90 CIQ Checking:Statutory Inspection
8 �Tax refund rate:9
9 �Packing: 25kg polywoven bag or kraft paper bag, lined with PE bag.
10 �Storage and Transport:Store in a tightly sealed container in a cool �dry �well
ventilated area.Avoid exposure to heat and moisture.

Formula: C4H7KO4
2� Formula wt: 157.1869
3� CAS:[ 4251-29-0]
4� Einecs: 224-217-7
5� Specificity: Colorless or white crystalline powder. Alkali flavor, easy to tide
solution. Soluble in water, soluble in methanol, ethanol, ammonia. Insoluble
in ether and acetone.
6� Usage: Potassium diacetate is used as a buffering agent to control the acidity
of food.It can beused in low sodium recipes as replacement of sodium diacetate.
Potassium diacetate can be used as a preservative in various processed foods
such as processed meat products, ready-toeat meals, salad dressings etc.
7�H.S.Code: 29152990.90 CIQ Checking:Statutory Inspection
8�Tax refund rate:9
9�Packing: 25kg polywoven bag or kraft paper bag, lined with PE bag.
10�Storage and Transport:Store in a tightly sealed container in a cool�dry�well
ventilated area.Avoid exposure to heat and moisture.

Introduction to Turmeric Extract in Food Products
Turmeric extract, derived from the rhizomes of Curcuma longa, is widely used as a natural food additive. Its vibrant yellow color and bioactive compounds, primarily curcuminoids, make it a popular choice for enhancing both the visual appeal and nutritional value of food products.



Why Use Turmeric Extract as a Food Additive?
Natural Colorant - Provides a rich yellow hue, serving as an alternative to synthetic dyes.
Antioxidant Properties - Helps extend shelf life by reducing oxidative damage.
Anti-Inflammatory Benefits - Supports overall well-being when included in functional foods.
Flavor Enhancement - Adds a mild, earthy, and slightly bitter taste to food products.
Preservative Effects - Has natural antimicrobial properties that aid in food preservation.
Clean-Label Ingredient - Supports the growing demand for natural and organic food formulations.


Application of Turmeric Extract in Food Industry
Turmeric extract is widely used in various food applications, including:
Bakery Products Enhances color and nutritional profile of bread, cakes, and biscuits.
Dairy and Beverages Used in golden milk, smoothies, juices, and dairy-based drinks.
Snack Foods Common in chips, crackers, and energy bars.
Processed Meats and Sauces Acts as a preservative and natural flavoring agent.
Confectionery Items Adds color and functional benefits to candies and chocolates.

Paprika Oleoresin Is An Oil-soluble Extract From The Fruits Of Cpsicum Annuum Or Capsicum Frutescens, And Is Primarily Used As Coloring And /or Flavoruing In Food Products, It Is Composed Of Capsaicin, The Main Flavouring Compound Giving Pungency In Higher Concentrations, And Capsanthin And Capsorubin, The Main Coloring Compounds (among Other Carotenoids). Extraction Is Performed By Percolation With A Variety Of Solvents, Primarily Hexane, Which Are Removed Prior To Use.
Uses: Food Coloured With Paprika Oleoresin Include Cheese, Orange Juice, Spice Mixtures, Sauces, Sweets And Emulsified Processed Meats.In Poultry Feed, It Is Used To Deepen The Color Of Egg Yolks. In The United States, Paprika Oleoresin Is Listed As A Color Additive "exempt From Certification. In Europe, Paprika Oleoresin (extract), And The Compounds Capsanthin And Capsorubin Are Designated By E160