Anti-puncture & Freezing forming Film

Anti-puncture freezing film is used for the packaging of frozen meat and seafood at temperature -18℃~ -45℃, such as pork, beef, mutton, chicken, duck, fish, shrimp. The film is green, high barrier, and has high tensile strength. The nylon material has strong perforation resistance, can greatly extend the shelf life of food and maintain the original flavor of food. While the composite materials of dry laminated packaging contains glues that aromatic and aliphatic glues have harmful substances, which can easily permeate into meat products. Multi-layer coextruded high-barrier film does not use adhesives, eliminating the pollution of food by esters, benzene and other harmful substances, ensuring safety and sealing of packaging.