Vacuum Pouches – Uses and Applications
 Sausage |  salmon |  others |
Long term storage of dry foods: Nuts, cereals, cured meats, cheese, smoked fish, coffee, crisps and powders.
Short term storage of fresh foods: Vegetables, meats, fish, liquids i.e. soups
Frozen foods: Vacuum pouches prevent freezer burn by shielding food from exposure to the cold, dry air. Freezer burn occurs when the surface of frozen food becomes dehydrated, leading to a leathery appearance and impaired flavour.
Vacuum pouches are used storing foodstuffs; which can extend its life by up to five times. Vacuum packaging creates an airless environment to prevent food from spoiling.
This is achieved by:
Preventing the growth of microorganisms
Removing atmospheric oxygen
Limiting the growth of aerobic bacteria or fungi
Preventing the evaporation of volatile components
We offer a comprehensive range of over 100 sizes of vacuum pouch, with features including:
Clear and Coloured – Clear, Blue Tint, Black Tint, Yellow Tint, White Tint,
Various Thickness – we stock 50 micron, 65 micron, 70 micron, High Barrier 80 micron and 90 micron.
Tubular pouches
Our vacuum pouches are cookable up to 90ºC and suitable for ‘Sous Vide’ cooking.
High puncture resistance bone guard pouches
Application:
Meat products: dry meat, sausage, bacon etc..
Seafood food: fish, shrimp and crab and other seafood.
Food processing, microwave food and frozen food.
Other foods:
Rice, herbs, tea, coffee, dried and fresh fruits,
Taro, soy products, seeds, dry goods and goods north and south.
Electronic parts and all kinds of hardware parts.
Certification
More details please contact:
Suki.Wu
GreenPak |Green Packaging Material(Jiangyin) Co.,Ltd | International Trade Department
E-mail: suki.wu@greenpak.com.cn | WhatsApp: +86 13861646369 | Skype:suki.wuye
Website: www.greenpak.com.cn
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