Source: Link Testing Instruments Co.,Ltd.
The common packaging materials for chocolate
01. Glass paper single-sided coated PVDC film (KPT): This type of packaging material is suitable for the outer packaging of chocolate, and the common specification is 28g/m2 film packaging.
02. Varnish/ink/white BOPP/PVDC/cold sealant: Varnish can protect printing ink; printing on the surface of white corona-treated BOPP film has light-shielding properties, and BOPP also has good printing adaptability, high strength, and good bending resistance; PVDC has good gas and moisture barrier properties; cold sealant can be sealed at a temperature lower than the melting point of chocolate.
03. PET/VMCPP, Al/EAA, varnish/BOPP/VMPET/cold glue, BOPP/EVA: EAA and EVA as heat-sealing layers have low-temperature cold-sealing properties; VMCPP and Al layers have high barrier properties.
04. Varnish/ink/white BOPP/PVDC/cold sealant: used for pure chocolate packaging, PVDC is a high barrier material, cold sealant can be sealed at extremely low temperatures, and heat will not affect chocolate.
05. Varnish/ink/VMPET/BOPP/PVDC/cold sealant: used for nut chocolate packaging. VMPET is a high barrier material. Cold sealant can be sealed at extremely low temperatures, and heat will not affect chocolate. Since nuts contain more oil and are easily oxidized and deteriorated, an oxygen barrier layer is added to the structure.
The common requirements for chocolate packaging
01. It should have high oxygen barrier property:
When chocolate and its products are in contact with oxygen for a long time, the fat components in them are easily oxidized, resulting in an increase in the peroxide value of chocolate and its products.
02. It should have high moisture barrier property:
In a humid environment, the sugar on the surface of chocolate and its products will dissolve, resulting in frost or frosting, so the packaging should have high moisture barrier property.
03. Low temperature heat seal property:
Chocolate and its products are sensitive to temperature. When the ambient temperature is slightly higher, they will melt. Therefore, the packaging should achieve appropriate heat seal strength at a lower heat seal temperature.
04. Good sealing property:
If the sealing property of the packaging is poor, water vapor and oxygen from the outside will enter the packaging, affecting the sensory and quality of chocolate and its products. Therefore, the packaging should have good sealing property.
05. Lower residual solvent content:
In long-term contact with chocolate and its products, the residual solvent in the packaging will slowly migrate into the chocolate and its products, affecting the health of the consumer. Therefore, the residual solvent content of the packaging is required to be controlled to the lowest possible level.
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