
Products News
What is the PE material of food packaging bags?
- Intrinsic Properties: PE is a high-molecular organic compound polymerized from ethylene. Recognized as a high-quality food-contact grade material, it complies with national Food Packaging hygiene standards.
- Core Characteristics: Non-toxic, tasteless and odorless, with strong chemical stability, excellent low-temperature resistance (up to -100~-70℃) and moisture resistance. It features soft texture and good toughness.
- Safety Principle: It does not release harmful substances at room temperature and contains no risky components such as plasticizers, making it one of the most widely used safe materials in Food Packaging.
- High-Density Polyethylene (HDPE, Grade 2 Plastic): High hardness, good temperature resistance (≤110℃), oil resistance and impact resistance. Suitable for packaging meat, fried food, milk bottles, etc.
- Low-Density Polyethylene (LDPE, Grade 4 Plastic): Strong flexibility and ductility. Commonly used in cling film, fresh fruit and vegetable bags, and frozen food transportation packaging.
- Linear Low-Density Polyethylene (LLDPE): Combines the advantages of the above two types, with outstanding impact resistance and heat-sealing performance. Ideal for sealed packaging of snacks, dried foods and heavy-duty packaging scenarios.
- Purchase Tips: Look for the "for direct food contact" label and SC production license. Prioritize colorless, transparent, odorless and smooth-surfaced products. Avoid unbranded, colored and strong-smelling bags.
- Usage Taboos: Do not heat at high temperatures (≤60℃) or contact hot food. Do not contain strong acids, strong alkalis and oily food for a long time. Do not reuse damaged or contaminated PE bags.
- Environmental Protection and Alternatives: Prioritize biodegradable PE products, classify and recycle after disposal to reduce "white pollution". Replace with PP material for high-temperature scenarios.