Zero-shrink cooking films with protein adhesion

This range of high-protein adhesion cooking films has been developed for demanding thermal applications of molded or vacuum-cooked meat products. This type of film adheres to the food surface during cooking, virtually reducing product shrinkage and improving the final appearance.

Technical characteristics:

• High protein adhesion: The film’s formulation allows for controlled bonding with the food’s protein surface, preventing the formation of air pockets or wrinkles. This results in a smooth, compact, and professional finish.
• Near-total shrinkage reduction: Thanks to its adhesion during cooking, the loss of juices, fats, and product volume is minimized.
• Withstands high temperatures: Suitable for direct cooking processes up to 121°C (pasteurization) and 100°C sous vide cooking. Maintains its integrity without delamination or deformation.
• Good post-cooking shrinkage capacity: The film conforms to the shape of the food and adapts perfectly to the mold, providing a more aesthetically pleasing and firm finish.
• Compatible with industrial processes: Suitable for automatic heat sealing, cooking in industrial ovens, autoclaves, or in-line vacuum cooking.

• Bacon
• Pressed or vacuum-cooked meats
• Block molded sausages

Lid for vacuum packaging products requiring high protein adhesion and puncture resistance.

When combined with our Propac PA MO base, it provides the perfect solution for complete, zero-shrink thermoforming.