Top material for plastic retort pouch-cooking bags
1, US standard.
The retort pouch
[the FDA refers to it as the "High-Temperature Laminates") temperature grading, the more consistent practice abroad is to divide it into three.
| Level | Conditions | Shelf Life |
| 121℃ retort pouch | Stay 20min~60min in 121 ℃ | Over 6 months |
| 135℃ retort pouch | Stay 20min in 135℃ | 1 year~2 year |
| 140℃ bags | Stay 2min~5min | Microwave heating. 2 years |
2, Classified by temperature time
| Level | Conditions | Method |
| Primary cooking | 100℃ Boiling water | 30 min sterilization |
| Middle-level cooking | Below 121℃ high temperature | 40 min sterilization |
| High-level cooking | Below 135℃ high temperature | 30 min sterilization |
3, Classified by material
The structure of the high-temperature resistant cooking bag has two layers, three layers, four layers or even more, which is generally classified according to the following table.
| Item | Material Structure | Water vapor transmission | Oxygen gas transmission |
| A | BOPA/CPP, PET/CPP, PET/BOPA/CPP | ≤15 | ≤120 |
| B | BOPA/AL/CPP, PET/AL/CPP, PET/BOPA/CPP | ≤1 | ≤1 |
| C | PET/BOPA/AL/CPP, PET/AL/BOPA/CPP | ≤1 | ≤1 |
We are able to make the various level cooking bags, If need more info, please contact us directly
