Nylon

Polyamide (PA), also known as nylon, is a clear and printable thermoplastic that has a relatively high melting point, exceptional strength and toughness, and good oxygen barrier properties. It is also scratch, puncture, and flex-crack resistant and does not dissolve/absorb grease, oil, or acidic food. These properties make PA ideal for use in conventional and microwave cooking applications.

Compared to other specialty film resins, nylon is relatively easy to process and performs well at both high and low temperatures. It is microwaveable, recyclable, and burns without releasing harmful chemicals to the atmosphere.

The two most common types of nylon film are cast or unoriented nylon and biaxially oriented nylon (BOPA)1. BOPA is the most important polyamide film. It is an excellent choice for demanding packaging applications. The orientation results in higher tensile strength, lower elongation (harder to stretch), greater stiffness, and higher oxygen barrier compared to non-oriented cast PA film.

Nylon is often co-extruded with other films such as polyolefins. As a component of a multilayer film, it provides an effective oxygen barrier and improves mechanical strength. The three most important commercial nylon film types are biaxially orientated film (BOPA), cast mono-film, and multi-layer co-extruded film

Common Applications:

• Processed meat (sausage, bacon),
• Smoked fish, cheese and other dairy products,
• Semi-finished microwavable meals.

Nylon is ideal for cheese packaging because it has excellent oxygen barrier properties but is carbon dioxide (CO2) permeable, thus if CO2 is formed during storage it will not be trapped inside the package and thus, does not balloon the packaging.