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ICPG helps manufacturers select the right materials for hot fill packaging applications.
Hot fill is a packaging process used for high-acid food applications such as applesauce, jams, jellies, sauces, and beverages. In this process, the food that is being packaged is heated to a high temperature (185-195 degrees Fahrenheit) and deposited into a barrier cup. The package is then sealed and allowed to cool. By heating and sealing the food product inside the container, the food is now packaged in a shelf-stable environment, with shelf life potential of 14-16 months. Hot fill packaging supports safe food preservation and extended shelf life, but selecting the right material is critical for temperature resistance, package integrity, and product performance.
● Applesauce
● Baby food
● Jams & jellies
● Dressings & sauces
● Beverages
● Dips & salsa
● Base Materials:
– XPP Polypropylene Solutions
– Polypropylene
– Polyethylene
– Polystyrene
● Barrier Materials:
– EVOH
● Application-based barrier specifications:
– Monolayer PP for short or refrigerated storage
– High-barrier coextruded shelf-stable:
○ PP/EVOH/PP
○ PS/EVOH/PE
*filled at lower temperatures with a longer dwell time
● XPP Solutions:
– Enhanced OTR & MVTR
– Snap-able clear PP for FS & FFS processes
– High temperature resistance
– High & low temperature clarified PP
● Process compatibility:
– Thermoforming
– Fill-seal / Deposit-fill-seal
– Form fill seal
● Monolayer
● Multi-layer coextrusion
● Symmetrical & asymmetrical structures
Selecting the right material is critical for hot fill packaging applications. Material performance can impact temperature resistance, barrier properties, shelf life, process compatibility, sustainability goals, and overall cost.
ICPG helps manufacturers evaluate these requirements and identify the best material solution for their application.
Need help selecting materials for a hot fill packaging application? ICPG material solutions experts can help you determine the best fit for your needs.
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