Selecting the Proper Polyamide for Multilayer Food Packaging Films: Process and Performance Considerations

Selecting the Proper Polyamide for Multilayer Food Packaging Films: Process and Performance Considerations

Eric Noon
BASF

Polyamides bring numerous valuable properties to multilayer packaging such as: thermoformability, toughness, barrier, and heat resistance to name just a few. However, not all polyamides are equal with respect to process and performance considerations. For example, certain grades may increase clarity and tensile strength but at the expense of increased film curl. In another example, clarity and thermoformability can be increased but with a commensurate reduction in tensile strength. In yet a third example, it may be observed that the same material can be thermoformed nearly twice as deep given a change in process conditions. This presentation seeks to make plain the material selection process as it pertains to polyamides in multilayer packaging films. Discussed will be the effects of molecular weight, lubricants, nucleating agents, and copolymerization in the production processes of blown, cast, and water-quenched multilayer films.