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Pink Greaseproof Paper

2025-07-24

Pink Greaseproof Paper: Comprehensive Technical Overview

1. Definition and Composition

Pink greaseproof paper is a specialized packaging material composed of 40-60 gsm (grams per square meter) wood pulp that undergoes extended refining (typically 3-5 hours) to achieve its unique properties. The pink coloration is achieved through FDA-compliant food-grade dyes that do not affect the paper's functional characteristics. This paper variant exhibits 15-25% porosity, significantly lower than standard papers, creating its grease-resistant nature.

Key Manufacturing Process:

The paper undergoes supercalendering at pressures of 200-300 kN/m and temperatures reaching 80-100°C, which compresses the fibers into a dense, smooth surface with 0.5-1.5 µm surface roughness.

2. Technical Characteristics

2.1 Barrier Properties

Pink greaseproof paper demonstrates exceptional resistance to:

  • Oil & Grease Resistance: Withstands penetration for 24+ hours at 23°C/50% RH (ASTM F119-82)

  • Water Vapor Transmission Rate (WVTR): 5-15 g/m²/24h (38°C/90% RH, ASTM E96)

  • Air Porosity: 0-10 ml/min (Gurley method, TAPPI T460)

2.2 Thermal Performance

  • Heat Resistance: Maintains integrity up to 220°C for 30 minutes (ISO 15363)

  • Ignition Point: 420-450°C (DIN 4102-1)

  • Thermal Conductivity: 0.05-0.07 W/m·K

2.3 Mechanical Properties

  • Tensile Strength: 30-50 kN/m (MD, ISO 1924-2)

  • Elongation at Break: 4-8% (MD, ISO 1924-2)

  • Burst Strength: 200-400 kPa (ISO 2758)

  • Folding Endurance: 100-300 double folds (MIT tester, TAPPI T511)

2.4 Safety Compliance

  • FDA 21 CFR 176.170 compliant for direct food contact

  • EU Regulation 1935/2004/EC certified

  • Halal/Kosher certification available

  • Migration Testing: Passes 10 mg/dm² overall migration limit (EU 10/2011)

3. Industrial Applications

3.1 Food Service Sector

  • Fast Food Packaging: Used for wrapping burgers with 90-95% grease retention over 2-hour holding periods

  • Bakery Liners: Withstands 0.5-1.5% oil content in pastries at 180-200°C baking temperatures

  • Confectionery: Prevents 0.1-0.3 mm oil migration in chocolate products during 30-day storage

3.2 Industrial Manufacturing

  • Adhesive Backing: Used as release liners for 300-500 g/m² pressure-sensitive adhesives

  • Rubber Component: Interleaving material preventing 0.05-0.1% compound transfer between sheets

  • Pharmaceutical: Secondary packaging for 5-10 kg/cm² tablet compression operations

3.3 Specialty Applications

  • Art Conservation: Used as barrier for pH 6.5-8.5 artwork with 70-80% UV blocking

  • Floral Industry: Prevents 0.2-0.5 ml/day moisture transfer in bouquet wrapping

  • Medical: Sterile packaging for 121°C/15 psi autoclave procedures

4. Maintenance and Care Protocols

4.1 Storage Conditions

  • Temperature: Maintain at 15-25°C with ±2°C fluctuations

  • Humidity: 45-55% RH to prevent 0.5-1.5% dimensional changes

  • Stack Height: Limit to 1.2-1.5 m to avoid 5-10% compression deformation

  • Palletization: Use 120-150 gsm corrugated dividers every 25-30 cm

4.2 Handling Procedures

  • Tension Control: Maintain 2-4 N/cm web tension during unwinding

  • Cutting: Use 30-45° blade angles at 500-800 RPM

  • Folding: Minimum bend radius of 5-8 mm to prevent cracking

4.3 Cleaning Methods

  • Dry Cleaning: Use 0.3-0.5 µm microfiber at 1-2 kg/cm² pressure

  • Wet Cleaning: 70% ethanol solution with <10 g/m² application rate

  • Decontamination: 254 nm UV-C exposure at 10-15 mJ/cm² dosage

Critical Note:

Avoid prolonged (> 48 hours) exposure to >75% RH environments as this can increase water absorption to 8-12% by weight, reducing grease resistance by 30-40%.


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