During the freezing production process, ice cream will be frozen at -30 degrees, and during transportation and storage, it is also under -18 degrees. The shelf life of ice cream is generally 6-24 months, which is a long time.

Therefore, ice cream packaging bags must first have strong freeze resistance, and will not become brittle and damaged in a freezing environment.

Secondly, it must have strong puncture resistance. The items in the frozen environment are relatively cold and hard, and some sharp ice is easy to produce. Therefore, the material must have good puncture resistance to avoid being punctured.

Third, it must have strong barrier resistance, including oxygen barrier and water vapor barrier. Oxygen barrier is to prevent oxygen from entering the ice cream bag, and ice cream will deteriorate when exposed to oxygen. Tip: Food may produce pores in a freezing environment, increasing the contact area with air. If there is more oxygen, it will cause freezing and burning which is the result of fat oxidation and carbonyl ammonia reaction during frozen food storage, and will destroy food nutrition.

The water vapor pressure difference caused by temperature changes during the freezing process of frozen food will cause the sublimation of ice crystals, which will cause the surface to appear dry and reduce the weight.So the material of ice cream packaging bag need have high moisture barrier property .