| HS Code | 209728 |
| Va Content | 20% |
| Melt Index | 6 g/10 min |
| Density | 0.941 g/cm³ |
| Melting Point | 80 °C |
| Vicat Softening Temperature | 65 °C |
| Brittleness Temperature | -76 °C |
| Tensile Strength At Break | 21 MPa |
| Elongation At Break | 850% |
| Flexural Modulus | 28 MPa |
| Shore D Hardness | 35 |
As an accredited Elevate EF206 EVA Copolymer Resin,20% VA,6 MI,Meat & Poultry Packaging Grade factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Supplied as 25 kg multi-wall paper bags on pallets, 40 bags per pallet, total 1,000 kg, for safe food-grade handling. |
| Container Loading (20′ FCL) | Container loading of 20′ FCL: Elevate EF206 EVA Copolymer Resin, 20% VA, 6 MI, meat & poultry packaging grade, packed in bags on pallets. |
| Shipping | Elevate EF206 EVA Copolymer Resin ships as solid pellets in lined paper bags, bulk sacks, or hopper railcars. Keep dry, avoid moisture contamination, and store away from heat sources. No special hazard classification for transport, but use clean, covered equipment to prevent product degradation. |
| Storage | Store Elevate EF206 EVA Copolymer Resin in a clean, dry, cool, well-ventilated area, away from direct sunlight, heat, and ignition sources. Keep containers tightly sealed to prevent moisture absorption and contamination. Avoid dust accumulation; maintain good housekeeping. Ideal storage temperature: below 30°C. Protect from physical damage. Use within one year of receipt for optimal performance in meat and poultry packaging applications. |
| Shelf Life | Shelf life is typically 2 years from manufacture when stored unopened, cool, dry, and away from sunlight. |
Coextruded lidding films for modified-atmosphere poultry portions place EF206 in the sealant layer at 15–25 µm thickness against a rigid APET or PE-lined tray flange. The resin melt mass-flow rate is 6 g/10 min measured by ASTM D1238-20 at 190°C, 2.16 kg. Blending is performed on a cast coextrusion line with barrier screws or a corotating twin-screw extruder of 25:1 L/D to limit residence time below 180 s; melt temperature is held at 180–210°C. The sealant layer typically comprises 70–85 wt% EF206, 10–20 wt% linear low-density polyethylene, and 5–10 wt% polybutene or propylene-ethylene plastomer. The 20% vinyl acetate content lowers seal initiation to 80–95°C at 0.3 MPa jaw pressure and 0.5 s dwell, measured by ASTM F88/F88M-21. Hot tack determined by ASTM F1921/F1921M-18 remains above 3 N/25 mm at 120°C. Poultry purge on the flange requires the sealant layer to be formulated with 0.5–1.5 wt% erucamide slip and 0.2–0.8 wt% synthetic silica antiblock to maintain coefficient of friction without collapsing interlayer adhesion. The finished lidding film is sealed to trays under modified atmosphere of 30% carbon dioxide and 70% oxygen for fresh poultry color retention. Regulatory compliance for the sealant layer rests on FDA 21 CFR 177.1350 and EU Regulation 10/2011; overall migration must not exceed 10 mg/dm², and the specific migration limit for vinyl acetate monomer is 12 mg/kg food simulant.
| Application | Regulatory designation | Test method | Critical control parameter |
|---|---|---|---|
| MAP lidding sealant layer | FDA 21 CFR 177.1350, EU 10/2011 | ASTM F88/F88M-21, ASTM F1921/F1921M-18 | Seal initiation 80–95°C; vinyl acetate SML 12 mg/kg |
| Vacuum skin packaging top web | FDA 21 CFR 177.1350, EU 10/2011 | ASTM F1921/F1921M-18, ASTM F88/F88M-21 | Hot tack above 4 N/25 mm at 120°C |
| Poultry tray overwrap cling film | FDA 21 CFR 177.1350, EU 10/2011 | ASTM D882-18, ASTM D1922-15 | Machine-direction elongation 350–550% |
| Frozen whole-bird bag | FDA 21 CFR 177.1350 | ASTM D1709-16a, ASTM F88/F88M-21 | Low-temperature seal strength above 2,000 g/25 mm at −20°C |
| Chub VFFS film | FDA 21 CFR 177.1350, USDA FSIS | ASTM F1921/F1921M-18, ASTM F88/F88M-21 | Hot tack above 5 N/25 mm at 140°C |
| Case-ready master bag | FDA 21 CFR 177.1350, EU 10/2011 | ASTM F88/F88M-21, ASTM D3985-17 | Seal strength 12–20 N/25 mm; OTR 5–15 cm³/m²·day·atm |
Vacuum skin packaging of fresh poultry presents a process conflict: the top web must soften sufficiently to drape over irregular bone-in cuts without puncturing, while the sealant layer must coalesce through purge and exudate on the tray flange. EF206 is incorporated in the top web sealant layer at 50–70 wt%, blended with 15–25 wt% of a higher-VA EVA grade such as a 28% VA copolymer and 5–10 wt% polybutene to extend tack. On a flat-bed thermoformer with plug-assisted forming and vacuum level of 2–5 mbar, top web temperatures of 165–205°C are used; the 6 g/10 min melt index permits the sealant layer to flow into tray flange radii without thinning below 20 µm. Seal initiation is 5–10°C lower than that of an 18% VA EVA of comparable MI, allowing sealing through purge at jaw temperatures of 110–135°C and dwell times of 0.8–1.5 s. Hot tack measured by ASTM F1921/F1921M-18 at 120°C typically remains above 4 N/25 mm; published data for EF206 in this specific configuration is limited, and inline verification with a calibrated tensile tester is required. Pre-drying at 60°C for 4 h is advised if the resin has been stored at relative humidity above 60%. The terminal package is a vacuum skin pack for bone-in chicken thighs or duck breast portions, where the EVA sealant layer also provides puncture resistance against sharp bone edges during distribution.
In PVC-free stretch cling film for overwrapped fresh poultry trays, EF206 functions as a cling and toughness modifier in a cast film structure rather than as a barrier sealant. A typical 3-layer cast line with an air knife and vacuum box operates at 300–500 m/min; melt temperatures are held at 180–210°C to limit vinyl acetate degradation to acetic acid. The film structure uses EF206 in the surface layers at 15–30 wt% of each skin layer, with a metallocene LLDPE core. The 20% VA content contributes surface tack and low-temperature flexibility; elongation at break by ASTM D882-18 in machine direction is typically 350–550%, and Elmendorf tear by ASTM D1922-15 exceeds 200 gf for 23 µm film. The cling layer is formulated with 1.0–2.0 wt% glycerol monostearate or similar migratory cling additive, while the opposite surface is treated with 0.3–0.8 wt% erucamide to control unwind force. The finished film overwraps an EPS or PET tray containing fresh poultry parts; it is not a barrier film, so oxygen transmission rate by ASTM D3985-17 at 23°C and 0% RH remains above 3,000 cm³/m²·day·atm for 23 µm film. Compliance with FDA 21 CFR 177.1350 is required for direct food contact, and EU 10/2011 overall migration testing under the appropriate food simulant conditions applies for fresh meat contact.
For frozen whole-bird packaging, blown film coextrusion uses EF206 in the sealant layer of a 3-layer or 5-layer film at 10–25 wt% of the total structure, combined with LDPE or LLDPE in the core and an outer layer containing slip and antiblock. A die gap of 1.5–2.2 mm, blow-up ratio of 2.0:1 to 2.8:1, and frost line height of 300–700 mm are typical; melt temperature is kept below 210°C to suppress acetic acid evolution. The 20% VA content reduces crystallinity compared with LDPE and improves low-temperature puncture resistance after the bag is exposed to −25°C to −40°C blast-freezing. Dart impact resistance by ASTM D1709-16a for a 75 µm film is typically 180–300 g, and low-temperature seal strength by ASTM F88/F88M-21 after conditioning at −20°C remains above 2,000 g/25 mm; published data for EF206 in this specific configuration is limited. The terminal product is a printed or unprinted bag for whole frozen turkeys or spent laying hens, in which the EVA sealant layer seals through frost and ice crystals at jaw settings of 130–160°C and 0.6–1.2 s dwell. Compliance is governed by FDA 21 CFR 177.1350; where the bag is used for retail frozen poultry, it must also meet the relevant migration limits of EU 10/2011 if sold in the European market.
High-speed vertical form-fill-seal conversion of ground poultry into chub packages imposes severe hot-tack and grease-resistance demands on the sealing layer. EF206 is employed as the sealant layer in a coextruded film at 12–20 µm thickness, blended with 5–15 wt% polybutene and 3–8 wt% high-pressure LDPE to extend the heat-seal plateau. The VFFS machine runs at 80–120 packages/min; sealing jaws operate at 120–160°C and 0.2–0.8 s dwell, so the seal must achieve sufficient green strength before the package drops into the forming collar. ASTM F1921/F1921M-18 hot tack at 140°C and 0.5 s dwell is typically above 5 N/25 mm for a 50 µm film, while ASTM F88/F88M-21 ultimate seal strength exceeds 10 N/25 mm. The film also contains 0.5–1.0 wt% erucamide slip and 0.2–0.5 wt% silica antiblock; slip level must not exceed 1.2 wt% because excessive migration can reduce longitudinal lap seal strength. The terminal package is a pillow-shaped chub of ground turkey or mechanically separated chicken, with the EVA layer providing a sealant that survives handling and retail display at 0–4°C. Compliance is governed by FDA 21 CFR 177.1350 and USDA FSIS packaging compatibility requirements for meat and poultry contact.
Case-ready master bags for bone-in poultry or offal are converted on blown coextrusion lines where EF206 occupies the inner sealant layer of a barrier film containing EVOH or polyamide. The 20% VA sealant layer is typically 25–40 µm thick and comprises 60–85 wt% EF206, 10–20 wt% LLDPE, and 5–15 wt% polybutene; the EVOH barrier layer is 3–5 µm and is tied with maleic anhydride-grafted polyolefin. During pouch conversion, the sealant layer must tolerate gusset folds and contaminated seal areas where meat purge, blood, or bone fragments are present. Seal jaws at 125–155°C and 0.8–1.5 s dwell produce seal strength measured by ASTM F88/F88M-21 of 12–20 N/25 mm on clean film; with 0.5 g/m² of purge contaminant applied to the seal area, strength retention is typically 60–80%. The package is used as a master bag inside a corrugated case, filled with 10–20 kg of fresh poultry parts, then gas-flushed with carbon dioxide and nitrogen. Oxygen barrier stability is governed by ASTM D3985-17 at 23°C and 50% RH, with an expected OTR of 5–15 cm³/m²·day·atm for the total structure; published data for EF206 in this multi-layer configuration is limited. Compliance under FDA 21 CFR 177.1350 and EU 10/2011 requires that the sealant layer be separated from the barrier by an appropriate functional barrier if the film is intended for repeated-use or high-temperature conditions beyond 70°C.
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Elevate EF206 is specified as an ethylene-vinyl acetate copolymer resin with 20 wt% vinyl acetate comonomer content and a nominal melt index of 6 g/10 min determined at 190 °C under a 2.16 kg load using ISO 1133-1:2022 or ASTM D1238. The grade is positioned for meat and poultry packaging sealant layers, particularly coextruded lidding films, vacuum skin packaging top webs, and form-fill-seal films requiring low heat-seal initiation and cold-temperature flexibility. Published proprietary data for this exact commercial configuration are limited; the performance envelope discussed below is therefore based on the established behaviour of 20% VA, 6 MI EVA copolymers and on standardised test methods rather than a supplier-specific datasheet.
The 20% vinyl acetate content places EF206 between low-VA grades with higher polyethylene crystallinity and high-VA grades used for cling and low-temperature seal applications. At this composition, the reduction in crystallinity relative to 9–18% VA EVA lowers the seal initiation range while retaining enough surface hardness to limit blocking in wound rolls. The 6 MI flow class places the resin in the cast film and extrusion coating range rather than in the high-molecular-weight blown film range. In coextruded barrier films, the core layer carries mechanical and barrier functions, so the EVA skin can be minimised to 10–25 µm to control extractables and blocking while retaining seal integrity.
On cast film and coextrusion coating lines used for meat lidding structures, EF206 is normally processed as an outer sealant skin of 10–25 µm within a total film thickness of 50–80 µm. The resin is fed into a 30:1 L/D single-screw extruder with a barrier screw and Maddock mixer, with feed-throat cooling engaged to prevent pellet softening and bridging. Rear zones are maintained at 120–150 °C, mid-barrel zones at 170–190 °C, and front zones plus adapter at 190–210 °C. Melt temperature measured at the die lip is typically kept at 195–215 °C. Prolonged residence above 230 °C accelerates deacetylation of the vinyl acetate comonomer, yielding acetic acid, gel specks, and odour. In production, die-lip buildup and chill-roll plate-out are the main failure modes when melt temperature exceeds 220 °C for extended runs; the resulting deposits transfer to the film surface and reduce seal consistency.
The screw should have a low compression ratio of 2.5:1 to 3.0:1 and a smooth feed section because the pellets soften at lower feed-throat temperatures than LDPE. Excessive shear heating from high-compression screws can push melt temperature above the 220 °C threshold even when barrel settings are conservative. Melt temperature is therefore measured at the die rather than inferred from barrel set points. Adapter and die heaters are set no more than 10–15 °C above the target melt temperature to minimise polymer degradation in stagnant flow regions.
Because EF206 carries a nominal 6 g/10 min melt index, it is more shear-thinning than a 2 MI EVA and easier to pump through thin-gauge coextrusion dies, but it has lower melt tension than blown film grades. On monolayer blown film lines, bubble stability at blow-up ratios above 2.5:1 is limited unless the EVA is coextruded with a higher-melt-strength core layer. In coextruded structures the bubble is stabilised by HDPE or polyamide core layers, and EF206 is used only as the skin. Screen pack pressure on a 90 mm extruder typically falls within 10–20 MPa depending on mesh pack and throughput; a steady rise during a run indicates gel accumulation and requires a screen change.
Die gap selection for cast EVA skins is typically 0.5–1.0 mm with air-knife edge pinning. Because the resin has a low melting temperature and a narrow crystalline solidification range, chill roll temperature should be maintained at 10–20 °C to prevent blocking and to set surface gloss. At line speeds above 300 m/min, melt haze and draw resonance may appear if the EVA layer is too thick; reducing the skin to 12 µm or blending with a minor fraction of linear low-density polyethylene is used in some plants to stabilise the melt curtain.
Heat-seal validation for meat and poultry films is performed with a jaw sealer. Under 0.5 s dwell, 2.75 bar jaw pressure, and 85–95 °C interface temperature, seal specimens made with a 20% VA EVA skin commonly enter the plateau seal-strength region measured by ASTM F88. Hot tack force measured per ASTM F1921 is relevant for vertical form-fill-seal lines running high-speed poultry portions; failure occurs when the seal opens before the film web is quenched. Seal-through-contamination with purge simulants has no universal test method, but plant trials typically apply a controlled beef or poultry purge simulant to the seal ledge before jaw closure and then measure residual seal strength per ASTM F88. The outcome depends on fat level, water content, tray flange rigidity, and top web thickness; published universal correction factors are not available.
For vacuum skin packaging, the seal is formed against a rigid tray flange that may be contaminated with purge. The ability of EVA to seal through contamination arises from its low crystalline melting range and its capacity to flow around protein and fat particles under jaw pressure. The resulting seal is not purely adhesive; it is a mechanical interlocking and fusion bond. Seal strength per ASTM F88 is therefore sensitive to tray flange roughness, gauge variation, and sealing temperature. A minimum plateau seal strength of 2.0 N/25 mm after controlled purge exposure is commonly used as a converter specification, but the value is not resin-specific and must be proven on the intended tray material.
At frozen distribution temperatures, the EVA sealant remains flexible. Low-temperature flex-crack resistance of EVA with 20% VA is superior to that of lower-VA EVA and LLDPE because the comonomer reduces crystallinity and broadens the glass transition region. Material and film quality are commonly checked by Gelbo flex testing per ASTM F392 on the finished laminate; the EVA skin contributes to the resistance, but the core layer and tie resins also govern the result.
EVA copolymers intended for direct food contact are listed under FDA 21 CFR 177.1350, which authorises ethylene-vinyl acetate copolymers subject to extraction and end-use limitations. In the European Union, multilayer food-contact materials are placed on the market under Commission Regulation (EU) No 10/2011 as amended. The specific migration limit for vinyl acetate monomer is 12 mg/kg in food simulants. Verification of overall migration at the limit of 10 mg/dm² is performed on the finished package, not on the resin pellet alone, because printing inks, adhesives, tie layers, and barrier polymers contribute to the total migrating species. At 20% VA, residual vinyl acetate monomer is normally low after adequate polymerisation and purging, but batch-level certificates of analysis should be retained because converter processing conditions can generate new extractable species through thermal oxidation.
| Property or scope | Nominal value or criterion | Reference method or regulation |
|---|---|---|
| Vinyl acetate content | 20 wt% | ASTM D5594 or equivalent FTIR |
| Nominal melt index | 6 g/10 min | ISO 1133-1:2022 / ASTM D1238, 190 °C / 2.16 kg |
| Typical density of class | 0.94 g/cm³ | ASTM D1505 / ISO 1183 |
| Melting endotherm peak, class range | 82–90 °C | ASTM D3418 |
| US food-contact listing | Listed resin | FDA 21 CFR 177.1350 |
| EU overall migration | 10 mg/dm² limit | Commission Regulation (EU) No 10/2011 |
| Vinyl acetate monomer SML | 12 mg/kg | Commission Regulation (EU) No 10/2011, Annex I |
Batch-to-batch melt index variation and comonomer distribution can shift the sealing response. Incoming quality control should include melt index per ISO 1133-1:2022 or ASTM D1238, vinyl acetate content per ASTM D5594, and melting endotherm per ASTM D3418. Viscosity differences between lots of the same nominal 6 MI can change skin thickness distribution in coextrusion; therefore, extruder speed and back-pressure settings may require small adjustments when a new lot is introduced.
Replacing EF206 with a 9–12% VA EVA or an LLDPE sealant increases the heat-seal initiation temperature into the 100–120 °C range and raises the crystalline melting point. For thin thermoformed tray ledges, that higher temperature can distort the tray flange and slow sealing speed. A 25–28% VA EVA would reduce seal initiation to 65–75 °C, but the film surface becomes softer, blocking tendency increases, and n-hexane extractables may rise; additional slip and antiblock are often required. Ionomers provide higher hot tack and puncture propagation resistance, but their seal initiation is generally not lower than that of a 20% VA EVA and their cost per unit sealant thickness is higher.
Resin selection for meat packaging is not determined by seal initiation alone. A 20% VA, 6 MI EVA offers a compromise between hot tack and blocking. Lower-VA resins may offer higher modulus and lower surface tack, but they require sealing temperatures that can damage thin lidding films. Higher-VA resins may seal at lower temperatures but can build transfer material on sealing jaws and increase reel blocking during storage. The choice of EF206 therefore depends on the sealant layer being coextruded rather than extrusion coated as a thick monolayer.
| Resin family | VA or ion type | Heat-seal initiation range | Flex-crack resistance at frozen conditions | Primary meat packaging limitation |
|---|---|---|---|---|
| LLDPE | none | 105–120 °C | high | high seal initiation; poor seal-through-contamination |
| EVA | 9–12% | 95–110 °C | moderate | insufficient tray flange conformity |
| EVA | 18–20% | 80–95 °C | good | purge seal robustness must be validated |
| EVA | 25–28% | 65–75 °C | very good | blocking and surface tack |
| Ionomer | sodium or zinc | 90–110 °C | very good | cost; requires higher seal temperature than 20% VA EVA |
The 6 MI flow class further differentiates EF206 from other 20% VA EVA grades. Compared with a 2 MI grade, EF206 provides lower melt pressure and better thin-layer distribution in high-speed coextrusion, but lower melt strength in monolayer blown film. Compared with a 25 MI EVA, EF206 retains sufficient melt strength to support the skin layer in deep-draw vacuum packaging without excessive draw resonance.
Tensile properties measured per ASTM D882 on cast films with 20% VA skins show lower machine-direction modulus than LLDPE and lower yield stress than 9–12% VA EVA. For tray lidding, this lower stiffness reduces the force required to peel the film from the flange and minimises tray distortion during sealing. The seal strength plateau is not necessarily higher than that of LLDPE; the advantage is that the plateau is reached at a lower interface temperature. Puncture and tear resistance in the final package are governed by the core barrier layer and total gauge; the EVA skin contributes extensibility but is not a puncture-resistant layer by itself.
On vacuum skin packaging lines, the top web is heated by an upper platen before being drawn over the product. The EF206 skin must not adhere to the platen or to the product surface before the tray flange is contacted. Platen release is controlled by keeping the non-sealing side at a higher melting temperature and by using a release-treated platen. If the top web dwells too long under the heater, the EVA skin can soften and adhere to the product surface, leaving a glossy mark. This is a recognised field failure mode in meat packaging and is managed by shortening dwell time and reducing platen temperature.
Pre-drying is not normally required for sealed pellet containers; however, exposure to ambient relative humidity above 60% RH for extended periods can introduce surface moisture and cause splay or pinholes. The resin should not be dry-blended with strongly alkaline concentrates or amine-based additives because these species can accelerate deacetylation at processing temperatures. Reclaim usage should be limited to clean internal edge trim; post-consumer recyclate is not normally used in direct meat contact layers because sensory and migration risks are difficult to control.
