Oil-Resistant Packaging Paper
To achieve oil resistance, the paper is additionally treated during its production. It passes through rollers (calenders) under pressure, which makes it calendered. This property reduces the likelihood of fats passing through the pores of the paper.
To further increase oil resistance, the paper undergoes chemical treatment, with starches added to fill the pores between the paper fibers. This gives the paper enhanced oil-resistant properties.
The levels of oil-resistant paper range from 1 to 12. The highest level, 12, can prevent fat penetration for months. For example, butter is often wrapped in paper with this level of resistance.
For fast-food restaurants and for packaging sausages and cheeses, packaging paper with a resistance level of around 5–6 is usually used. When wrapped in this paper, fats do not pass through the packaging for one to two days.
This paper can be used for wrapping doner kebabs, pastries, burgers, French fries, seafood, salami, cheeses, yellow cheeses, and many other products.
The paper is certified for direct food contact, making it completely safe for end consumers of products wrapped in oil-resistant paper.
The oil-resistant paper is made from wood specially planted for paper production.