High Wet Strength Butcher Paper 66 gsm for Fresh Meat Packaging Tear Resistant
This specialty Butcher Paper focuses exclusively on wet strength performance. At 66 g/㎡, it achieves wet tensile ≥1.2 kN/m (≥30% of dry strength), preventing rupture when wrapping blood‑soaked meat or seafood. Made from 100% long‑fiber softwood pulp with PAE wet strength agent. Free of fluorescent agents, wax, and fluorine. Ideal for butcher shops, meat processors, and seafood markets where leakage cannot be tolerated.
| Parameter | Specification |
|---|---|
| Basis Weight | 66 g/㎡ |
| Thickness | 0.06–0.11 mm |
| Color | Natural brown, pink, or white |
| Dry Strength | ≥4 kN/m |
| Wet Strength | ≥1.2 kN/m (≥30% of dry) |
| Tear Resistance | ≥200 mN |
| Chloride Ion | ＜0.01% |
| Safety Certification | FDA 21CFR176.170, EU 10/2011 |
| Cobb Water Absorption | ≤30 g/㎡ |
| Temperature Range | –23°C to 180°C |
After standard kraft pulping (170°C cooking, washing, screening), PAE (polyamide‑epichlorohydrin resin) is added at the wet end. This cross‑links cellulose fibers, making the paper retain strength even when saturated. Beating degree 25‑35°SR ensures fiber fibrillation. The paper is formed, pressed, dried, and softly calendered. No wax or film coating. Optional rosin sizing adds water resistance without reducing wet strength.
- Butcher Shops – Wraps fresh beef, pork, and lamb; no blowouts even with heavy purge.
- Seafood Markets – Wraps whole fish and fillets; resists tearing from sharp fins.
- Meat Processing Lines – High‑speed automated wrapping; paper withstands tension.
- Short‑Term Refrigeration – Keeps meat moist without sogginess; no fiber transfer.
Core Advantage – Industry‑leading wet strength (≥1.2 kN/m) ensures zero leakage during storage and transport.
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