| HS Code | 677923 |
| Product | Elevate EF561 EVA Copolymer Resin |
| Resin Type | Ethylene Vinyl Acetate Copolymer |
| Vinyl Acetate Content | 6.5% |
| Melt Index | 0.55 g/10 min |
| Density | 0.927 g/cm3 |
| Melting Point | 99 °C |
| Vicat Softening Temperature | 80 °C |
| Tensile Strength At Break | 24 MPa |
| Elongation At Break | 700% |
| Secant Modulus 1 | 110 MPa |
| Haze | 3% |
| Gloss | 70 |
| Dart Drop Impact | 400 g |
| Low Temperature Toughness | Excellent |
| Frozen Food Packaging Film Grade | Yes |
| Food Contact Compliance | FDA compliant |
As an accredited Elevate EF561 EVA Copolymer Resin,6.5% VA,0.55 MI,Frozen Food Packaging Film Grade factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Elevate EF561 EVA Copolymer Resin is packaged in 25 kg polyethylene bags, palletized and shrink-wrapped, with 40 bags per pallet. |
| Container Loading (20′ FCL) | 20′ FCL loaded with Elevate EF561 EVA resin in 25kg bags on pallets, shrink-wrapped, about 20 metric tons net. |
| Shipping | Elevate EF561 EVA Copolymer Resin ships as free-flowing pellets in moisture-proof bags or bulk containers. Protect from water, humidity, and direct sunlight during transit. Store in a cool, dry area away from heat sources. Non-hazardous per regulations; standard flatbed or container transport with proper weatherproofing is sufficient. |
| Storage | Store in a cool, dry, well-ventilated area away from direct sunlight, heat sources, and moisture. Keep bags or containers tightly sealed to prevent contamination and dust accumulation. Avoid prolonged exposure to temperatures above 50°C (122°F), which can cause resin degradation or blocking. Follow the Safety Data Sheet for complete handling and storage guidelines. |
| Shelf Life | Shelf life is indefinite when stored in original sealed packaging in a cool, dry area away from heat, moisture, and direct sunlight. |
In vertical form-fill-seal operations for IQF vegetables and prepared meals, the sealant layer must open cleanly at high cycle rates without stringing while maintaining seal continuity across the transverse seal bar at freezer storage temperatures. EF561 is compounded into the sealant layer at 12–18 wt% with an LLDPE-rich carrier. A typical three-layer A/B/C structure comprises an HDPE or LDPE outer skin, an LLDPE core, and an EF561-containing sealant skin of 10–15 µm in a total gauge of 50–70 µm. The EF561 addition shifts the seal initiation temperature downward relative to LDPE by approximately 5–10 °C, depending on dwell time and seal-bar pressure. Published data for this specific configuration is limited, so start-up trials should map the seal window per ASTM F1921-18 at the intended VFFS cycle rate. Blown film coextrusion lines running this structure typically use screw diameters of 50/60/50 mm with L/D 28:1 grooved-feed extruders, a die diameter of 200–250 mm, die gap 1.4–1.8 mm, and blow-up ratio 2.0–2.5. Melt-temperature setpoints are kept between 185 °C and 205 °C, with die setpoints ≤ 210 °C to limit vinyl acetate degradation. Frost-line height is held at 5–7 die diameters to balance bubble stability and film clarity. Corona treatment on the outer surface is applied only when subsequent printing or lamination is specified; typical treatment level is 38–42 mN/m.
Compliance obligations center on FDA 21 CFR 177.1350 for EVA copolymers in food contact, EU 10/2011 with a vinyl acetate specific migration limit of 12 mg/kg and an overall migration limit of 10 mg/dm², and EC No 1935/2004 under EC 2023/2006 good manufacturing practice. For shipments into China, conformance to GB 9685-2016 positive-list requirements is verified. Terminal finished product types include pillow pouches and quad-seal bags for IQF peas, sweet corn, diced carrots, mixed vegetable blends, and sauced frozen pasta or rice meals. The sealant layer must survive distribution at −25 °C to −18 °C without brittle fracture at the seal seam; converted film is usually tested for seal strength per ASTM F88/F88M-23 and tensile properties per ASTM D882-18.
| Application segment | Regulatory standard | Test method | Control parameter |
|---|---|---|---|
| Frozen vegetable VFFS film | EU 10/2011 Annex I, Table 1; FDA 21 CFR 177.1350 | ASTM F1921-18 | Hot-tack window at VFFS cycle rate |
| Frozen meat vacuum pouches | FDA 21 CFR 177.1350; EC 2023/2006 | ASTM F88/F88M-23; ASTM D1709-22 | Seal strength; dart impact |
| Frozen seafood bags | EU 10/2011; Japan Food Sanitation Act | ASTM F88/F88M-23 at −18 °C | Low-temperature seal strength |
| Ice cream wrapper coating | FDA 21 CFR 176.170; EU 10/2011 | EN 1186-1:2002; EN 13130-2:2004 | Overall migration; vinyl acetate specific migration |
| Extrusion lamination tie resin | FDA 21 CFR 177.1350; EU 10/2011 | ASTM F904-16; ASTM B926-22 | Peel bond; foil pinhole |
On rotary vacuum chamber machines handling frozen bone-in cuts at cycle rates of 10–15 cycles/min, the sealant layer is subjected to sharp bone edges, frozen meat exudate, and low-temperature impact. EF561 is blended into the sealant layer at 20–30 wt% with a metallocene LLDPE carrier to raise puncture resistance while lowering seal initiation. The structure is typically a five-layer blown film of 70–100 µm total thickness, with the sealant layer at 20–30 µm, produced on lines with a die diameter of 300 mm, die gap 1.8–2.2 mm, blow-up ratio 2.0–2.4, and melt temperatures limited to 190–210 °C. Layer distribution is designed to place the EF561-rich layer on the inside of the pouch, while an outer polyamide or EVOH core provides oxygen barrier where specified. In start-up runs, screw torque may rise when EF561 is blended at the upper limit; extruder drives sized for LLDPE may require derating of output by 5–8% to avoid over-torque faults. Pre-drying is not required if internal moisture is below 0.02 wt%; condensation-exposed resin should be dried at 60–70 °C for 4 h before feeding.
Seal integrity is tested per ASTM F88/F88M-23; dart impact is measured per ASTM D1709-22; hot-tack performance is evaluated per ASTM F1921-18. Compliance relies on FDA 21 CFR 177.1350, EU 10/2011, and EC 2023/2006. Terminal products include vacuum pouches for frozen beef primals, bone-in pork loins, whole poultry, and portioned lamb. The upper addition limit is constrained by the need to avoid excessive seal softening at high temperatures and by the torque limitations of older single-screw extrusion lines.
Frozen seafood packaging imposes a different failure mode: salt brine and surface ice concentrate at the seal area during filling, so the sealant must create a hermetic seal through moisture and at temperatures that can reach −30 °C in blast freezers. A sealant layer containing 15–25 wt% EF561 in an LLDPE-rich blend is run on three-layer or five-layer blown film lines with melt-temperature setpoints of 180–200 °C and die setpoints not exceeding 205 °C. The EF561-containing layer is maintained at 20–25 µm in a film of 60–90 µm total gauge, and the bubble is run with a low frost line and blow-up ratio of 1.8–2.2 to suppress orientation-induced brittleness at freezer temperatures. For gusseted formats, the sealant layer is concentrated in the inner skin and the film is converted on form-fill-seal machines equipped with cold-seal jaw release. Surface frost on filling lines can obscure the seal area; the sealant composition is therefore designed to flow around residual ice crystals at seal-bar pressures of 2–4 bar without displacing the web alignment.
Compliance requirements are EU 10/2011, FDA 21 CFR 177.1350, and EC 2023/2006; for Japan-bound material, the polyolefin positive-list requirements under the Food Sanitation Act should be confirmed with the converter. Seal-strength testing is conducted per ASTM F88/F88M-23 at room temperature and after conditioning at −18 °C for 24 h. Published data for exact seal strength at −30 °C for this specific blend is limited; converter trials should include destructive seal testing at simulated blast-freezer temperatures. Finished product types include pillow pouches and side-gusset bags for IQF shrimp, squid rings, scallops, and frozen fish fillets; the film is also used in thermoformed lidding applications where a sealant web is sealed to a rigid tray.
| Scenario | EF561 addition ratio | Layer or coat thickness | Melt temperature range | Terminal product types |
|---|---|---|---|---|
| Frozen vegetable VFFS film | 12–18 wt% | 10–15 µm sealant skin | 185–205 °C | Pillow pouches for IQF vegetables and ready meals |
| Frozen meat vacuum pouches | 20–30 wt% | 20–30 µm sealant layer | 190–210 °C | Vacuum pouches for beef, pork, poultry |
| Frozen seafood bags | 15–25 wt% | 20–25 µm sealant layer | 180–200 °C | Gusseted bags for shrimp, squid, fish fillets |
| Ice cream wrapper coating | 5–10 wt% | 12–18 g/m² coat weight | 220–235 °C | Paper-based wrappers for frozen desserts |
| Extrusion lamination tie resin | 70–100 wt% | 10–15 µm tie coat weight | 230–245 °C | Laminated frozen meal pouches and lidding stock |
Where a paper-based frozen dessert wrapper requires a heat-sealable coating that remains ductile at −30 °C, EF561 is blended into an LDPE extrusion coating at 5–10 wt%. The low addition level is selected because higher VA content would reduce the coating’s release from the chill roll and change the coefficient of friction of the finished wrapper. The process is single-screw extrusion coating/lamination on a 90 mm extruder with L/D 30:1, a slot die of 1000–1200 mm width, and coat weights of 12–18 g/m². Melt temperature is held between 220 °C and 235 °C to promote adhesion to clay-coated paper; chill-roll temperature is set at 15–20 °C. Compliance is covered by FDA 21 CFR 176.170 for paper and paperboard contact and EU 10/2011; converter-specific migration testing follows EN 1186-1:2002 and specific migration testing for vinyl acetate is carried out per EN 13130-2:2004. Terminal products include ice cream cone wrappers, frozen dessert pouches, and paper-based flow-wrap for frozen novelty items.
In frozen food laminates, EF561 can function as the extrusion lamination tie between polyester or oriented polypropylene and a polyethylene sealant web. The resin is used either as a 100% tie layer or as a 70/30 wt% blend with LDPE; the 6.5 wt% VA level provides limited but measurable peel adhesion to corona-treated PET and to aluminum foil, while the low MI of 0.55 g/10 min maintains draw stability at high line speeds. The extrusion lamination process uses a 120 mm single-screw extruder with L/D 30:1, a slot die with automatic profile control, and a coat weight of 10–15 µm. Melt temperature at the die is maintained between 230 °C and 245 °C; residence time above 230 °C should not exceed 10 min to limit vinyl acetate degradation. Nip pressure is set at 30–50 N/mm depending on substrate compressibility. Because the low-VA tie layer has lower flow-out over foil topography than 18–28 wt% VA grades, surface inspection for pinholes per ASTM B926-22 is recommended when foil is part of the structure.
Compliance is established under FDA 21 CFR 177.1350 and EU 10/2011; bond strength is tested per ASTM F904-16 after conditioning at 23 °C and 50% RH for 24 h. The resin should not be blended with high-acid functional additives or acid anhydride-modified polyolefins without prior compatibility testing, because the ester group can undergo transesterification at elevated melt temperatures. Terminal finished products include laminated pouches for frozen ready meals, stand-up pouches for frozen vegetables, and lidding stock for frozen tray applications.
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Elevate EF561 is an ethylene-vinyl acetate (EVA) copolymer resin designated for frozen food packaging film applications. The product specification lists a vinyl acetate comonomer content of 6.5% by weight and a melt index of 0.55 g/10 min when determined under ISO 1133-1:2022 at 190°C and 2.16 kg. Nominal density is typically reported in the range 0.925–0.930 g/cm³ according to ISO 1183-1:2019, subject to batch certificate verification. The grade is used as a sealant layer, tie layer, or toughness modifier in coextruded multilayer structures where sub-zero seal integrity, puncture resistance, and stress-crack resistance are required. Compared with LDPE homopolymer, the 6.5% vinyl acetate content lowers crystallinity and seal initiation temperature while retaining enough hardness and low blocking tendency for frozen applications. Compared with EVA grades containing 12–18% vinyl acetate and a melt index of 1.0–3.0 g/10 min, EF561 shifts the property balance toward high melt strength, elevated viscosity, and reduced surface tack, at the expense of some seal conformity and low-temperature flexibility. These differences are governed by the combined effect of low comonomer content and low melt index: the former moderates plasticization and acetic acid generation, while the latter increases molecular weight and bubble stability in blown-film extrusion. The frozen food packaging film grade designation indicates selection for low-temperature film toughness, but the designation does not exempt converters from validating seal strength, migration, and organoleptic performance on finished structures.
Frozen food form-fill-seal operations expose the seal area to filling stress before the package enters a blast freezer. Heat seal strength is measured in the converter laboratory using ASTM F88/F88M-21, and the resulting seal curve is used to set jaw temperature and dwell. For EVA with 6.5% vinyl acetate, the seal initiation temperature is intermediate between LDPE homopolymer and 12% VA EVA; actual initiation depends on film gauge, jaw pressure, and dwell time. Because EF561 has a low melt index of 0.55 g/10 min, melt flow into gusseted folds and seal voids is slower than for a 2.0 g/10 min EVA. If a line has been optimized for a 2.0 g/10 min EVA, a lower MI grade may require a seal bar temperature offset of 5–10°C to achieve equivalent void filling at the seal fold. This offset should be confirmed by seal-strength data under ASTM F88/F88M-21 and by hot-tack testing under ASTM F1921 where applicable. The melting peak of EVA with 6.5% VA is typically in the range 94–100°C by ISO 11357-3:2018, which supports faster seal initiation than LDPE homopolymer. In frozen food packaging, seal integrity after freezing is the more stringent requirement: packaging stored at −25°C may fail at seams if the sealant layer becomes brittle or if interfacial delamination occurs between the sealant and the adjacent tie layer. EF561 is specified in structures where the sealant layer remains ductile after freezing, but coextruded adhesion and orientation must be controlled independently.
The differentiation emerges from the relationship between vinyl acetate content, melt index, and frozen food packaging defect modes. Higher VA grades in the 12–18% range provide lower seal initiation temperature and greater low-temperature flexibility but increase blocking, coefficient of friction, and acetic acid release during extrusion. Higher melt index grades in the 1.0–3.0 g/10 min range provide higher output at lower melt pressure but produce less bubble stability and lower oriented-film toughness. EF561 occupies a low-MI, low-VA region that is used when film toughness and bubble integrity are more critical than minimum seal initiation temperature. Table 1 summarizes the comparative positions across common frozen food packaging resin platforms.
| Resin platform | VA content (wt%) | Melt index (g/10 min, 190°C/2.16 kg) | Seal initiation trend | Frozen-film defect tendency |
|---|---|---|---|---|
| Elevate EF561 | 6.5 | 0.55 | Intermediate | Low blocking; improved freeze toughness over LDPE |
| EVA sealant grade | 12 | 2.0 | Lower | Higher blocking and tack; improved flexibility |
| EVA high-VA sealant | 18 | 2.0 | Lowest | High blocking; higher odour and acetic acid release risk |
| LDPE homopolymer | 0 | 0.25 | Highest | Low blocking; poor low-temperature flex crack resistance |
The practical consequence is that EF561 is selected when a frozen food converter needs a sealant with sufficient low-temperature toughness but cannot tolerate the blocking and odour transfer associated with high-VA copolymers. The low melt index further contributes to high melt pressure and high melt strength, which may be advantageous in thick-gauge films for institutional frozen food packaging but less suitable for thin, high-speed sealant layers requiring rapid flow into folded seals.
Replacing a 2.0 g/10 min EVA with EF561 in an existing monolayer or coextruded line requires adjustment of screw speed, melt temperature, and downstream cooling because the low melt index increases viscosity and shear heating. On a grooved-feed single-screw extruder with a barrier screw and length-to-diameter ratio of 30:1, the extruder backpressure may increase relative to the higher-MI resin at the same screw speed. Operators should monitor motor load and gearbox torque until a stable condition is established. A melt temperature range of 190–215°C is typical for processing EVA with 6.5% VA, while die zones are typically held at 200–215°C. Temperatures above 230°C should be avoided because vinyl acetate decomposition generates acetic acid and can create gel specks in frozen food films. Blow-up ratios of 2.0:1–3.0:1 and die gaps of 1.2–2.0 mm are common for frozen food packaging film, although line-specific conditions must be established through film gauge and dart impact data. Published data for this specific configuration is limited; the lower melt index should be expected to reduce throughput per screw speed compared with a 2.0 g/10 min EVA, but the exact reduction is screw-design and die-geometry dependent.
During coextrusion of EF561 as a skin layer with HDPE or polypropylene-based substrates, interfacial adhesion is influenced by the vinyl acetate content and the tie-resin selection. The 6.5% VA level provides sufficient polar character for bonding to ethylene acrylic acid or maleic anhydride tie layers while avoiding the excessive interfacial softness that can occur with 12–18% VA EVA in frozen packages. Adhesion failures at the sealant/tie interface after freezer cycling are typically caused by differential thermal expansion and moisture ingress rather than intrinsic EVA bond failure. Converters should validate bond strength after 7 days at −25°C using a 180° peel test per ASTM D903 or equivalent internal method; line-specific trials are required because published film-structure data for this specific grade is limited.
Low-temperature film toughness is influenced by crystallinity, molecular weight, and orientation. The 6.5% vinyl acetate content disrupts polyethylene crystallinity, which improves low-temperature flexibility compared with LDPE homopolymer. The low melt index of 0.55 g/10 min is associated with higher molecular weight, which increases the number of load-bearing tie molecules between lamellae and generally improves dart impact and tear propagation resistance after freezing. Frozen food films containing EF561 are tested for dart impact under ISO 7765-1:2016 or ASTM D1709-16a, and for tear resistance under ISO 6383-2:1983 or ASTM D1922-23. Low-temperature flex crack resistance may be assessed after 10 cycles between −25°C and 23°C; no single test standard fully predicts field performance, so converters often use vertical form-fill-seal trials with frozen food simulants. The limitation of EF561 in this application is that the low VA content does not provide the same low-temperature conformability as a 12–18% VA EVA; therefore, orientation, film thickness, and seal design must compensate for the higher modulus of the 6.5% VA grade.
In the United States, ethylene-vinyl acetate copolymers may be used in food-contact films under 21 CFR 177.1350, subject to the conditions and limitations of that section. For the European Union, compliance with Regulation (EU) No 10/2011 as amended is required. Vinyl acetate monomer is listed in Annex I with a specific migration limit of 12 mg/kg food simulant, and the overall migration limit is 10 mg/dm² according to EN 1186-1:2002. For China, finished articles must meet the applicable requirements of GB 4806.6-2016 and related migration test standards. Table 2 summarizes the primary compliance references for frozen food packaging converters.
| Regulatory framework | Key reference or obligation | Test or verification method |
|---|---|---|
| US FDA | 21 CFR 177.1350 | Extraction testing per 21 CFR 177.1330 conditions of use |
| European Union | Regulation (EU) No 10/2011 | Overall migration 10 mg/dm²; vinyl acetate SML 12 mg/kg |
| China | GB 4806.6-2016 | Migration testing per GB 31604.1 and relevant GB methods |
| REACH | Regulation (EC) No 1907/2006 | Polymer exemption applies; monomers and additives must be registered |
| US Model Toxics in Packaging | State legislation | Sum of Pb, Cd, Hg, and Cr(VI) limited to 100 mg/kg per package |
Pre-drying at 65°C for 2–4 h is advised if surface haze or splay appears during extrusion of pellets exposed to relative humidity above 60%. The grade should not be processed at melt temperatures exceeding 230°C, and hold-up time in the extruder should be minimized to prevent acetic acid evolution and subsequent gel formation.
