Did you really use the right cling film?

In the market, they all look the same

What are the differences in cling film?

How to use it for better freshness?

"Cling film breeds bacteria"

"Plastic wrap can evaporate harmful substances"

Is it true?

Types of cling film

Most of the cling films on the market are made from ethylene masterbatch. According to the different types of ethylene masterbatch, cling films can be divided into four categories: PE cling film, PVDC cling film, PMP cling film, and PVC cling film.

01PE cling film

The first generation PE cling film has low transparency and poor stretchability. So PE-HD cling film was born, and its biggest advantage is that it is sturdy and reusable, but its breathability is not very good.

The later upgraded PE-LD cling film has increased transparency, is softer, has good stretchability, and is tightly wrapped, but its heat resistance is not good enough. The upgraded version of PE-LLD cling film, derived from it, inherits the advantages of PE-LD while also being able to withstand high and low temperatures.

02PVDC cling film

PVDC also requires the use of plasticizers, but citric acid based plasticizers are used, which are relatively expensive but also relatively safe to use. PVDC is not only not afraid of cold and heat (140 ℃), but also not afraid of oil.

03PMP cling film

PMP cling film has a stronger high-temperature resistance than PVDC cling film, with a maximum temperature resistance of 180 ℃. PVDC and PMP are two types of cling films that can be used at any time and can also be heated in a microwave, making them the backbone of cling films.

04PVC cling film

As the first generation of cling film, PVC cling film has excellent performance, not only high color value but also tear resistance. However, adding plasticizers is not very wonderful.

Due to the addition of plasticizers, PVC cling film is not suitable for wrapping greasy foods, especially when heated. Most PVC cling films are used in agricultural markets, supermarkets, and markets to wrap vegetables, fruits, and agricultural products.

Under what circumstances should plastic wrap not be used?

Freshly prepared meals

Freshly prepared meals cannot be directly covered with cling film, as this will accelerate the loss of vitamin C in vegetables. It is advisable to choose porcelain plates or heat-resistant glass containers as much as possible, not only to prevent plasticizers from entering the food, but also to maximize the retention of nutrients in the food.

Heating food with cling film for a long time

Generally speaking, the label on the cling film indicates whether it can be heated in the microwave. If there is no label, it is recommended not to put food wrapped in cling film in the microwave. Even if the label indicates that it can be heated, it should not be heated for a long time to avoid the temperature being too high and causing the cling film to stick to the food, posing a threat to health.

Cooked, hot, and oily foods

Food containing fats, hot food, and cooked food cannot use cling film. You can choose to replace it with a safe material preservation bag or a sealed preservation box. It is important to remember to store raw and cooked food separately to ensure maximum food health and safety.

Shopping Tips

01 Check the material

It can assist in identifying materials based on color, ease of rubbing, and other methods. Generally speaking, the surface of the plastic wrap that turns yellow and is difficult to unravel when rubbed by hand is mostly made of PVC material, while the plastic wrap made of PE material is white and easy to unravel when rubbed by hand.

Home use cling film, it is recommended to choose PE material.

02 Look at the appearance

Choose cling film with intact packaging, smooth surface, no bubbles, punctures, cracks, impurities, or foreign objects for easy use.

Pay attention to the production date and shelf life. Products with damaged or expired packaging bags may harbor bacteria and mold growth.

03 Smell

Qualified cling film has no odor. Flavored cling film not only has a cross flavor with food, but also affects food safety. Purchasing and using them should be avoided.

04 Check identification

Please check if there is a QS logo and production license number on the product packaging.