Materials & Films Used in Vacuum Packaging Solution

Your vacuum packaging machine is only as good as the film you run through it. A high-quality machine with the wrong film will still deliver poor results — premature spoilage, seal failures, leaky packages, and frustrated customers. But with dozens of film types available — PA/PE, PET/PE, EVOH, PVDC, shrink films, skin films — how do you know which one is right for your product?

This guide breaks down the most common vacuum packaging film materials, explains their properties in plain language, and helps you match each film type to specific product applications. By the end, you will understand not just what films are available, but why certain films work better for certain products.

Why Vacuum Packaging Films Are Multilayer — The Science of Lamination

Vacuum bags are rarely made from a single plastic type. Instead, they are multilayer laminates — multiple thin layers of different materials bonded together — because no single plastic can provide all the properties required for effective vacuum packaging.

Each layer serves a specific purpose:

This layered approach allows manufacturers to combine the best properties of multiple materials — puncture resistance from nylon, oxygen barrier from EVOH, and sealability from polyethylene — into a single film.

What this means for you: When evaluating films, look beyond the name. A “nylon” bag may have very different barrier properties depending on the middle layer. Understanding the laminate structure helps you compare films accurately.

Common Vacuum Packaging Film Types — Properties and Applications

Nylon/PE (PA/PE) Vacuum Bags

Composition: A nylon (polyamide) outer layer laminated to a polyethylene inner sealing layer.

Key properties:

• High puncture and abrasion resistance — ideal for products with bone edges or sharp pieces

• Significant oxygen and aroma barrier

• Strong heat seals even at low temperatures

• Maintains dimensional stability in deep-freeze and thermoforming processes

Best applications:

• Fresh and frozen meats (beef, pork, poultry, seafood) — nylon resists bone edges and sharp pieces

• Cheese and deli products — preserves flavor and texture by cutting oxygen ingress

• Processed meats, pâtés, and prepared meals

• Semi-liquids and sauces — strong seal layer prevents leaks and retains aromas

• Medical packaging and industrial components

Why choose PA/PE: If your product has irregular or hard edges (bones, chips of meat) that could puncture a standard bag, PA/PE is your workhorse solution. It offers a balance of barrier and durability that suits most vacuum packaging applications.

Polyester/PE (PET/PE) Vacuum Bags

Composition: A PET (polyethylene terephthalate) outer layer with a PE inner layer.

Key properties:

• Highly transparent — excellent product visibility

• Rigid and dimensionally stable

• Outstanding chemical and thermal resistance

• Excellent oxygen and oil barrier

• 5–10× the tensile strength of PE

• Stiffer and less stretchable than PA/PE; puncture resistance is good but not as high as nylon

Best applications:

• Cooked or smoked meats and fish where visibility is desired

• Refrigerated and ambient products (coffee beans, spices)

• Top film in thermoforming vacuum packaging lines

• Items requiring clarity and chemical resistance

Why choose PET/PE: If product presentation matters — and you want customers to see the quality of your cooked meats or smoked fish — PET/PE’s clarity is a major advantage. However, for products with very sharp points, a nylon layer is preferable.

EVOH-Based High Barrier Films

Composition: Ethylene vinyl alcohol (EVOH) is used as a middle barrier layer in multilayer films, often combined with PA/PE or PET/PE.

Key properties:

• Excellent oxygen barrier — one of the best commercially available

• Extends shelf life of low-temperature meat and pharmaceutical products

• Maintains nutrition and fresh flavor

• Good puncture resistance and heat sealability

• Oxygen permeability increases in the presence of moisture, requiring careful lamination

Performance data: A comparative study of vacuum packaging films found that EVOH films (133 μm thickness) had an oxygen transmission rate of 20.7 cc/m²·24h at 23°C.

Best applications:

• Red meats and cheeses requiring high oxygen barrier

• Products with extended shelf-life requirements

• Vacuum skin packaging applications

Why choose EVOH: If your product requires the longest possible shelf life and maximum protection against oxygen, EVOH-based films deliver the highest barrier performance available in non-metallic films.

PVDC-Based High Barrier Films

Composition: Polyvinylidene chloride (PVDC) is used as a barrier layer in shrink films and vacuum bags.

Key properties:

• Gas barrier characteristics are not modified by water, oil, or grease

• Low oxygen and water permeability

• Excellent barrier performance independent of humidity

• Can extend shelf life of fresh meat from 3–5 days to 7–9 days under refrigeration

Best applications:

• Fresh meat and cheese requiring high barrier

• Dry fruit and vegetable packaging

• MAP and vacuum packaging processes

Why choose PVDC: Unlike EVOH, whose oxygen barrier degrades in high humidity, PVDC maintains its barrier properties regardless of moisture. For products with high moisture content or for humid environments, PVDC offers reliable, consistent barrier performance.

To understand how these different film types integrate with specific machine platforms — from chamber sealers to automatic tray sealers — explore our range of vacuum packaging machines.

Film Selection Guide — Matching Material to Product

The table below summarizes which film type works best for which product category, based on the critical property required.

Shrink Films — A Special Category for Vacuum Packaging

Shrink films are a distinct category of vacuum packaging materials. Unlike standard vacuum bags that simply enclose the product, shrink films are designed to shrink tightly around the product when exposed to heat, creating a skin-tight, form-fitting package.

Common shrink film materials:

• PA/PE-based shrink films — puncture resistance with moderate barrier

• EVOH-based shrink films — high barrier with shrink capability

• PVDC shrink films — high barrier independent of humidity

Applications:

• Whole chickens and poultry

• Cheese and meat products

• Irregularly shaped products where standard bags create wrinkles

DJPACK’s shrink tank is designed as an ideal extension for chamber machines, providing the heat-shrink capability needed for these film types.

If you want to learn about material selection for vacuum bags matched with vacuum packaging machines for processed food, industrial snacks, fresh fruits, and other irregularly shaped goods, check real application cases on our vacuum packaging machine solution page.

Vacuum Skin Packaging Films — A Specialized Approach

Vacuum skin packaging (VSP) uses a different film architecture than standard vacuum bags. Instead of placing the product in a pre-formed bag, VSP uses a heated top film that is vacuum-formed directly around the product, adhering to every contour like a second skin.

Typical VSP film structure:

• EVOH/PE/EVA multilayer constructions, often with 11 layers

• Core EVOH layer provides oxygen barrier

• Outer layers provide mechanical strength and heat sealability

Key benefits:

• Eliminates purge (liquid) pooling

• Provides premium product presentation

• Uses less packaging material than traditional methods

• Excellent for bone-in meats and irregularly shaped seafood

Best applications:

• Bone-in pork chops and lamb racks

• High-end retail meat presentation

• Products requiring maximum shelf life with minimal packaging material

Regulatory Requirements for Vacuum Packaging Films

When selecting films for food contact applications, regulatory compliance is non-negotiable.

FDA requirements: The FDA applies the same safety standard to all food contact substances — the information must demonstrate that there is a reasonable certainty of no harm to consumers when the substance is used in contact with food.

USDA FSIS requirements: For meat and poultry products, packaging materials must be safe for the intended use within the meaning of the Federal Food, Drug, and Cosmetic Act. Establishments must maintain a file containing guaranties for all food contact packaging materials.

What this means for you:

• Always verify that films are FDA-approved for food contact

• For meat and poultry processors, maintain guaranty documentation for all films used

• Work with suppliers who can provide Certificates of Analysis and compliance documentation

Next Steps — From Material Selection to Equipment Compatibility

You have now understood the major vacuum packaging film types — PA/PE, PET/PE, EVOH-based, PVDC-based, shrink films, and skin films — and how to match each to specific product applications. You also know the regulatory requirements that govern film selection for food contact.

The next logical step is to verify that your chosen film is compatible with your vacuum packaging equipment. Not all films work with all machines:

• Chamber vacuum sealers work with most bag types

• External (nozzle) sealers require specialized bags with embossed channels

• Tray sealers require specific tray and lid film combinations

• Skin packaging machines require films with specific forming properties

Once you have identified your product requirements and equipment type, you can narrow down the film options that will deliver consistent, reliable results.

Related Reading

1. Understanding Oxygen Transmission Rate (OTR) in Vacuum Packaging Films

2. EVOH vs PVDC: Which Barrier Material Fits Your Product?

3. How to Choose the Right Vacuum Bag Thickness for Your Product

4. Sustainable and Recyclable Vacuum Packaging Films: A Guide

5. Film Compatibility with Different Vacuum Packaging Machine Types