Hot Filling Spout Pouches
When you’re packaging hot products in spout pouches, the materials must handle high temperatures, thermal expansion, and maintain strong seals under heat and pressure. Whether it’s hot-fill, steam sterilization, or retort, the pouch must resist warping, delamination, and leakage
Recommended Material Structure for Hot Product Spout Pouches
Option 1: PET / NY / RCPP (Standard for Hot-Fill & Retort)
- PET (Polyester): Print layer, stable under heat
- NY (Nylon): Tough, puncture-resistant, prevents film rupture during heating
- RCPP (Retortable Cast Polypropylene): Inner sealing layer that withstands up to 125–135°C
Ideal for:
- Ready-to-eat meals
- Soups, sauces, baby food
- Hot-fill juices or purees
- Pharmaceutical or herbal pastes
Option 2: PET / AL / NY / RCPP (For Long Shelf Life or Sensitive Products)
- Adds Aluminum foil layer for excellent barrier against light, oxygen, and moisture
- Keeps hot products fresh longer, even without refrigeration
Ideal for:
- Shelf-stable food pouches
- High-acid foods, or products sensitive to UV/oxygen
- Medical/cosmetic paste requiring high barrier
Key Specifications for Hot Product Spout Pouches:
- Heat resistance: Up to 125°C or more
- Sealing strength: Must be strong enough to prevent delamination after thermal processing
- Thickness: ≥120 microns (heavy-duty applications up to 160 microns)
- Spout material: Use heat-resistant HDPE or PP spouts (compatible with pouch material)
- Welding strength: Ultrasonic or high-frequency spout sealing ensures no leaks under pressure
- Cap options: Tamper-evident, flip-top, or screw cap depending on end-use
Hot Packaging Methods Supported:
| Method | Pouch Structure | Notes |
|---|---|---|
| Hot-Fill (85–95°C) | PET / NY / RCPP | Fill & seal while hot |
| Steam Sterilization | PET / NY / RCPP or with AL | For 121–125°C / 30 min+ |
| Pasteurization | PET / NY / PE or RCPP | Lower temp, suitable for drinks |
Let us know:
- What kind of hot product you’re packaging
- Whether it needs sterilization or just hot-filling
- Desired shelf life
- Volume and filling process (manual, automatic, etc.)