Canning and Fish Packaging Technology

Unit 11 - Heat Sealing

11.1.5.Cold Seal
For packaging heat sensitive materials like creams, chocolates (which melt at higher temperature in flexible packages) usually cold seals are made. For achieving Cold seals both the surfaces involved in sealing must be coated with natural rubber compounds at the sealing area and sealing is achieved by applying only pressure. Rubber is the only material which attaches to itself just by applying pressure.