The anti-fog for PVC, also called antifog, Antifog additives prevent water vapor from condensing into droplets on the surface of a film. When the packaged product releases moisture, these droplets scatter light, giving the film a whitish appearance: the customer can no longer see what's inside. The antifog migrates to the film's surface and reduces the surface tension of the condensed water, so that instead of droplets, a continuous, transparent layer forms.
The result is a film that remains crystal clear even with wet or refrigerated product inside, which is crucial in the packaging of fruits, vegetables and meat, where appearance determines the purchase on the shelf.
Condensation depends on the temperature and humidity inside the packaging, so the antifog is chosen according to the application. The so-called cold fog —a refrigerated tray or frozen product, with high humidity and low temperature— requires a more hydrophilic surfactant with a longer-lasting effect. hot fog —room temperature wrapping— requires an agent that migrates quickly to the surface from the outset. Both types can be used alone or in combination to cover a wider temperature range and maintain transparency throughout the packaging's shelf life.
It is recommended to adjust the type and dosage of the anti-fog to the actual temperature of use of the packaging, and to keep the material in a cool, dry place and tightly closed once opened.
