Editor's note: Ice cream wins consumers' recognition with his unique taste, so that the industry wars that the ice cream makers staged in the industry have become increasingly fierce. The focus of everyone's attention has also shifted from the taste to his “wedding dress”—outer packaging. However, no one has ever paid attention to the basic material for making his wedding dress—cold sealant.

Most of the cold sealant series needed for ice cream packaging use rubber elastomers to achieve adhesive strength. Unlike heat seal adhesives, cold seal adhesives can be applied on the substrate in the form of anilox rollers instead of all. After being coated on the surface of the substrate, the coated roll of film is cut on the automatic packaging machine and passed through the sealer. The seal can be safely sealed in an extremely short time at a pressure of about 80 pounds per square inch without any need for any Heat, cold sealant seal time in the pressure compared to the sealant from 1.0 to 2.0 seconds greatly reduced to 0.5 seconds. The cold sealant is not only used in the packaging of ice cream, but also in Europe and North America, the cold sealant is often used for sweets and cakes. In all these applications, the greatest advantage of the cold sealant is the performance of the low temperature seal.

Cold-sealing technology avoids the need for heat when sealing foods that are sensitive to heat, and because the sealing time is short, the speed of packaging is greatly increased. The cold sealant product has stable performance and low odor, and does not affect the odor of the food itself. Since no heat is needed during use, energy is saved.

Rohm and Haas Company has introduced a Robond CS series of cold sealants with excellent performance, which ensures that the frozen performance of ice cream is not damaged during the packaging process. Rohm and Haas Company has adjusted many adhesives to meet the requirements of packaging manufacturers, food manufacturers and even consumers. Many substrates provide different sealing strengths. In terms of current market conditions, North American manufacturers prefer high sealing strength, while European manufacturers do not like too high strength. Cold sealants can even be synthesized for different drawing levels. Consumers in some regions are opening ice cream. When packaging, I like to have a brushed seal. Some domestic consumers prefer the cold sealant to remain on one side of the substrate after opening. At present, the company has solved the technical difficulties faced by traditional cold sealants, for example, the phenomenon of sticking after winding, in order to avoid Retack and future wearouts require rigorous testing of adhesives on different composite substrate release surfaces, placing the film under hundreds of pounds per inch and testing at 49°C and high humidity. The re-tack condition of the cold sealant, for example at 38°C/49°C, 90% moisture, testing of the glue's tack, transfer, stretching, and winding noise.

The rubber elastomer in the cold sealant component provides adhesion, and the natural rubber can guarantee the seal strength even at low temperatures, but the rubber also faces many problems, such as the mechanical stability of the material is not particularly high; In the case of ball or filaments, raw materials are affected by natural conditions; and some proteins in latex may cause human allergic reactions.