Guide to internal lacquers for food cans
Comparing epoxy-phenolic, polyester and BPA-NI lacquers for acidic and protein products.
Choosing the right internal lacquer is the most important factor in preserving canned food quality and shelf life.
Gold epoxy-phenolic lacquers are recommended for acidic products like tomato paste, while sulphide-resistant lacquers are used for meat and protein products.
All lacquers used at Arvin Sanat Etehad are certified for food contact.