Greaseproof paper is paper that is impermeable to oil or grease and is often used for cooking or food packaging. It is typically produced by refining paper stock [further explanation needed], resulting in a paper with very low porosity. It is then passed through hard calendering rollers (supercalendering) to further increase density, forming a paper called cellophane. Glassine is treated in a size press with starch, alginate, or carboxymethyl cellulose (CMC) to fill the pores or chemically treat the paper to make it grease-resistant. Basis basis is typically 30–90 g/m2.

Oil resistance: The main feature of greaseproof paper is to resist the penetration of grease and oil substances. It forms a barrier to prevent grease and oil from penetrating, ensuring that the paper is not easily contaminated by oil or becomes transparent.

Moisture resistance: Greaseproof paper also has certain moisture resistance properties. While it is not completely waterproof, it can withstand moderate moisture, making it suitable for certain food packaging applications.

NON-STICK SURFACE: Greaseproof paper has a non-stick surface, meaning it won't stick to greasy or oily foods. This property makes it ideal for wrapping or covering a variety of foods, including baked goods, sandwiches, or fried foods.

Heat Resistance: Greaseproof paper is designed to maintain structural integrity under moderate amounts of heat. It can be used for baking, microwaving, or as a mat for grilling or frying.

ISO 9001:2000, ISO14001:2004, SGS, FSC FDA ARE ALL AVAILABLE