Inspect the inside of can closely and you will notice a thin coating. This coat separates the food from direct contact with metal thus preventing unnecessary reactions that may lead to contamination and spoilage. So before buying metal can packaging for your food products, equip yourself with some knowledge about different can coatings.
Epoxy-phenolic. The most widely used at present; resistant to acids, with good flexibility. adhesion characteristics, and high heat stability. A wide range epoxy-phenolic lacquers are available to cover a large variety of applications, such as fruits, fruit juices, vegetables. soup, meats, and marinated fish.
Acrylic. Used when a good color retention and high resistance to heat are required. Formerly used only for exteriors. They are now provide internal protection as hard white coatings with an attractive ceramic and stain-free appearance.
Phenolic. Outstanding chemical stability and low permeability, especially against sulfide ions. Contains meat and fish products.
Vinyl. Good adhesion and flexibility. It cannot resist sterilization at high temperatures. Free from odor and flavor. Function as second lacquer layer for beer, wine and carbonated beverages and for cakes, sweets, dry foods and pharmaceutical products.
Oleoresinous. It is usually modified with the addition of zinc oxide so as to prevent blackening of product due to reaction of thins with sulfur compounds. Subdivided to two groups : “R” or fruit enamels – protect the natural pigment of highly colored fruits such as dark berries, red beats and red cabbage. “C” enamels – prevent the discoloration of foods containing proteins such as corn, peas, poultry and seafoods.