Selection Guide: What Is the Difference Between Boilable Film and Retort Film? Understanding XD-100 and XD-121 in One Article

In food packaging selection, "boiling" and "retorting" are the pair of concepts most easily confused. Both are high-temperature sterilization processes, but they differ in temperature and medium: boiling typically refers to a 100°C boiling water environment, while retorting refers to a 121°C high-pressure steam environment—the latter places more stringent demands on the film's temperature resistance and structural stability.

The Xindun XD series is precisely a dual-product line divided by operating conditions: XD-100 high oxygen barrier boilable film withstands 100°C high-temperature boiling, with a thickness of 105μm, tensile strength ≥40MPa, and oxygen transmission rate (OTR) of 0.6 before boiling / 0.8 after boiling cc/(m²·day·atm), suitable for boil-sterilized categories such as rice noodles, braised food, cooked food, and zongzi; XD-121 high oxygen barrier retort film withstands 121°C high-temperature retorting without delamination, with an oxygen transmission rate (OTR) of 0.4 before retorting / 0.5 after retorting cc/(m²·day·atm), and combines aroma and flavor retention, odor barrier, resistance to lipid oxidation, and high transparency, suitable for retort-sterilized categories such as corn, fresh prepared food, braised food, and wet pet food.

Simply put: the sterilization temperature determines the model baseline, while the characteristics of the contents determine additional requirements. Categories with high oil content should prioritize resistance to lipid oxidation, aroma-sensitive categories should focus on aroma and flavor retention and odor barrier, and channels subject to transport vibration should emphasize puncture resistance and crumple resistance. For operating conditions you are unsure about, feel free to contact Xindun—we provide sample testing services and work with customers to complete film adaptability and stability verification.