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Single Use Wet Wipes – How it’s made?

The wet wipe or wet towel these days become very famous in personal hygiene especially with the spread of COVID-19 and the need for more protection against bacteria and infection, the demand for disinfecting wipes or antibacterial wipes or even antibacterial gel was increased to unprecedented numbers, this increased demand open the door to new business opportunities before this pandemic this business also existed but not as huge as it now.
So what is the raw material that is involved in the wet wipes packaging proccess? The wet wipes made from non-woven fabric and come folded inside a package moistured with a perfumed solution or with disinfection liquid, this non-woven fabric at most made of Polyester and Viscose, and the percentage between these two materials will determine the quality and the price of this raw material, here in Turkey the most famous uses are 90% Polyester with 10% Viscose and the weights are 33, 35, 40, and 50gsm.
Also this non-woven fabric involved in many industials fields, for instance in the medical field: sergical masks, surgical gowns, caps, shoe covers, surgical drapes and covers, gloves, and plasters etc., also there are many other uses for the non-woven but here we will focus just on the wet wipes industry.
In order to deliver the wet wipes to the final customer, you need to put it in the packages and there are many types of packages like Individual Wet Wipe package, Multi Wet Wipes package, and Multi Wet Wipes packed inside a plastic cylinder package with dispenser future for easy pull.
In order to enter this business you need a production line and in our case Individual Wet Wipe you need  a mchine that fold and pack the non-woven also dose it with a fluid, we in NURPACK GROUP pleased to offer you our Wet Wipes Packaging Machine, the machine that you can rely on with simple operating and compact size, and with high speed up to 90-95 pcs/min can give you almost 45,000 pcs/shift production, you can do various sizes from 50x50 mm to the 120x160 mm for the packaging and for the wipes you can do from 80x80 mm up to 240x240 mm, you need to change the roll and made a view modifications which didn’t take more than 5 minutes for trained operator.
Also with the date coder, you are able to print the production/expiry date and patch number, and also with the V-notch feature, it will be easy to open the sachet and extract the wipe.

Famous Wet Wipes Sachet Sizes

What is Modified Atmosphere Packaging (MAP)

"Map" is a technique used to extend the shelf-life of fresh food in general, also save the flavour/aroma for some foods like coffee, spices ... etc. By changing the air surrounding the food in the package in order to reduce the activity of microorganisms, this change is made by adding either Oxygen (O2), Nitrogen (N2) or Carbon Dioxide (CO2) into the bag and then it sealed.
Also in some situations MAP Reduced the need for artificial preservatives.
Meat, fish, fruits and vegetables often use the MAP during packaging.
Equilibrium modified atmosphere packaging (EMAP) is most commonly used for cut fresh-cut produce.
The effects of each gas on food products are as follows:
Carbon dioxide (CO2)
Carbon dioxide inhibits the growth of most aerobic bacteria and moulds. Generally speaking, the higher the level of CO2, the longer the achievable shelf-life. However, CO2 is readily absorbed by fats and water – therefore, most foods will absorb CO2. Excess levels of CO2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. When CO2 is required to control bacterial and mould growth, a minimum of 20% is recommended.
Nitrogen (N2)
Nitrogen is an inert gas and is used to exclude air and, in particular, oxygen. It is also used as a balance gas (filler gas) to make up the difference in a gas mixture, to prevent the collapse of packs containing high-moisture and fat-containing foods, caused by the tendency of these foods to absorb carbon dioxide from the atmosphere. For modified atmosphere packaging of dried snack products 100% nitrogen is used to prevent oxidative rancidity.
Oxygen (O2)
Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms.
Generally, oxygen should be excluded but there are often good reasons for it to be present in controlled quantities including:
Maintain fresh, natural colour (in red meats for example)
To maintain respiration (in fruit and vegetables)
To inhibit the growth of anaerobic organisms (in some types of fish and in vegetables).
Stick packs and sachets – the all-rounders showing strong growth potential

Individual packs, such as sachets and stick packs, are universally convenient and are becoming increasingly popular for virtually any application. A stick pack is partially defined by its shape: it looks like a stick or a tube, having a long, slender configuration. Typically, a stick pack is at least four times longer than its width, with a common length ranging from 40 to 200 millimeters. Sachets on the other hand are usually flat, as opposed to the round or oval cross section of the stick pack, and have a three or four-side-sealing.