Beyond mechanical durability, JIS Z 1707 plays a major role in consumer safety. The standard includes provisions regarding:
JIS Z 1707 remains a vital standard in the food packaging industry, guaranteeing that polyethylene films are safe for consumption-related uses. Furthermore, as the world moves toward sustainable packaging, JIS Z 1707 serves as an essential, rigorous benchmark for developing new biodegradable and bio-based films, ensuring that "green" solutions are also safe and durable.
: Heat resistance is classified into six levels based on temperature/time combinations: 120°C/60 seconds, 110°C/60 seconds, 100°C/60 seconds, 100°C/30 seconds, 90°C/30 seconds, and 70°C/30 seconds. A film’s heat resistance is determined by subjecting a sealed pouch containing a saturated sodium chloride solution at 40°C to the specified temperature and time, then inspecting for deformation, delamination, or seal peeling. jis z 1707
Plastic liners used inside cardboard boxes or drums for liquid or solid food ingredients.
The 2019 revision was a major undertaking spearheaded by the Japan Packaging Institute, which established a committee of experts from food manufacturing, food hygiene, analysis, and packaging fields to draft the new version. Beyond mechanical durability, JIS Z 1707 plays a
The standard specifies thickness ranges for different applications. Film thickness is a critical parameter that affects mechanical properties, barrier performance, and processability.
Tensile properties determine how a film behaves under pulling forces — a critical aspect for processes such as form‑fill‑seal (FFS), handling, and end‑use. While JIS Z 1707 references JIS K 7127 for the detailed tensile testing methodology, the standard itself includes specifications for sample preparation, test speed, and acceptance criteria. : Heat resistance is classified into six levels
: Evaluated under JIS K 7127 , which defines test conditions for the tensile properties of plastic films.
JIS Z 1707 outlines several critical performance tests that a film must pass before it can be certified for food use.