


Matte cold seal roll film for pressure-sensitive sealing on flow wrappers, suited to confectionery, bakery and snack bars where heat exposure must be limited.
This is a rollstock film that bonds under pressure rather than heat. A cold seal lacquer is pattern-applied to the sealing areas, so the wrapper closes when the jaws apply pressure alone. The matte finish is a surface lacquer on the outer layer, which cuts glare and gives a soft-touch look on shelf. The base web is built from a printed outer film, a barrier or tie layer, and a cold seal lacquer on the inner face. Typical gauges run from 30 to 60 micron, depending on the barrier required. The structure protects against moisture, oxygen and light where the laminate includes metallised or foil layers.
Cold seal film is used on horizontal flow wrappers and vertical form-fill-seal lines running heat-sensitive products. Sealing pressure, dwell time and jaw condition matter more than temperature, so the film suits lines that cannot apply heat near the product. It is common for chocolate, biscuits, ice cream bars and snack bars. A zipper is not practical on this format; a tear notch or laser score is. A one-way valve does not apply here. Where recyclability is the priority, a mono-material PE or PP structure can replace a foil laminate, but the oxygen barrier drops and shelf life shortens. Keep the foil or metallised structure when the product is oxygen-sensitive or needs a long ambient shelf life.