The main materials for rubber seals suitable for the food industry include silicone rubber (VMQ), ethylene propylene diene monomer (EPDM), butyl rubber (IIR), and fluororubber (FKM). These materials are all non-toxic, high-temperature resistant, and resistant to chemical cleaning agents, and have passed food contact safety certifications such as FDA, EU 10/2011, and GB 4806.11.
1. Silicone Rubber (VMQ)
- Core Advantages: Wide temperature range (-55℃ ~ 250℃), non-toxic and odorless, good physiological stability, and compliant with multiple international certifications such as FDA, LFGB, and RoHS.
- Application Scenarios: Widely used in sealing kitchen appliances such as coffee makers, bread makers, sterilizers, water dispensers, pacifiers, and ice cube trays, as well as food molds.
- Compliance Standards: Complies with USA CFR 21. Part. 177.2600, European EN14350-2, and Chinese GB 4806.11-2016 standards.
2. Ethylene Propylene Diene Monomer (EPDM) Rubber:
- Core Advantages: Excellent resistance to high-temperature steam sterilization (up to 121℃), ozone aging, and water vapor; cost is only 1/3 to 1/2 that of silicone rubber.
- Application Scenarios: Commonly used in high-temperature and humid conditions such as sealing rings in canning production lines, door seals for baking equipment, beverage filling valves, and CIP cleaning systems.
- Compliance Standards: Certified by FDA 21 CFR 177.2600, EU 10/2011, and NSF/ANSI 61 for drinking water systems.
3. Butyl Rubber (IIR) Rubber:
- Characteristics: Excellent airtightness, acid and alkali resistance, aging resistance, suitable for long-term sealing.
- Food Applications: Used in bottle cap gaskets and vacuum packaging equipment seals to prevent oxidation and spoilage of contents.
- Certifications: FDA-approved as a food-grade material, suitable for specific contact applications.