Anti-fogging additives allow water to spread into a continuous and uniform transparent layer on the surface of films. This results in improved light transmission and transparency which has benefits in both agricultural and food packaging applications. How do anti-fogging additives work?
Fogging is a term used to describe the formation of small water droplets on the surface of transparent film. Fogging most commonly occurs when there is a temperature differential between the inside and outside of an enclosed atmosphere. Crodas anti-fogging additives reduce surface tension which results in a thin and continuous layer of water of the surface.Fogging in Agricultural Applications
Agricultural films are particularly challenging for anti-fogging additives as longevity of performance is key. Different climates as well as multi-layer films are some considerations that need to take place when deciding on which additive and addition level to use.
The use of anti-fogging additives in agricultural films give a number of benefits, including:
Fogging in food packaging
- Improved light transmission resulting in higher plant growth rates, higher crop yield per plant and earlier crop maturity
- Reduced burning of plants and crop spoilage
- Reduced constant water dripping
Food packaging benefits from anti-fogging additives by maintaining its clarity and transparency so the contents can be clearly seen by the consumer at the point of sale. By adding anti-fogging additives to food packaging films, condensed water droplets are spread into a thin layer rather than droplets. In general, food packaging only require short-term anti-fogging performance that lasts the lifetime of the packaged food.