Most sauces or fermented products contain a high level of salt or acid. At this time, it is necessary to consider adding a barrier layer to prevent the high salt or inherent substances from passing through the heat seal layer and causing an oxidation reaction with the aluminum foil in the induction sealing gasket during long-term storage of the product.

Meanwhile, it is important to pay attention to setting the parameters of the induction sealing machine reasonably during the sealing operation, to avoid the destruction of the heat seal layer and barrier layer due to high temperature or prolonged heating, which could lead to the oxidation of the aluminum foil layer in the induction liner.

Some sauce or fermented products will produce gas (such as carbon dioxide) after production and packaging; if the amount of gas produced is sufficient, the packaging container can easily be ruptured. In such cases, it is necessary to use a vented liner for sealing.

The vented liner has a venting hole and welded breathable film on it, which allows gases to pass through while preventing liquids or solids from doing so. This can vent the gas produced by the product, reducing the risk of the packaging being ruptured.