Should I use PET/PE vs Nylon/PE Vacuum Seal Bags?

Last updated: 03 January 2026

Not all vacuum seal bags are created equal. When selecting bags for food storage, the materials used in their construction play a crucial role in preserving quality and safety. Two common material combinations for food grade vacuum seal bags are PET/PE and Nylon/PE. Understanding the differences between these materials helps you choose the best option for various food types.

This post breaks down the characteristics of PET/PE and Nylon/PE vacuum seal bags, explains which foods they suit best, and offers practical tips for making the right choice.

Key Takeaways

• PET/PE: best for dry foods, moisture control, and product display

• Nylon/PE: best for meats, cheese, freezing, and sous vide

• Choose based on food type, storage, and heat use

Differences between PET/PE and Nylon/PE vacuum seal bags

What Are PET/PE and Nylon/PE Vacuum Seal Bags?

Vacuum seal bags are typically multilayer films designed to provide a strong barrier against air, moisture, and contaminants. The two most common material combinations are:

• PET/PE (Polyethylene Terephthalate / Polyethylene)

PET forms the outer layer, providing strength, clarity, and resistance to punctures. PE is the inner layer, which seals the bag and provides flexibility.

• Nylon/PE (Nylon / Polyethylene)

Nylon, also called polyamide, is the outer layer offering excellent puncture resistance and oxygen barrier properties. PE again serves as the inner sealing layer.

Both combinations are food grade, meaning they meet safety standards for direct contact with food. However, their physical and barrier properties differ, affecting their performance with different food types.

Key Differences Between PET/PE and Nylon/PE Bags

Barrier Properties

• Oxygen Barrier

Nylon has superior oxygen barrier properties compared to PET. This means Nylon/PE bags better prevent oxygen from entering, which slows down oxidation and spoilage of sensitive foods.

• Moisture Barrier

PET provides a better moisture barrier than Nylon. PET/PE bags are more resistant to water vapor transmission, making them ideal for foods where moisture retention or exclusion is critical.

Strength and Puncture Resistance

• Nylon is more flexible and tougher, offering better puncture resistance. This makes Nylon/PE bags less likely to tear when sealing sharp or irregularly shaped foods like bones or frozen fish.

  
  

• PET is stiffer and less flexible but still strong. PET/PE bags work well for smooth, less abrasive foods.

  
  

Clarity and Appearance

• PET/PE bags tend to be clearer and glossier, which helps showcase the food inside. This is useful for retail or presentation purposes.

  
  

• Nylon/PE bags are slightly less clear but still transparent enough to see contents.

  
  

Heat Resistance and Sealing

• Both materials seal well with PE, but Nylon/PE bags generally tolerate higher sealing temperatures, making them suitable for sous vide cooking or heat processing.

  
  

• PET/PE bags seal at lower temperatures and are less heat resistant.

  
  

Which Material Works Best for Different Food Types?

Choosing between PET/PE and Nylon/PE depends on the food's characteristics, storage conditions, and intended use.

Dry Foods and Snacks

For dry foods like nuts, cereals, dried fruits, and snacks:

• PET/PE bags are ideal due to their excellent moisture barrier. They keep dryness in and humidity out, preserving crispness and preventing spoilage.

  
  

• The clarity of PET/PE bags also helps display the product attractively.

  
  

Fresh Meats and Fish

Fresh meats and fish require protection from oxygen to prevent discoloration and spoilage:

• Nylon/PE bags are better because of their superior oxygen barrier and puncture resistance. They prevent freezer burn and maintain freshness longer.

  
  

• The toughness of Nylon helps protect sharp bones or fish fins from puncturing the bag.

  
  

Cooked Foods and Leftovers

For cooked meals and leftovers stored in the fridge or freezer:

• Both materials work well, but PET/PE bags offer better moisture control, which helps maintain texture.

  
  

• If the food contains sharp edges or bones, Nylon/PE bags provide extra durability.

  
  

Sous Vide Cooking

Sous vide requires vacuum bags that can withstand prolonged heat exposure:

• Nylon/PE bags are preferred because they tolerate higher temperatures without melting or deforming.

  
  

• PET/PE bags are not recommended for sous vide due to lower heat resistance.

  
  

Cheese and Dairy Products

Cheese and dairy need protection from oxygen to prevent mold and spoilage:

• Nylon/PE bags provide a better oxygen barrier, extending shelf life.

  
  

• Moisture control is also important, so some users combine vacuum sealing with refrigeration.

  
  

Fruits and Vegetables

Fruits and vegetables release moisture and gases that can affect vacuum sealing:

• PET/PE bags help control moisture but do not block gases like ethylene, which affects ripening.

  
  

• For longer storage, Nylon/PE bags can slow oxidation but may trap moisture, so refrigeration is key.

  
  

Practical Tips for Using Vacuum Seal Bags

• Match bag thickness to food type: Thicker bags offer better protection for sharp or heavy foods.

  
  

• Avoid overfilling: Leave space for sealing to ensure a strong vacuum.

  
  

• Freeze liquids first: Liquids can interfere with sealing; freeze soups or sauces before vacuum sealing.

  
  

• Label bags: Include date and contents to track freshness.

  
  

• Use appropriate sealing machines: Some machines work better with certain bag materials.

  
  

Summary of Material Strengths and Food Matches

Dry snacks PET/PE Superior moisture barrier, clarity

Fresh meat & fish Nylon/PE Better oxygen barrier, puncture resistance

Sous vide cooking Nylon/PE High heat resistance

Cheese & dairy Nylon/PE Oxygen barrier to prevent spoilage

Fruits & vegetables PET/PE Moisture barrier, but refrigeration needed

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