Condensed milk is completely different from ordinary lotions or sauces. It is very sweet, easily crystallizes and adheres to the inner wall, and has high viscosity. The high viscosity results in significant resistance during squeezing, requiring a robust tube design. Because it is a food product, safety, cleanliness, and stability requirements are even more stringent. Therefore, our Condensed Milk Tube is designed with a focus on ensuring easy and complete dispensing, and long-term trouble-free performance.

Product Features

Control of Discharge Resistance for High-Viscosity Products

If the discharge resistance of condensed milk is not properly controlled, users will have to squeeze forcefully,ultimately leading to seal fatigue, tube deformation, and even bursting.

We address this by adjusting the tube diameter to match the flow resistance of the contents, balancing tube wall support and resilience, allowing the condensed milk to be continuously extruded without excessive force, and simultaneously reducing customer complaints.

Inner Wall Smoothness Directly Affects Usability

The biggest problem with many condensed milk tubes is not leakage, but significant residue.

We focus on controlling the smoothness of the inner surface during the manufacturing process to reduce product clinging to the walls, ensuring that the condensed milk can be used as completely as possible under normal squeezing conditions.

For food brands, this represents a tangible difference in user experience.

Seal Structure Designed for Repeated Heavy Pressure

Condensed milk is not a skincare product; it's used in large quantities and squeezed frequently. If the seal is only designed for single-use pressure, the risk of failure later is extremely high.

Our sealing process focuses on controlling the fusion depth, seal width, and fatigue resistance, ensuring that the seal remains intact even after multiple, high-intensity squeezes.