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No resin is compatible to all kind of food, Hence, it was normally used my mixing different type of resin.

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Good color retention

High resistance to heat

Used only for exteriors

Provide internal protection as hard white coatings with an attractive ceramic and stain-free appearance.

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These are general types of can coating which obtained from a book. Here are the details of the book:

Title: Food Science
Authors: Norman N Potter
Publisher: Springer
Publish Place: New York
Edition: 4th
Chapter: 21 Food Packaging
Page: 591

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Modified with the addition of zinc oxide (prevent blackening)

Component is natural resin.

Subdivided to two groups :

1. “R” enamels - protect the natural pigment of highly colored fruits. Examples:  Dark berries, red beats and red cabbage.

2. “C” enamels - prevent the discoloration of foods containing proteins. Examples : corn, peas, poultry and seafoods.

The non-BPA coating are baked-on oleoresinous enamel and PET (polyethylene terepthalate) laminate technology. It can be used for non-aggressive food product such as dried beans. However, it is not available for food and beverage due to the limited use coating technology.

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They are epoxy resins based on epichlorohydrin and bisphenol.

Component is synthetic resin.

Vary additive may be incorporated.

Advantages

Gold lacquer

Goof flexibility

Good adhesion

Good chemical resistance (acid)

High heat stability

Minimum environment impact

Disadvantage

Migration of bisphenol A into food content

Application

Meat

Fruits

Fruit juices

Vegetables

Soup

Marinated fish

For more information, you can click this link to read. Enjoy

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Epoxy Resin Can Coatings: Bisphenol A Safety

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Offers epoxy resin coatings and Bisphenol A safety information, detailing the low release amounts of Bisphenol A from food and beverage can coatings.

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Advantages

Very flexible

High temperature process resistant (better than vinyl lacquer)

Good coverage

Can be pigmented with aluminium

Disadvantages

Cannot mixed with zinc

Application

Full aperture tinplate easy-opening ends and on drawn cans

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Advantages

Very flexible

Good adhesion

Free from odour and flavour

Air-drying

Disadvantages

Decompose at about 170'C - 185'C when contact with steel

Not suitable for products processed in steam and water above 100'C (will take up water and undergo blushing)

Cannot resists sterilizaion at high temperatures

Application second lacquer for

Beer, wine, carbonated beverages

Cakes, sweets and dry foods

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1. Vinyl lacquer

2. Organosol lacquer

3. Epoxy-phenolic lacquer (Epoxy Resin)

4. Acrylic lacquer

5. Oleoresinous lacquer (Natural Resin)

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Characteristics of Internal Food Can Lacquers

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Characteristics of Internal Food Can Lacquers

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Non-toxic

Economical

Easy to apply on tinplate

Do not affect colour of food

Do not affect flavour of food

Effective barrier between food and container

Have mechanical resistance to can manufacturing operation.

Do not peel off during sterilization and storage of canned food.

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Masking sulphide staining.

Extend the shelf-life of product.

Prevent adhesion of can with product.

Reduce bleaching action of tin on colour.

Reduce the rate of dissolution of tin by corrosive product.

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Cans may be unlacquered under certain condition. However, most of the food products are reactive and corrosive. Hence, internal lacquers were needed to:

Protect the food from can

Protect the can from food

The lacquers can be applied on external food can or internal food can.

The link provided showing the canning process and why the lacquers were added during this process.

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The basic material used for most food cans in the UK is steel. The first step in the steel making process is to produce molten iron. This is done by mixing iron ore with coke and limestone and heating them at very high temperatures in a blast furnace. This molten iron is fed into a vessel, along with a percentage of recycled steel and other chemicals, after which oxygen is blown into the vessel, again at high temperatures, to produce steel.

Steel used to make food cans has been processed and rolled into huge coils which are then shipped to a tinplate works. There they are given a fine coating of either tin, or chromium oxide for tin-free steel. This is to protect the steel from oxidation.

Rolled coils of coated steel are then delivered to can-making factories. For acidic foods like tomatoes and rhubarb, a thin coating or lacquer is needed on the inside of the can. This is put on at the can-making factory before the can bodies are stamped out. Tin coating and tin free steel are non-toxic, safe and strong. More than 25 lacquers and 30 tin coatings have now been developed for use with different foods.

There are two ways to produce food cans, either using two or three pieces of metal. The traditional method - three piece can-making - involves cutting one metre square sheets of steel and, in most cases, coating them on the inside with lacquer to protect the food inside the can. Smaller rectangles of steel are then cut and curled into a cylinder and the edges welded together. The bottom end is then seamed on and the empty can is sent to the canner to be filled, sealed and cooked.

To make a two-piece can - the latest and more modern method - the can maker feeds 10 tonne coils of steel through an automatic cupping machine where small steel cups are formed. The cups are fed into a machine that draws (stretches) the cup to make it taller. This process is called the 'draw and wall iron' process. The result is a can body with thinner side walls than the original steel thickness.

The top of a two-piece can and the top and bottom of a three-piece can body have to be curled out to make a lip to which the lids, or ends as they are known in the canning industry, can be fitted. This process is known as 'flanging'. The curled end of the can is treated with a compound which ensures an airtight seal between the end and the can body. The cans are also 'beaded' with concentric rings around the middle for strength during cooking and stacking.

There are more than 50 sizes of three-piece and 12 sizes of two-piece cans available in the UK. Look out for them on your supermarket shelves!

The empty cans are packed on pallets and delivered to canning factories, often situated in the heart of the country's food growing areas, to be filled. The cans and ends are sent separately so that the ends can be put on after filling, ready for the cooking process.

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How Cans are made today - Canned Food UK

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The basic material used for most food cans in the UK is steel. The first step in the steel making process is to produce molten iron. This is done by mixing iron ore with coke and limestone and heating them at very high temperatures in a blast furnace.

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In lacquered cans, white fruit tends to darken which is unacceptably dark colour after 18 to 24 months. This darkening is caused by oxidation reactions.

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Lacquers are inert organic coatings used to give additional protection to tinplate. It will applied in liquid form and ‘cured’ at high temperatures.