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1)Marketing purposes
External lacquers can improve the overall look of the can hence makes it more appealing to consumers.
2)Prevent can/content interaction
Main function is so that can and its content do not interact with one another hence avoid food off flavour/off colour or can corrosion.
3)Facilitate in content removal
Lacquers can also help in removing its content so that contents does not stick to the side of the can and cause wastage.Example is for meat products
4)To protect against processing condition
Lacquers can also help to protect food as well as the can from processing condition such as sterilisation if right type of lacquers is used

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f)Epoxy lacquers
Obtained through condensation epichlohydrin and bisphenol
Resistant to chemicals
Has good flexibility
Not suitable for meat products as discolouration could occur

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e)Phenolic lacquer
Result of polymerisation of phenols and formaldehyde
Has excellent resistance to sulfur
Withstand processing temperature
Cheaper alternative
Lack of flexibility
Not suitable for deep drawn cans
Most suitable for food with high sulfur content
For vegetable products, phenolic lacquer can be used for body of can with incorporation of zinc oxide pigment for lid and bottom so that bad smell can be removed as zinc oxide will absorb sulfur.
Cured at minimum temperature of 185C

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d)Polyesterphenol lacquer
Mixture of cross-linked phenolic system and polyester resin
Right ratio of polyester component can improve can flexibility
Ways to increase sulphur resistance;
-Addition of aluminium flakes
-Addition of zinc oxide/zinc carbonate
Curing temperature ranges about 175-210C
Cannot withstand semi-corrosive products, will cause hydrolysation to occur
Not very suitable for food products
Used in pet food application

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c)Vinyl lacquer
Result of dissolving copolymers in solvent.
Most commonly used is PVC which is from copolymerisation of vinyl acetate and vinyl chloride
Odourless
Tasteless
Resistant to chemicals
Flexible
Can adhere to various metal surfaces
Pure vinyl lacquers cannot be process at high temperature(>100C) as it will turn slightly white due to water absorption
May be added with phenol or epoxy resins to improve its properties
Also suitable for can lid and stopper
Curing can be done through evaporation of solvents
Commonly used in canned tomato products or acidic fruit juice

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b)Organosol lacquers
Obtained as a result of dispersion of polyvinyl chloride(PVC) in diluents(softener+solvents+resins)
Has high molecular weight as a result of dispersion
Flexible and is used in spray can, cans with ringpull lid and deep drawn can.
Has good hardness
Resistant to chemicals
Process resistant: Able to withstand sterilisation temperature
Usually used in canned seafood like sardine or tuna

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a)Epoxyphenol lacquer
Made of epichlohydrin and bisphenol A combined with phenolic resin
Resistant to chemicals
Can adhere to various metal surfaces
Process resistant: Able to withstand sterilisation temperature
Not suitable for deep drawn cans
Cured by polymerisation process with temperature around 200C
Versatile: can be used for many types of products like meat, fruit or vegetables.
May be added with additives such as:
i. Zin oxide/zinc carbonate
-Can reduce sulphur staining
ii. Wax-based meat release agent
-Help meat based products to slide  out of the can easily

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Lacquers can be defined as internal coating of a can that prevents interaction between food and the can that could lead to off flavour of food corrosion of metal.