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One of the primary intents of coating on the inner wall of food tins is to avoid a large amount of dissolution of tin. However, some foods require some tin in the tank to dissolve, forming free tin ions to maintain the appearance and flavor of the food in the tank. Without free tin ions, the color of light-colored foods tends to be dark, and the color of green vegetables will change. In the state of lack of oxygen in the can, tin ions and food form tin-chromium compounds to remove sulfides in the food. These effects will allow the canned food to be stored, sold, and eaten for a long time.

Food itself has certain nutrients and moisture, which are the basic conditions for the production and reproduction of bacteria, mold, and yeast. When the food is stored at a temperature suitable for their reproduction, it will cause food to deteriorate. If food is packaged in aseptic packaging or after high temperature sterilization, refrigeration, etc., it will prevent the occurrence of food spoilage and prolong the shelf life of food.