Why are thermosoftening polymers not suitable for storing very hot food?

Thermosoftening polymers, also known as thermoplastics, become pliable or moldable when heated and solidify upon cooling. When exposed to very hot food, these materials can soften or deform, potentially leading to leakage or loss of structural integrity. Additionally, high temperatures may cause the release of harmful chemicals from the polymer, making them unsuitable for food storage at elevated temperatures. Therefore, their thermal sensitivity limits their use in applications involving hot food.