WO1997036799A1 - Film de transfert d'agent modifiant et procede de cuisson d'une denree alimentaire - Google Patents

Film de transfert d'agent modifiant et procede de cuisson d'une denree alimentaire Download PDF

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Publication number
WO1997036799A1
WO1997036799A1 PCT/US1997/005520 US9705520W WO9736799A1 WO 1997036799 A1 WO1997036799 A1 WO 1997036799A1 US 9705520 W US9705520 W US 9705520W WO 9736799 A1 WO9736799 A1 WO 9736799A1
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WO
WIPO (PCT)
Prior art keywords
food
film
contact layer
food product
film article
Prior art date
Application number
PCT/US1997/005520
Other languages
English (en)
Inventor
Srinivas K. Mirle
Original Assignee
Cryovac, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cryovac, Inc. filed Critical Cryovac, Inc.
Publication of WO1997036799A1 publication Critical patent/WO1997036799A1/fr

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/28—Layered products comprising a layer of synthetic resin comprising synthetic resins not wholly covered by any one of the sub-groups B32B27/30 - B32B27/42
    • B32B27/285—Layered products comprising a layer of synthetic resin comprising synthetic resins not wholly covered by any one of the sub-groups B32B27/30 - B32B27/42 comprising polyethers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
    • B32B27/302—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising aromatic vinyl (co)polymers, e.g. styrenic (co)polymers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
    • B32B27/306—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising vinyl acetate or vinyl alcohol (co)polymers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/34—Layered products comprising a layer of synthetic resin comprising polyamides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/36—Layered products comprising a layer of synthetic resin comprising polyesters
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/36—Layered products comprising a layer of synthetic resin comprising polyesters
    • B32B27/365—Layered products comprising a layer of synthetic resin comprising polyesters comprising polycarbonates
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/40—Layered products comprising a layer of synthetic resin comprising polyurethanes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0046—Sausage casings suitable for impregnation with flavouring substances, e.g. caramel, liquid smoke, spices
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C2013/0053—Sausage casings multilayer casings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2325/00—Polymers of vinyl-aromatic compounds, e.g. polystyrene
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2367/00—Polyesters, e.g. PET, i.e. polyethylene terephthalate
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2369/00—Polycarbonates
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2371/00—Polyethers, e.g. PEEK, i.e. polyether-etherketone; PEK, i.e. polyetherketone
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2375/00—Polyureas; Polyurethanes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2377/00—Polyamides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/70—Food packaging
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3439—Means for affecting the heating or cooking properties
    • B65D2581/345—Chemical browning agents or aroma adding agents, e.g. smoked flavour

Definitions

  • This invention generally relates to packaging films and to processes employing such films More specifically, this invention relates to films that can retain and then, during a cook-in process, transfer a modifier to a food product as well as to methods of cooking and transferring a modifier to a food product in such films
  • Food products often are processed in thermoplastic film packages by subjecting the packaged products to elevated temperatures
  • packaged products can be immersed in hot water or placed in a steam-heated environment
  • thermal processing often is referred to as "cook-in”
  • films used in such processes are known as cook-in films
  • the processed and packaged food product can be refrigerated, shipped, and stored until the processed food is to be consumed or, for example, sliced and repackaged into smaller portions for customer display (Many sliced luncheon meats are processed in this fashion.)
  • the processed food can be removed immediately from the cook-in package and consumed or further processed for customer display (e.g , sliced and repackaged)
  • Cook-in films must be capable of withstanding exposure to rather severe temperature conditions for extended periods of time while not compromising their ability to contain the food product
  • Cook-in processes typically involve a long cook cycle Submersion in hot water for up to about 4 hours at about 55° to 65°C is common, and submersion in water or steam at 70° to 100°C for up to 12 hours is possible.
  • the film preferably conforms, if not completely then at least substantially, to the shape of the contained food product. Often, such conformation is achieved by allowing the film to heat shrink under cook-in conditions to form a tightly fitting package.
  • the cook-in film desirably possesses sufficient shrink energy such that the thermal energy used to cook the food product also shrinks the packaging film snugly around the contained product.
  • the cook-in film package can be caused to shrink around the contained food product prior to initiating the cook-in procedure by, for example, placing the package in a heated environment prior to cooking.
  • the cook-in film also preferably possesses sufficient adherence to the food product to inhibit or prevent "cook-out” during the cook-in process.
  • Cook-out involves the collection of juices (sometimes referred to as "purge") between the surface of the contained food product and the food-contact surface of the packaging material Preventing cook-out can increase product yield and provide a more aesthetically appealing packaged product.
  • a modifier i.e., a substance that can change the odor, color, taste, texture, etc., of the packaged product
  • a modifier i.e., a substance that can change the odor, color, taste, texture, etc., of the packaged product
  • the food product is poultry or ham
  • This can be accomplished by applying a substance referred to as "liquid smoke" to the outer surface of the food product, normally after the cooking process.
  • Certain characteristics of conventional cook-in films can limit their range of potential uses. For example, many films cannot successfully transfer modifier(s) to a food product during the cook-in process.
  • such a material necessarily contacts the packaged food product.
  • it must be capable of being formed into the food-contact layer of a cook-in film, withstanding the rather extreme conditions involved in cook-in processes, and providing a sufficient level of adhesion with the packaged food product.
  • Sufficient adhesion can be a particularly difficult requirement to meet.
  • the film must be able to prevent cook-out and also be removable from the cooked food product.
  • Some presently available cook-in films can prevent cook-out.
  • such films tend to adhere to the surface of the food product with such tenacity that portions, or even an entire surface layer, of the food product are torn away when the film is peeled from the food product. As a result, product yield is reduced, and the resulting food product has an unsightly appearance (e.g., a pitted surface).
  • any desired modifier generally must be applied to the food product after the cook-in process. This necessitates stripping the cook-in film from, applying the modifier to the surface of, and then repackaging the cooked food product which adds time, expense, and complexity to the cooking/packaging process. This procedure also increases the likelihood that the food product, which is sterilized by the cooking process, will become contaminated. Eliminating the necessity of removing the food product from its cook-in package, handled, and potentially exposed to microbial contact prior to its consumption or processing for retail display is highly desirable.
  • the present invention provides a film article having a food- contact layer that includes a substantially water-insoluble PVOH with an acidic food-modifying substance (i e , a modifier) retained therein
  • the modifier has a pH of no more than about 5 0, preferably no more than about 4 0, and includes at least one compound that includes an aldehyde functional group
  • the PVOH retains the modifier in such a manner so that at least a portion thereof can be transferred to a food product in contact with the food-contact layer
  • the food-contact layer optionally can further include one or more adjuvants such as, for example, plasticizers, humectants, and release agents
  • the present invention provides a method of cooking a food product
  • a food product is enclosed in the above- described film and heated so as to at least partially cook the food product During this cooking process, at least some of the modifier is transferred from the food-contact layer to the food product
  • the film article of the present invention is particularly well suited for use as a cook-in film
  • the film is capable of retaining and then transferring a modifier to a packaged food product in sufficient quantity that a separate, post-cooking application of modifier to the food product is unnecessary This eliminates the contamination risks associated with such an operation
  • only one package is necessary to cook, ship, and store the food product until it is to be consumed or further processed for retail display
  • the film provides a desirable level of adhesion with the packaged food product
  • the film adheres sufficiently to the food product during cook-in to minimize or prevent cook-out but still can be peeled from the cooked food product without tearing away a surface layer or portions of the food product
  • the film article also can be made shrinkable and is capable of withstanding the rather severe conditions associated with cook-in procedures
  • polymer means the polymerization product of one or more monomers and is inclusive of homopolymers, copolymers, terpolymers, tetrapolymers, etc , and blends and modifications of any of the foregoing, "mer unit” means that portion of a polymer derived from a single reactant molecule (e g , a mer unit from ethylene has the general formula _CH 2 CH;>— ),
  • homopolymer means a polymer consisting essentially of a single type of repeating mer unit
  • copolymer means a polymer that includes mer units derived from at least two reactants (normally monomers) and is inclusive of random, block, segmented, graft, etc , copolymers
  • polyvinyl alcohol abbreviated herein as “PVOH” means the material formed by partial or complete hydrolysis of poly(v ⁇ nyl acetate),
  • hydroxy propyl cellulose abbreviated herein as “HPC” means a thermoplastic, non-ionic cellulose ether formed by the reaction of propylene oxide with alkali cellulose slurried with an aliphatic hydrocarbon and alcohol or propylene oxide,
  • polyolefin means a polymer in which some of the resulting mer units are derived from an olefinic monomer, which can be linear, branched, cyclic, aliphatic, aromatic, substituted, or unsubstituted (e g , olefin homo-polymers, copolymers of two or more olefins, copolymers of an olefin and a non-olefinic comonomer such as a vinyl monomer, and the like),
  • (meth)acryl ⁇ c acid means acrylic acid and/or methacrylic acid,
  • (meth)acrylate means acrylate and/or methacrylate, O 97/36799 PC17US97/05520
  • (meth)acrylam ⁇ de means acrylamide and methacrylamide
  • anhydride-modified polymer means one or more of the following (1) a polymer obtained by copolyme ⁇ zing an anhydride-containing monomer with a comonomer, (2) an anhydride-grafted copolymer, and (3) a mixture of a polymer and an anhydride-containing compound;
  • hygroscopic means the ability to sorb and retain water (in either liquid or gaseous form) and/or aqueous solutions
  • water insoluble means the ability to substantially resist dissolution in water and/or aqueous solutions
  • free shrink means the percent dimensional change, as measured by ASTM D 2732, in a 10 cm x 10 cm specimen of film when subjected to heat
  • laminate means to affix or adhere two or more layers of a film article to one another and can be accomplished by a variety of means including, for example, coextrusion, casting and coating, adhesive bonding, pressure bonding (e g , via calendering), etc , and
  • "cook” means to heat a food product thereby effecting a change in one or more of the physical or chemical properties thereof (e g , color, texture, taste, and the like)
  • films used in the food packaging industry often are categorized according to the number of layers that make up the film Some films are made from a single polymer or blend of polymers and thus have only one layer However, most films include more than one layer and are referred to as multilayer films
  • the layers of a multilayer film can be classified as "interior” or "exterior”
  • An interior layer is one in which each of the primary surfaces of the layer directly contacts some other layer of the film In other words, an interior layer is sandwiched by two other layers of the film
  • an exterior layer is one in which only one of O 97/36799 PC17US97/05520
  • the principal surfaces of the layer is adhered directly to another layer of the film while the other principal surface of each of the two exterior layers forms a principal exterior surface of the film
  • any number of tie layers can be included in the film
  • Such tie layers can be present primarily on the outside of an interior layer or can be a layer itself
  • the tie layer preferably includes modified polyolefin and/or polyurethane, more preferably at least one of modified ethylene/ ⁇ -olefin copolymer, modified ethylene/unsaturated ester copolymer, and modified ethylene/unsaturated acid copolymer
  • Anhydride-modified ethylene/ ⁇ -olefin copolymer and anhydride-modified enthylene/unsaturated ester copolymer are particularly preferred Specific examples include anhydride-grafted linear low density polyethylene (LLDPE) or anhydride-grafted ethylene/vinyl acetate copolymer
  • one exterior layer acts as a food-contact layer while the other acts as an outer layer
  • the former serves as the inner layer of a package formed from the film and is in direct contact with the packaged food product
  • the latter provides abuse resistance by serving as the outer layer of the package, i e , that layer which is most distant from the food-contact layer
  • Lamination can be accomplished through the use of adhesives, the application of heat and/or pressure, corona treatment, and even spread or extrusion coating Lamination also can be accomplished by coextrusion, which involves extruding two or more materials through a single die with two or more orifices arranged so that the extrudates merge and weld together into a laminar structure before cooling Coextrusion can be employed in film blowing, free film extrusion, and extrusion coating processes
  • Orientation involves stretching a film at an elevated temperature (the orientation temperature) followed by setting the film in the stretched configuration (e g , by cooling)
  • an unrestrained, unannealed, oriented polymeric film subsequently is heated to its orientation temperature, heat shrinkage occurs and the film returns almost to its original, i e , pre-o ⁇ ented, dimensions
  • An oriented film has an orientation ratio which is the multiplication product of the extent to which the film has been expanded in several directions, usually two directions perpendicular to one another Expansion in the longitudinal direction, sometimes referred to as the machine direction, occurs in the direction the film is formed during extrusion and/or coating
  • Expansion in the transverse direction means expansion across the width of the film and is perpendicular to the longitudinal direction
  • the food-contact layer includes PVOH
  • the PVOH is chemically or radiatively crosslinked to an extent sufficient to render the food-contact layer substantially water insoluble
  • Suitable chemical crosslinking agents include metal complexes of inorganic salts, glyoxal, boric acid, sodium borate, as well as any multifunctional compound that can react with hydroxyl groups
  • certain modifiers e g , liquid smoke
  • PVOH resins that are either partially or completely hydrolyzed are commercially available, although PVOH that is completely or nearly completely hydrolyzed (i e , substantially hydrolyzed) is preferred for use as the food-contact layer in the present invention PVOH resins which include no more than about 2%, preferably no more than about 1%, non-hydrolyzed acetate groups are preferred Such PVOH resins have been found to form food-contact layers that have sufficiently low levels of water solubility PVOH resins can be obtained from a variety of commercial sources including Air Products and Chemicals (Allentown, Penna ) under the trade name AIRVOLTM, from DuPont de Nemours (Wimmgton, Del ) under the trade name ELVANOLTM, and from Hoechst AG (Frankfurt, Germany) under the trade name MOWIOLTM
  • the PVOH from which the food-contact layer is formed can have a wide range of viscosities Specifically, a 4% (by wt ) aqueous solution at
  • 20°C can have a viscosity of from about 3 to about 70 mPa.s, preferably from about 5 to about 60 mPa.s, more preferably from about 9 to about 30 mPa.s
  • Other polymers optionally can be blended with PVOH to obtain either a diluted effect or a synergistic effect
  • moisture absorbing polymers or relatively water-insoluble polymers can be blended with PVOH to form the food-contact layer
  • the blend can include any desired amount of additional polymer
  • Suitable water-insoluble polymers include polyolefins, polyamides, polyesters, etc , with polyamides being preferred
  • Suitable moisture absorbing polymers can include one or more of the following water-soluble polymers poly(ethylene imine), poly( acrylic acid), polyacrylamide, poly( methacrylic acid), polymethacrylamide, poly(N,N-d ⁇ methylacrylam ⁇ de), poly(N- ⁇ sopropylacryiam ⁇ de), poly(N-acrylylglyc ⁇ nnam ⁇
  • the food-contact layer can have a thickness ranging from about 025 to 250 ⁇ m (001 to 10 mils), preferably from 1 3 to 25 ⁇ m (005 to 1 mil), more preferably from 25 to 13 ⁇ m (0 1 to 05 mils), and most preferably from about 5 to 7 5 ⁇ m (about 02 to 03 mils)
  • the food-contact layer of the film article of the present invention not only can transfer modifier to a packaged food product but also can provide purge resistance, i e , inhibit or prevent cook-out during the cook-in process
  • the film article results in less than 20 weight percent cook-out, i e , less than 20% (by wt ) of the original weight of the food product is lost as purge
  • the film article results in less than 10% cook-out, even more preferably less than 5%, more preferably still less than 2% cook-out, and most preferably less than 1 % cook-out
  • a food-contact layer having a surface energy of greater than 34 dynes/cm, preferably greater than 38 dynes/cm, more preferably greater than 42 dynes/cm, even more preferably greater than 46 dynes/cm, and most preferably greater than 50 dynes/cm is preferred.
  • the food-contact layer O 97/36799 PC17US97/05520
  • the PVOH of the food-contact layer can be blended with one or more polymers that lower its adhesion.
  • less polar polymers such as polyolefins having a surface energy of about 36 dynes/cm or less can provide beneficial results.
  • the surface energy of the food- contact layer can be increased. This can be accomplished by, for example, subjecting the surface of the food-contact layer to sufficient energetic radiation (i.e., of sufficiently high intensity or for a sufficiently long period of time) to achieve a desired increase in surface energy.
  • the surface energy of the food-contact layer can be increased by including one or more polar additives such as polyesters, polyamides, polylactic acid, and polar polyolefins such as ethylene/ unsaturated acid copolymers, modified polyolefins, and blends thereof.
  • polar additives such as polyesters, polyamides, polylactic acid, and polar polyolefins such as ethylene/ unsaturated acid copolymers, modified polyolefins, and blends thereof.
  • modifiers are substances that can . change the odor, color, taste, texture, etc., of a packaged product. Normally, the modifier effects a change in the surface of the product to which it is applied when sorbed by that surface. This sorption can occur either without, but preferably with (in the case of meat, poultry, or fish), a concurrent cook-in process. Any desired acidic modifier(s) that include
  • aldehyde functional groups can be included in the food-contact layer, especially those that are dissolved or suspended in an aqueous medium (Of course, basic modifiers, especially strongly basic modifiers, that include aldehyde groups also are potentially useful )
  • Non-limiting examples include colorants (e g , caramels, dyes, or pigments such as ⁇ - carotene), odorants, flavorants, antioxidants (to control rancidity), antimicrobial agents, enzymes, odor absorbents, or blends of any of the foregoing materials as long as the mate ⁇ al(s) has/have a pH of no more than about 5 0, preferably no more than about 4 0, more preferably no more than about 3 5 Most preferably, the modifier has a pH in the range of from about 2 0 to about 3 5 Modifiers which impart more than one of the above properties also can be used
  • liquid smoke a substance derived from wood and capable of being sorbed (i e , absorbed or adsorbed) by a food product such as, for example, beef, mutton, poultry, fish, cheese, and the like
  • Liquid smoke is a colorant-flavorant-odorant which imparts a wood-smoked quality to red meat, poultry, ham, sausage, etc
  • liquid smoke modifiers are acidic and include at least one compound that includes aldehyde functional groups
  • the modifier can be sorbed into the food-contact layer during production of the film article, e g , by adding modifier to the pelletized or molten resin from which the food-contact layer is formed prior to extrusion or coextrusion thereof
  • a blend of PVOH and modifier at a temperature of from about 150° to about 250°C, preferably from about 180° to about 220°C can be extruded by standard techniques known in the art
  • the food-modifying substance is added to the blend just prior to (i e , within about five minutes of, preferably within about two minutes of) extrusion
  • Adjuvants such as those listed previously can be added to the the extrudable blend if so desired.
  • use of a plasticizer can reduce the extrusion temperature of PVOH
  • the modifier can be incorporated into the food- contact layer during formation thereof by means of solvent casting, a procedure well known to those of ordinary skill in the art. This can be done by preparing a solution of PVOH and modifier in an appropriate solvent. Because of its relative environmental friendliness, water is a preferred solvent.
  • the PVOH-modifier solution then is cast and allowed to dry into a sheet material. The drying step can be done at a temperature of from about 25° to about 200°C.
  • the resulting PVOH sheet material can be laminated to one or more other layers so as to form a multilayer film with a PVOH food-contact layer.
  • a preferred method of lamination is adhesive bonding. (Of course, if desired, the modifier need not be included in the
  • the resulting cast film subsequently can be impregnated with modifier by one of the methods discussed infra, either before or after the PVOH layer is laminated to one or more other layers.
  • Simple coextrusion can result in a multilayer film that includes a PVOH food-contact layer.
  • Such a film article then can be impregnated with modifier. This can be accomplished by any suitable means whereby a modifier or modifier solution is brought into contact with the food- contact layer for a time sufficient to allow the food-contact layer to sorb a desired amount of modifier (e.g., dip coating).
  • the film article is in the form of a flat sheet, it can be immersed in a bath of a modifier solution so as to impregnate the food-contact layer with modifier.
  • the modifier can be contacted with the tube inner surface and sorbed thereby. This can be accomplished in a number of ways such as, for example, by introducing a slug of modifier solution at a low position within a vertically oriented section of tube in the tube processing system, with a nip roll as a liquid seal at the lower end, and then passing the tube through the stationary slug See, e g , U S Pat No 2,901 ,358
  • the modifier can be added by simply filling the bag or, as disclosed in U S Pat No 5,484,001 , partially filling the bag and then squeezing the modifier between a moveable external roller and backing plate so that it is dispersed along and absorbed into a desired portion of the inside (i e , food-contact layer) of the bag Other impregnating the food-contact layer with
  • the pH of the modifier preferably is less than about 3 5
  • Liquid smoke modifiers are a particularly preferred type of modifier
  • the food-contact layer of the film article of the present invention has been found to be capable of sorbing, retaining, and then transferring a relatively large amount of modifier as a percentage of the total weight of the food-contact layer
  • a PVOH food-contact layer can sorb and retain between about 200 and 450 weight percent of a liquid smoke modifier, based on the weight of the PVOH
  • the amount of modifier retained by the food-contact layer often can vary with the viscosity of the modifier Generally, lower viscosity modifiers are sorbed and retained to a greater degree than higher viscosity modifiers
  • the values provided in the foregoing paragraph are based on the amount of modifier retained by the food-contact layer shortly after soaking the film article in a liquid smoke solution, i e , with little or no drying of the film article
  • a film article is a particularly preferred type of modifier
  • sorption percentages are illustrative only. Depending upon a particular set of circumstances (e.g., the type of modifier, the composition of the food-contact layer, cook-in conditions, etc.), observed values can be higher or lower. Actual sorption values can vary from 0.1 to 10,000 weight percent but generally range between 0.5 to 1000, or even 1 to 500, weight percent.
  • the degree of sorption also can vary somewhat depending on the amount of time that the food-contact layer is exposed to the modifier as well as the temperature experienced during the sorption process. The values reported above are based on soak times ranging from 30 seconds to 10 minutes. (Generally, most sorption occurs within about 2 minutes of the time that soaking is initiated.) Where the modifier is a liquid smoke, sorption times can range from seconds to several hours, e.g., 5 seconds to 24 hours. Preferred sorption times range from about 30 seconds to 30 minutes, more preferably from about 1 to about 10 minutes, most preferably from about 2 to about 5 minutes. As illustrated in the Examples below, the film articles of the present invention advantageously provide adequate sorption of liquid smoke within about 1 to 10 minutes.
  • Sorption temperatures generally range from about 0° to 70°C, with a temperature range of about 10° to 30°C being more preferred. Depending on the circumstances, higher or lower temperatures also can be employed.
  • the food-contact layer preferably transfers at least 1 % (by wt ), more preferably at least 5% (by wt.), even more preferably at least 10% (by wt.), more preferably still at least 20% (by wt.), even more preferably at least 30% (by wt.), yet more preferably at least 40% (by wt ), and most preferably at least 50% (by wt.) of the modifier retained therein is transferred to a food product packaged within the film article. In general, a greater proportion of the retained modifier is transferred to the food O 97/36799 PC17US97/05520
  • the film article of the present invention can have a single layer or include a number of layers.
  • the film article is a multilayer film having an outer layer which can include at least one of polyolefin, polystyrene, polyamide, polyester, poly(ethylene/vinyl alcohol), polyvinyHdene chloride, polyether, polyurethane, and polycarbonate.
  • the outer layer preferably provides abuse resistance to the film article when it is formed into a cook-in package. Polyolefins and/or polyamides often prove to be particularly useful in this regard.
  • Suitable polyolefins include polyethylene homopolyer or copolymer, polypropylene homopolymer or copolymer, and polybutene homopolymer or copolymer.
  • Preferred examples include ethylene/ ⁇ -olefin copolymer, propylene/ ⁇ -olefin copolymer, butene/ ⁇ -olefin copolymer, ethylene/ unsaturated ester copolymer, and ethylene/unsaturated acid copolymer.
  • Specific examples of preferred polyolefins include one or more of LLDPE, ethylene/vinyl acetate copolymer (EVA), propylene/ethylene copolymer, and propylene/butene copolymer.
  • An ethylene/ ⁇ -olefin copolymer includes mer units derived from ethylene and from one or more C 3 to C 2 o ⁇ -olefins such as 1 -butene, 1 -pentene, 1 -hexene, 1 -octene, 4-methyl-1- pentene, and the like.
  • the resulting polymer molecules include long chains with relatively few side chain branches and the side branching that is present is short compared to non-linear polyethylenes (e.g., low density polyethylene homopolymer).
  • Ethylene/ ⁇ -olefin copolymers generally have a density in the range of from about 0.86 g/cc to about 0.94 g/cc.
  • LLDPE generally is understood to include that group of ethylene/ ⁇ -olefin copolymers which fall into the density range of about 0.915 to about 0.94 g/cc.
  • linear polyethylene having densities of from about 0.926 to about 0.94 are referred to as linear medium density polyethylene (LMDPE).
  • LLDPE linear medium density polyethylene
  • Lower density ethylene/ ⁇ -olefin copolymers can be referred to as very low density polyethylene (VLDPE, typically used to refer to ethylene/butene copolymers available from Union Carbide with a density ranging from about 0.88 to about 0.91 g/cc ) and ultra-low density polyethylene (ULDPE, typically used to refer to ethylene/octene copolymers supplied by Dow Chemical Co.).
  • VLDPE very low density polyethylene
  • ULDPE ultra-low density polyethylene
  • Ethylene/ ⁇ -olefin copolymers also include homogeneous polymers such as metallocene catalyzed EXACTTM linear homogeneous ethylene/ ⁇ -olefin copolymers (Exxon Chemical Co.; Baytown, Texas); TAFMERTM linear homogeneous ethylene/ ⁇ -olefin copolymers (Mitsui Petrochemical Corp.; Tokyko, Japan); and AFFINITYTM long-chain, branched homogeneous ethylene/ ⁇ -olefin copolymers (Dow Chemical Co.; Midland, Michigan). Homogeneous polymers have relatively narrow molecular weight and composition distributions.
  • Homogeneous polymers are structurally different from heterogeneous polymers (e.g., ULDPE, VLDPE, LLDPE, and LMDPE) in that homogeneous polymers exhibit a relatively even sequencing of comonomers within a chain, a mirroring of sequence distribution in all chains, and a similarity of length of all chains, i.e., a narrower molecular weight distribution.
  • homogeneous polymers are typically prepared using single-site type catalysts (e.g., metallocenes) rather than Ziegler-Natta catalysts. Such single site catalysts typically have only one type of catalytic site, which is believed to be the basis for the homgeneity of the polymers produced thereby.
  • Suitable polyamides from which the outer layer can be formed include one or more of the following: polyamide (i.e., nylon) 6, polyamide 66, polyamide 9, polyamide 10, polyamide 11 , polyamide 12, polyamide 69, polyamide 610, polyamide 612, polyamide 61, polyamide 6T, polyamide MXD6, and copolymers thereof.
  • the polyamide is selected from the group consisting of polyamide 6, polyamide 66 and polyamide 6/66
  • the polyamide in the outer layer comprises a blend of polyamide 6, 66 or 6/66 with a second polyamide having a different crystalline structure from the first polyamide, including one or more of the following polyamide 6, polyamide 66, polyamide 9, polyamide 10, polyamide 11 , polyamide 12, polyamide 69, polyamide 610, polyamide 612, polyamide 61, polyamide 6T, polyamide MXD6, and copolymers thereof
  • the outer layer includes a polyamide
  • adding polymers that are compatible with the polyamide or polyamide blend so as to modify the properties of the polyamides can be beneficial for some applications
  • Suitable polymers include polyolefins, such as those incorporating acids, esters, anhydrides or salts of carboxylic acids, and polar, non-polyolefinic materials such as polyesters, EVA, etc
  • interior layers Preferred materials from which such interior layers can be formed include polyolefin, particularly EVA, ethylene/alkyl acrylate copolymer (e g , ethylene/methyl acrylate, ethylene/ethyl acrylate, ethylene/butyl acrylate, etc ), LDPE, and ethylene/ ⁇ -olefin copolymer (e g , LLDPE or VLDPE), polyamide, polyurethane, and blends of any of the foregoing.
  • EVA ethylene/alkyl acrylate copolymer
  • LDPE ethylene/methyl acrylate
  • ethylene/ethyl acrylate ethylene/ethyl acrylate
  • ethylene/butyl acrylate etc
  • LDPE ethylene/ ⁇ -olefin copolymer
  • polyamide, polyurethane polyurethane
  • blends of any of the foregoing any of the materials described above as suitable for use in the outer layer also can be used to form one or more
  • the film article can contain an interior layer that acts as a barrier (Barrier layers inhibit the transmission of one or more gases, e g , 0 2 ) Such a layer may be advantageous for extending the shelf-life of an oxygen-sensitive product, such as beef, poultry, pork, or fish, when packaged in the film article of the present invention
  • an oxygen barrier layer preferably is formed from at least one material selected from the group consisting of ethylene/vinyl alcohol copolymer, vinylidene chloride copolymer, polyamide, PVOH, polyhydroxyaminoether, polyalkylene carbonate, or a blend of any of the foregoing
  • oxygen barrier functionality also or alternatively can be provided by appropriate material selection for the outer layer or other interior layers
  • Each of the foregoing materials from which the film article may be constructed are commercially available from a number of suppliers Specific examples are listed in the Examples below
  • the film article preferably has a free shrink at 85°C (185°F), determined according to ASTM D 2732, of from about 5 to 70%, more preferably from about 10 to 50%, and most preferably from about 15 to 35% in at least one direction (i e , the longitudinal (L) or transverse (T) directions)
  • the film article is biaxially oriented, and preferably the film has a free shrink at 85°C of at least 10%, more preferably at least 15%, in each direction in each direction (L and T)
  • the film article has a total free shrink (L+T) of from about 30 to 50% at 85°C
  • the film preferably is stretched in both the L and T directions at ratios ranging from about 1 1 5 to 1 7 and, more preferably, from about 1.2 to 1 4 Stretch orienting in the L and T directions can be followed by rapid quenching to lock in the molecular orientation
  • the resulting film article is an oriented film which is heat shrinkable, preferably at the conditions at which the cook-in procedure
  • the film article of the present invention can have any total thickness desired, as long as the film provides the desired properties for the particular packaging operation in which it is used
  • the film article has a total thickness (i e , a combined thickness of all layers) of from about 13 to 250 ⁇ m (05 to 10 mils), more preferably from about 25 to 130 ⁇ m (1 to 5 mils), and still more preferably from about 50 to 75 ⁇ m (2 to 3 mils)
  • the film article preferably has a Young's modulus ranging from about
  • the food-contact layer itself can have a Young's modulus ranging from about 20 to 10,000 MPa
  • the material from which the food-contact layer is formed has a melt flow index ranging from about 0 1 to 1 ,000 g/10 minutes, more preferably from about 0 5 to 500 g/10 minutes, and most preferably from about 1 to 50 g/10 minutes (ASTM D-1238, 235°C/1 kg)
  • PA polyamide-containing layer preferably having a thickness of from 2 5 to 130 ⁇ m (0 1 to 5 mils), more preferably from 5 to 75 ⁇ m (02 to 3 mils), most preferably from 13 to 25 ⁇ m (05 to 1 mils),
  • PO polyolefin-containing layer preferably having a thickness of from 25 to 130 ⁇ m (0 1 to 5 mils), more preferably from 5 to 75 ⁇ m (02 to 3 mils), most preferably from 13 to 25 ⁇ m (05 to 1 mils),
  • B oxygen barrier layer preferably having a thickness of from 025 to 130 ⁇ m (001 to 5 mils), more preferably from 1 3 to 13 ⁇ m (005 to 05 mils), most preferably from 2 5 to 7 5 ⁇ m (0 1 to 0 3 mils), and TIE tie layer having a preferred thickness of 025 to 25 ⁇ m (001 to
  • any suitable adhesive can be used, although polyurethane (e g , TycelTM two-part adhesives from Liofol Co (Cary, NC) and AdcoteTM 530S adhesive from Morton International (West Alexandria, OH)), styrene- butadiene rubber (e g , HycarTM 2570X59 adhesive from B F Goodrich (Cleveland, OH)), and acrylic (e g , DuroflexTM 72-8660 adhesives from National Starch (B ⁇ dgewater, NJ)) are preferred.
  • polyurethane e g , TycelTM two-part adhesives from Liofol Co (Cary, NC) and AdcoteTM 530S adhesive from Morton International (West Alexandria, OH)
  • styrene- butadiene rubber e g , HycarTM 2570X59 adhesive from B F Goodrich (Cleveland, OH)
  • acrylic e g , DuroflexTM 72-8660 adhesives from National Starch (B ⁇ dgewater
  • the film article can be chemically or electronically crosslinked
  • an energetic radiation treatment such as high energy electron treatment
  • the film is subjected to an energetic radiation treatment, such as high energy electron treatment, which induces crosslinking of molecules of the irradiated material
  • an energetic radiation treatment such as high energy electron treatment
  • Bornstein et al discloses the use of ionizing radiation for crosslinking the polymer present in the film
  • Radiation dosages often are expressed in terms of the radiation unit "RAD", megarads (MR), or kiloGrays (kGy), with one MR being equivalent to 10 kGy
  • a suitable radiation dosage of high energy electrons is in the range of from about 16 to 166 kGy, more preferably from about 44 to139 kGy, and still more preferably from about 50 to 80 kGy
  • irradiation is carried out by an electron accelerator with the dosage level being determined by standard dosimetry methods
  • a food product is enclosed in a film article as described above, with the food-contact layer being in contact with the food product
  • the film article is in the form of a bag or casing with a single opening
  • a bag or casing i e , package
  • bags can be formed therefrom by heat-sealing three edges of two superimposed sheets of film
  • the food-contact layer be capable of being heat-sealed to itself is preferred PVOH, even with modifier included therein, can be heat sealed under certain circumstances
  • the food product is placed inside of the bag or casing and the opening is sealed closed, e g , by heat-sealing or clipping, so that the result
  • the processed and packaged food product is removed from the heating means and allowed to cool.
  • the film article can be stripped from the food product at any desired time after the cooking process has been completed. That is, the film article immediately can be stripped and the food product then can be either consumed or further processed, e.g., sliced and repackaged into smaller portions for customer display by a retailer.
  • the processed and packaged food product can be refrigerated, shipped to a retailer, and stored until the processed food is to be consumed or further processed as described above.
  • Food products which can be packaged and cooked in accordance with the present invention can be any of those foods which are amenable to cook-in packaging, including whole muscle or chopped red meat, poultry, pork, or fish. Also included are foods which are not intended to be cooked-in but simply stored within the package, during which time a modifier is to be transferred to the packaged food product. Such foods include cheese, vegetables, fruits, and already cooked meat, poultry, pork, or fish. In general, however, the invention is most advantageous when used as a cook-in package for, e.g., poultry, ham, beef, lamb, goat, horse, fish, liver sausage, mortadella, and bologna; more preferably, poultry, ham, beef and bologna; even more preferably, poultry and ham.
  • the invention will now be described with reference to the following examples, which are intended to be illustrative only and not limiting in scope.
  • FC represents a 38 ⁇ m (1.5 mils) thick food-contact layer of PEBAXTM MX 1074 poly(ether block amide) copolymer
  • I represents a 76 ⁇ m (3.0 mils) thick internal layer made from a blend of TYMORTM 1203 anhydride-grafted LLDPE (Morton Intemational; Chicago, IL) and EXACTTM 4011 homogeneous ethylene/ ⁇ -olefin copolymer (Exxon Chemical Co.; Baytown, TX); each TIE represents a 28 ⁇ m (1.1 mils) thick tie layer of TYMORTM 1203 anhydride-grafted LLDPE; B represents a a 28 ⁇ m (1.1 mils) thick oxygen barrier layer of EVALTM LC-E105A ethylene/vinyl alcohol copolymer (Eval Co.
  • O represents a 190 ⁇ m (7.5 mils) thick outer layer made from a blend of PE 5269TTM ethylene/vinyl acetate copolymer (Chevron Chemical Co.; Houston, TX) and FORTIFLEXTM J60-500C-147 high density polyethylene (Solvay Polymers, Inc.; Deer Park, TX).
  • This film was prepared by coextruding each polymer (or polymer blend) at between 193° and 277°C (380° and 530°F) through a circular die held at a temperature of approximately 216°C (420°F). The extruded tube of film was cooled with water and flattened to a width of about 6 cm.
  • the flattened film was passed through the scanned beam of an electronic crosslinking unit where it received a total dosage of about 105 kGy. After irradiation, the flattened tube was passed through hot water having a temperature of from about 97° to 99°C (206° to 210°F), inflated into a bubble, and oriented to result in a tube of oriented film, the tube having a lay flat width of about 16.5 cm (6.5 in ), with the multilayer film having a total thickness of 56 ⁇ m (2.2 mils).
  • the resulting film had about 20% free shrink in the longitudinal direction and about 30% free shrink in the transverse direction when immersed in hot water at 85°C (185°F) using ASTM method D 2732-83.
  • Example 2 Multilayer films made according to the teaching of Example 1 and monolayer PVOH films were subjected to cook-in testing by soaking 15 cm x 15 cm (6 in 6 in ) film samples in a Charsol SelectTM 24 liquid smoke solution having a pH of 2 4 (Red Arrow Products Co Ine ,
  • sample assemblies then were chilled in an ice bath until cool, at which time the restraining plates were removed
  • Table 2 sets forth test results for films samples which had not been dried prior to commencement of the cook-in procedure
  • Tables 1 and 2 show that films of the present invention exhibit a high degree of modifier sorption and transfer.
  • the films provide a desirable balance of food adhesion, i.e., cook-out is substantially prevented but removal of the film does not result in tearing of chicken particles.
  • the percent absorption in Tables 1 and 2 is expressed as a percentage of the entire film weight.
  • the PEBA-containing food-contact layer accounted for approximately 10% of the total weight and thickness of the film.
  • the amount of liquid smoke sorbed by the PEBA as a percentage of the weight of the PEBA alone is much higher than the values reported in Tables 1 and 2.
  • Example 3 About 14 parts by weight MOWIOLTM 28-99 PVOH resin was dissolved in 100 parts by weight water. The water was held at 95° to 99°C and was agitated. The solution was cooled to room temperature before about 28 parts by weight of one of a series of modifiers (listed O 97/36799 PC17US97/05520
  • a liquid smoke solution manufactured by Red Arrow Products Co. Inc. b) A liquid smoke solution manufactured by Red Arrow Products Co. Inc. c) A liquid smoke solution manufactured by Red Arrow Products Co. Inc. d) A liquid smoke solution manufactured by Red Arrow Products Co. Inc. e) A liquid smoke solution manufactured by Red Arrow Products Co. Inc. f) A liquid smoke solution manufactured by Red Arrow Products Co. Inc. g) A caramel color manufactured by Red Arrow Products Co. Inc. h) A powdered, double strength caramel color manufactured by D.D. Williamson & Co. Inc. (Louisville, KY)
  • Example 4 Ten percent (by wt.) solutions in ethanol of two common aldehydes, p-anisaldehyde (designated “PA” below) and 3,4- dimethoxybenzaldehyde (designated “DMB” below), were prepared. These were used as comparatives to test the efficacy of CharsolTM 24 liquid smoke as a crosslinking agent for PVOH (i.e., so as to make PVOH more insoluble in water). Four samples were cut from an M1030 PVOH film (Mono-Sol

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Abstract

L'invention se rapporte à un film approprié pour l'emballage de cuisson et à un procédé de cuisson d'une denrée alimentaire. Le film renferme une couche se trouvant en contact avec l'aliment et constituée de PVOH, ainsi qu'une substance modifiant la denrée alimentaire. Le PVOH est pratiquement insoluble dans l'eau, et la couche en contact avec l'aliment renfermant le PVOH est capable de transférer au moins une partie de l'agent modifiant dans la denrée alimentaire en contact avec la couche. Le film est particulièrement adapté pour être utilisé comme film de cuisson. A cet égard, il peut absorber, puis transférer un agent modifiant dans une denrée alimentaire emballée en quantité suffisante pour qu'il ne soit pas nécessaire d'appliquer séparément, après cuisson, l'agent modifiant sur la denrée alimentaire. Donc, un seul emballage est nécessaire pour cuire, transporter et stocker la denrée alimentaire avant qu' elle soit consommée ou traitée ultérieurement en vue de sa vente au détail. Les risques de contamination associés à la manutention et au remballage d'une denrée alimentaire cuite peuvent également être évités.
PCT/US1997/005520 1996-04-01 1997-04-01 Film de transfert d'agent modifiant et procede de cuisson d'une denree alimentaire WO1997036799A1 (fr)

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WO1998017470A1 (fr) * 1996-10-22 1998-04-30 The Dow Chemical Company Stratifies coextrudes comprenant des couches d'hydroxy-phenoxyether et de polyester
EP0923870A1 (fr) * 1997-12-20 1999-06-23 Best Line Kunststoffolien Für Nahrungsmittel GmbH Film tubulaire
WO2005061610A1 (fr) * 2003-12-19 2005-07-07 Kalle Gmbh Emballage pour aliments impregne ou recouvert de polyvinylamines a base de cellulose regeneree
US20120082810A1 (en) * 2005-04-18 2012-04-05 Advanced Plastics Technologies Luxembourg S.A. Water-resistant coated articles and methods of making same

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US6667082B2 (en) 1997-01-21 2003-12-23 Cryovac, Inc. Additive transfer film suitable for cook-in end use
JPH11227123A (ja) * 1998-02-19 1999-08-24 Dainippon Ink & Chem Inc 二軸延伸スチレン系樹脂積層シート及びその製造方法
JP2000095285A (ja) * 1998-09-15 2000-04-04 Cryovac Inc フレ―バ―移送フィルムを使用した包装製品並びにその製造及び使用方法
US6200613B1 (en) 1998-10-08 2001-03-13 Sun Products Marketing Und Manufacturing Ag Food casing
DE19846305A1 (de) * 1998-10-08 2000-04-13 Sun Products Marketing Und Man Nahrungsmittelhülle
US6066347A (en) * 1998-11-25 2000-05-23 Nestec S.A. Aromatized food package
DE10048718A1 (de) 2000-09-29 2002-04-18 Kalle Nalo Gmbh & Co Kg Raupenförmige Nahrungsmittelhülle
DE10147155A1 (de) * 2001-09-25 2003-04-17 Kalle Gmbh & Co Kg Stärkehaltige, schlauchförmige Nahrungsmittelhülle mit übertragbarer Beschichtung sowie Verfahren zu deren Herstellung
US7615270B2 (en) 2002-11-12 2009-11-10 E. I. Du Pont De Nemours And Company Films comprising a liquid-absorbant inner layer and an impermeable outer layer
MXPA05009811A (es) * 2003-03-13 2006-03-08 Red Arrow Products Co Llc Composicion colorante para aplicacion a una pelicula para guardar un producto alimenticio.
CN100378148C (zh) * 2003-03-13 2008-04-02 威克特美国公司 吸收有液体的薄膜
DE10330762A1 (de) 2003-07-07 2005-02-10 Kalle Gmbh & Co. Kg Rauch- und wasserdampfdurchlässige Nahrungsmittelhülle mit aromatisierter Innenfläche
DE10344867A1 (de) * 2003-09-26 2005-04-21 Kalle Gmbh & Co Kg Nahrungsmittelhülle auf Polyamidbasis mit Rauchübertrag
AU2005245407B9 (en) * 2004-05-12 2010-10-14 E.I. Dupont De Nemours And Company Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer
WO2006055440A1 (fr) * 2004-11-15 2006-05-26 Teepak Properties, Llc Revetement permettant l'ancrage d'additifs dans des enveloppes

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EP0473091A2 (fr) * 1990-08-28 1992-03-04 Viskase Corporation Film contenant un agent modifiant transférable
US5298326A (en) * 1992-03-27 1994-03-29 W. R. Grace & Co.-Conn. Cook in film with improved seal strength and optics
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US4855183A (en) * 1986-11-17 1989-08-08 W. R. Grace & Co.-Conn. Multiple-layer, cook-in film
US5384170A (en) * 1990-08-09 1995-01-24 Novamont S.P.A. Laminated film with a starchy matrix and low permeability and methods for its production
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WO1998017470A1 (fr) * 1996-10-22 1998-04-30 The Dow Chemical Company Stratifies coextrudes comprenant des couches d'hydroxy-phenoxyether et de polyester
EP0923870A1 (fr) * 1997-12-20 1999-06-23 Best Line Kunststoffolien Für Nahrungsmittel GmbH Film tubulaire
WO2005061610A1 (fr) * 2003-12-19 2005-07-07 Kalle Gmbh Emballage pour aliments impregne ou recouvert de polyvinylamines a base de cellulose regeneree
US20120082810A1 (en) * 2005-04-18 2012-04-05 Advanced Plastics Technologies Luxembourg S.A. Water-resistant coated articles and methods of making same

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