Classifications

• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/44—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling
  • D04H1/46—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres
  • D04H1/48—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres in combination with at least one other method of consolidation
  • D04H1/49—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres in combination with at least one other method of consolidation entanglement by fluid jet in combination with another consolidation means
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
  • D04H1/4382—Stretched reticular film fibres; Composite fibres; Mixed fibres; Ultrafine fibres; Fibres for artificial leather
  • D04H1/43825—Composite fibres
  • D04H1/43828—Composite fibres sheath-core
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
  • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
• • 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
  • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
  • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
  • B65D81/264—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing liquids
• • 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
  • B65D81/343—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 a conventional oven, e.g. a gas or electric resistance oven
• • 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
  • B65D81/3446—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 by microwaves
  • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
  • D04H1/4282—Addition polymers
  • D04H1/4291—Olefin series
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
  • D04H1/4326—Condensation or reaction polymers
  • D04H1/435—Polyesters
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
  • D04H1/4374—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece using different kinds of webs, e.g. by layering webs
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/44—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling
  • D04H1/46—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/44—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling
  • D04H1/46—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres
  • D04H1/492—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties the fleeces or layers being consolidated by mechanical means, e.g. by rolling by needling or like operations to cause entanglement of fibres by fluid jet
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/54—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties by welding together the fibres, e.g. by partially melting or dissolving
• • D—TEXTILES; PAPER
  • D04—BRAIDING; LACE-MAKING; KNITTING; TRIMMINGS; NON-WOVEN FABRICS
  • D04H—MAKING TEXTILE FABRICS, e.g. FROM FIBRES OR FILAMENTARY MATERIAL; FABRICS MADE BY SUCH PROCESSES OR APPARATUS, e.g. FELTS, NON-WOVEN FABRICS; COTTON-WOOL; WADDING ; NON-WOVEN FABRICS FROM STAPLE FIBRES, FILAMENTS OR YARNS, BONDED WITH AT LEAST ONE WEB-LIKE MATERIAL DURING THEIR CONSOLIDATION
  • D04H1/00—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres
  • D04H1/40—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties
  • D04H1/42—Non-woven fabrics formed wholly or mainly of staple fibres or like relatively short fibres from fleeces or layers composed of fibres without existing or potential cohesive properties characterised by the use of certain kinds of fibres insofar as this use has no preponderant influence on the consolidation of the fleece
  • D04H1/4382—Stretched reticular film fibres; Composite fibres; Mixed fibres; Ultrafine fibres; Fibres for artificial leather
  • D04H1/43838—Ultrafine fibres, e.g. microfibres

Definitions

• the present invention relates to a fibrous web for absorbing grease for use pnor to. during and subsequent to food preparation, as well as methods for removing grease from food with a fibrous web
• Another apparatus for removmg grease from foods is a low fat electric gnll. such as the grill that is currently marketed m the U S under the brand trade name of the GEORGE FOREMAN GRILL®
• These electnc grills have a sloped and slotted cookmg surface that allows grease melted dunng cooking to dnp awa> from the food, into the slots, and then down into the sloped surface
• these electric grills are relativeh expensive Additionally, these grills are bulky and thus take up a lot of surface space in a kitchen Also, the grills cannot be used with foods such as soups and stews
• Pads for absorbing grease from foods are well known in the art
• some pads are made with a shell of spunbond single-component fiber compnsing polypropylene and a filling of melt-blown smgle-component fiber also comp ⁇ smg polypropylene
• Other pads are made of hydro- entangled single-component fiber compnsmg polypropylene
• existing absorbent pads have three significant limitations First, some existing absorbent pads absorb water and other aqueous liquids and grease from the food This is inefficient and undesirable because part of the absorbent capacity is utilized by the aqueous liquids, thereby leaving reduced capacity to absorb a significant quantity of grease For example, these pads would suffer from a reduced capacity for applications such as, but not limited to. removing grease from soup Second, such existing absorbent pads typically may only be used in foods that are cooked at relatively low temperatures (e g no more than about 120 degrees C) such as. but not limited to. soups and stews At higher temperatures, these absorbent pads can melt or shrivel up to a distorted configuration and therefore no longer efficiently absorb grease However, the temperature for cooking foods in a frying pan. such as. but not limited to.
• hamburger, sausage, chili, or bacon often reaches about 175 degrees C and above, well above the web integnty temperature of some existing absorbent pads Third, some existing pads release lint during use. which can give the food both an unsatisfactory appearance and also could potentially be ingested
• the present invention provides an absorbent fibrous web for use in the preparation of food containing grease and aqueous liquids, the web being oleophilic, preferabh hydrophobia resilient at high temperatures, and has low lmting
• the absorbent fibrous web of entangled fibers is comprised of at least about 55% bicomponent fibers having an oleophilic sheath and a core material with sufficient heat stability to maintain web integrity at a temperature higher than the sheath alone
• FIG 1 is an enlarged cross-sectional view of one form of a bicomponent fiber according to the present invention.
• FIG 2 is a perspective view of an embodiment of an absorbent fibrous web.
• FIG 3 is a perspective view of an embodiment of an absorbent fibrous web having multiple layers heat sealed together and perforated along a central heat seal
• the present invention provides a fibrous web for absorbing grease comprised of bicomponent fibers that are oleophilic, hydrophobic and have sufficient heat stabilrty to withstand the high temperatures normally encountered during food preparation (typicalh approximately about 120 degrees C and up to about 200 degrees C in a frying pan), are cost effective and have low hntmg
• the term '"grease " ' generally refers to fats and/or oils, such as. but not limited to. the organic compounds that are energy-rich and occur widely in animal tissue and in the nuts, seeds. and fruits of plants, or any of several mineral and synthetic substances
• oleophilic is defined as having an affinity for grease An oleophilic web.
• Hydrophobia refers to a material that preferentially absorbs oil aqueous liquids
• hydrophobic' may also encompass some aqueous liquid absorption
• a "sheath-core" bicomponent form functions to provide a fiber that is both oleophilic and h ⁇ drophobic (the sheath) and also maintains structural integrity at high temperatures (the core)
• the oleophilic sheath has an affinit ⁇ for grease.
• the sheath ' s hydrophobicity ensures that the sheath ' s capacity to absorb a significant quantity of grease is not diminished because aqueous liquids are utilizing a significant portion of the absorbent capacity of the fibrous web
• the core material should have sufficient heat stability to maintain web integrity up to at least about 175 degrees C.
• sheath alone refers to a fiber that is the same size and shape of a bicomponent fiber, but 100% of the fiber is comprised of the sheath material
• web lnteg ⁇ t ⁇ refers to the ability for the web to remain suitable for use in food products at elevated temperatures and the absorption properties of the web descnbed herein are retained
• the sheath material is capable of being formed into a fiber and is preferably oleophilic and hydrophobic
• the material may include, but is not limited to, polyolefins such as poh ⁇ ropylene (PP), polyethylene (PE), poly 4-methylpentene (PMP). or blends thereof
• PP poh ⁇ ropylene
• PE polyethylene
• PMP poly 4-methylpentene
• the sheath material is polypropylene (PP)
• the sheath material is a blend of polypropylene (PP) and poly 4-methylpentene (PMP)
• the core material is capable of being formed into a fiber and have sufficient heat stability to mamtam web integrity up to at least about 120 degrees C. more preferably 175 degrees C. and even more preferably at least up to about 200 degrees C
• This material may include, but not limited to. polyester, nylon, polyethylene terephthalate (PET), rayon, regenerated cellulose, or combinations and/or blends thereof
• the core material is polyethylene terephthalate (PET)
• the sheath is comprised of polypropylene (PP) and the core is composed of polyethylene terephthalate (PET), and the weight ratio of sheath to core is about 1 to 1
• the fibrous web has a basis weight of 25 to 400 grams per square meter (gsm). more preferabl ⁇ about 60 to 250 gsm
• the sheath is at least about 25% to 75%. more preferably at least about 40%) to about 50%, polypropylene (PP), and the core is at least about 25% to 75%. more preferably at least about 40%> to about 50% polyethylene terephthalate (PET)
• PET polyethylene terephthalate
• the sheath comprises about 10% to about30%. more preferably about 15% to about 20%. of the fiber weight
• the sheath is a blend of at least about 25% to 75%. more preferably at least about 40% to about 50%, polypropylene (PP). and at least about 25% to 75%. more preferably at least about 40% to about 50%.
• the core comprises about 70% to about 90%, more preferably about 80 to about 85%>. of the fiber weight
• the fiber has a size of about 05 to 10 denier, more preferably about 1 to about 8 denier, even more preferabl ⁇ about 3 to about 5 denier
• the cross-sectional shape of the bicomponent fiber used to construct a fibrous web may be round or am number of shapes that would increase the surface area, and thus enhance the oleophilic properties of the web This would include, but not be limited to round, t ⁇ lobal dog bone, rectangular, square, hexagonal, star shaped, or combinations thereof
• the fibrous web is nonwoven. although the web may be woven
• the nonwoven bicomponent fibers may be assembled into the desired web structure by any of a number of techniques common in the art including, but not limited to. carding, spunbond. air laymg. wet laymg, and composites or laminates thereof
• the web structure is assembled by cardmg
• the bicomponent fibers may then be formed into a web by any number of techniques common in the art including, but not limited to entangling, felting, or other non-melt bonding techniques, or combmations thereof
• the bicomponent fibers are entangled, such that entangling is the predominant if not in fact the only web-forming method employed
• Such entangling may be achieved by either hydroentanghng (spunlacing) or needling (felting) Melt- bonding or thermal bonding may be used, but if so.
• the degree of melt bonding should be limited so that the absorption properties of the web described herein are retained
• the melted material of the fibers flows together into the interstitial void spaces to form bond sites, thereby reducing both the number and size of the interstitial void spaces between the fibers and the available free surface area on the fiber surfaces for attracting and holding grease
• the size of the interstitial void spaces may be further reduced b ⁇ fabric compaction in and adjacent to bond sites during calendar roll thermal bonding This reduction of interstitial void spaces is magnified by increased fabric weight
• a fibrous web constructed of thermally (or melt) bonded bicomponent fibers
• the fibrous web would disintegrate because the bonds would release High temperatures are most destructive for a fibrous web formed with sheath-core bicomponent fibers where the high melting component provides little or no bonding properties
• a fibrous web comprised of sheath-core bicomponent fibers and entangled according to the instant invention may withstand temperatures higher than the melting pomt of the lower melt temperature sheath because 1) the mteg ⁇ ty of the fibrous web is provided predominately by the entanglement of the fibers, and 2) the high melt temperature core of the fiber helps to maintain web integrity
• Entangling joins the fibers into a coherent structure which has structural integrity yet maintains sufficient interstitial void space and free fiber surface area
• the fibers are preferably entangled in the direction that is normal to the plane of the web to maximize void space
• the absorbent capacity is at least about 0 15 grams of grease per square cm of web at 120 degrees C.
• Entangling allows the absorbent capacity of the fibrous web to be greater than the weight of the dry web, and more preferably at least two (2) times its weight, and even more preferably at least five (5) times its weight at 175 degrees C
• the more preferred basis weight will be a function of end use requirement and entanglement process but will generally be about 20 to 600 grams per square meter (gsm) Typically, lighter weight matnces. about 20 grams per square meter to about 200 grams per square meter, are formed by hydroentanghng or spunlacing Typically, needling is used to form heavier basis weight fabncs. such as, but not limited to.
• fabncs with about 80 grams per square meter to about 600 grams per square meter Needling can also be used to consolidate multiple layers have a combined basis weight of about 80 grams per square meter to about 600 grams per square meter Layers could be similar or different in composition from each other, depending on end use
• the fibrous web may be a single layer of material or may be constructed of multiple layers superposed upon one another If the fibrous web is composed of multiple layers, the layers may be bonded together by heat sealmg, needling, or any number of means known in the art Preferably, multiple layers of the fibrous web are bonded together by heat sealmg
• the heat sealing of multiple layers of the fibrous web can be in any number of patterns and continuous or discontinuous
• the heat sealing process must involve sufficient heat and pressure to at least partially melt the high temperature fiber component to ensure a heat resistant bond
• the bonding area should be the minimum necessary to achieve bonding and/or sealing of the multiple layers together so as to maintain maximum void space
• the fibrous web may also include a line of weakness, including, but not limited to, a line of perforations, laser scores, or tear-mitiatmg notches, which would facilitate the use of a portion or part of the fibrous web
• the line of weakness is located along a heat seal of the fibrous web to facilitate separation along the line of weakness
• the fibrous web of the instant invention can be of various sizes and shapes
• the size of the fibrous web may be designed to absorb a specific amount of grease Preferabl ⁇ .
• the web has a sheet with planar dimensions such that the surface area of one side of the sheet is about 200 to about 600 square cm, more preferably about 300 to 500 square cm, even more preferabl ⁇ 340 to 380 square cm
• the shape of the fibrous web may resemble a food product, such as. but not limited to. a bay leaf or a clove of garlic, or the size and shape ma ⁇ approximate that of the intending cooking container In use.
• the fibrous web of the instant invention is used to remove grease dunng and after the preparation of food Foods, particularly ground meats, contain large amounts of aqueous liquids and grease
• An absorbent fibrous web of the instant invention is placed adjacent to food during the cooking of the food, such as. but not limited to. in a frying pan or on top of soups and chi es During cooking, the absorbent fibrous web preferentially absorbs the grease After the food is cooked, the absorbent fibrous web is removed and discarded Also, an absorbent fibrous web of the instant invention may be used to blot excess grease off of foods such as. but not limited to. pizza, bacon or hamburgers
• the present invention provides a fibrous web for absorbing grease that is highly absorbent, maintains web integrity upon both exposure to high temperatures and saturation, and has little or no hnting. sticking, pillmg or shredding from contacting food Also, the fibrous web may keep foods warm longer due to the insulation effects of the web Accordingly, the present invention provides improved methods for removing grease prior to.
• the method comprises placing the web m oil communication with food Preparation of food
• Preparation of food includes, but is not limited to, manipulating, mixing, cooking, heating, or otherwise treating or modifying or handling food
• oil communication what is meant is the article is positioned to absorb grease from food before, during or subsequent to preparation Oil communication can be provided but is not necessarily limited to the follow mg categories 1) the web is placed in admixture with or in food. 2) the web is placed in direct contact with the surface of food or a part thereof. 3) the web is positioned to come into contact with grease during preparation of food, but is not necessarily in direct contact with the food
• the fibrous web according to the present invention may be admixed with food
• the fibrous web may be stirred or swirled around or through the food or the food may be stirred around the web
• This method ensures that the web contacts the surface area of the food for maximum absorption
• This method is especially useful to absorb grease during cooking of foods such as. but not limited to, ground beef
• the fibrous web may be used m contact with food Because of the web integrity of the fibrous web of the instant invention, the fibrous web has little or no nting. sticking, pilling or shredding
• one method is to contact foods with the web
• the foods may be either solids (such as. but not limited to. pizza) or liquids (such as. but not limited to.
• Contacting may include, but is not limited to, padding, blotting, dragging over, or wrapping, etc
• Another method is to wrap the food in the fibrous web and squeeze the food slightly to contact even more surface
• Another method is to use the fibrous web as a hot pad to transport foods
• the fibrous web of the instant invention preferably consists of a relatively thick material
• the fibrous web may act as a hot pad and at the same time absorbing the grease from the food ' s surface
• the fibrous web can be used to mo ⁇ e foods such as.
• Another method of using the fibrous web includes covering food with the web to keep foods warm longer due the insulation effects of the web while removing surface grease at the same time
• Another use for the fibrous web includes wrapping food, such as. but not limited to, leftovers, with the fibrous web to remove grease during storage
• Another use includes placing food on top of the fibrous web and allowing the grease to absorb into the web while allowing fluids such as. but not limited to ater or other aqueous liquids to pass through the interstitial voids of the web. similar to a draining device having a surface with apertures or other means for allowing fluids to dram, such as, but not limited to.
• the fibrous web may be placed adjacent to such a draimng device, such as. but not limited to a colander, and then food may be placed on top of the web. thereby allowing fluids such as. but not limited to. water or other aqueous liquids to pass through the web and the draining device Furthermore, the fluids that pass through the web in this manner, with or without the use of a draining device, may be collected and used for foods, such as. but not limited to. making flavorful low fat gravies and sauces
• the fibrous web may be used in a manner such that it is m oil communication with the grease of the food but not in contact with the food
• the cooking container may be tipped to one side so that the grease collects on that one side
• the fibrous web may be placed on that side of the pan for absorption
• a utensil to keep the food m a position other than the one side of the pan that is collecting the grease during tipping of the pan
• Another example includes using the fibrous web of the instant invention as a ""spatter shield" to prevent splattering from the cooking pan onto a stovetop, microwave, or other surrounding areas
• the fibrous web of the instant invention ma ⁇ be placed above the food being prepared and even m contact with the cooking container during cooking When used m this manner, the fibrous web may wholly or partially cover the cooking container to stop the grease from splattering outside the container This eliminates the messy cleanup
• the fibrous web may also be used in a microwave
• One method is to use the product as a cover or splatter shield (as described above) in the microwave
• Another method includes wrapping the food in the fibrous web during cooking in the microwave This allows steam to safely escape while capturing the spattering grease The foods are then able to crisp in the microwave because the removal of the grease from the food by the fibrous web helps to prevent the food from becoming soggy
• the present invention includes a s ⁇ stem comprising the fibrous web and information that will inform the consumer, by written or spoken words and/or by pictures, that use of the fibrous web will absorb grease Accordingly, the use of packages in association with information that will inform the consumer, by words and/or by pictures, that use of the fibrous web will provide benefits such as. but not limited to, improved absorption of grease is important
• the information can include, e g .
• fibrous structures by their very nature lint Moreover, fibrous structures that have a high absorbency usually have a high void volume The high void volume typically exists because the individual fibers are not tightly bonded together Consequently, fibrous structures with high absorbency may have an even greater loss of fibers or hnting Linting is undesirable, especially when the fibrous structures are used for food applications The lint ma ⁇ remain m contact with the food, which gives the food an unsatisfacto ⁇ appearance and also could potentially be ingested with the food
• a fibrous web has both low lmtmg and high absorbency
• the fibrous web of the present invention preferably has a cumulative lmt test of less than 30 and absorbs at least about 8 times its weight in grease at 120 degrees C, according to the test described below
• the web is sized such that 8 times its weight at 120 degrees C is about 40 to about 100 grams of grease, more preferably at least about 55 grams to 75 grams of grease
• the cumulative lint test value is determined by the sum of the quantity of hnting of the fibrous web using three separate tests
• the first test comprises usmg a 1-inch segment of a cut edge of the fibrous web
• the quantity of free fiber ends that protrude more than 250 microns from the edge of the web is counted
• the edge from which the fiber protrusion is measured is located where the web ' s density changes such that the individual fibers begin to become identifiable
• a jeweler's loop or other suitable low magnification implement may be used
• the second test comprises folding the fibrous web and marking off a 1 -inch segment along the fold Again, the quantity of free fiber ends that protrude more than 250 microns from the folded edge of the web is counted
• the third test comprises using a 1 inch long piece of adhesive tape
• the adhesive tape is SCOTCH MAGIC TAPE®, manufactured by the Minnesota Manufactunng and Mining Company, located in St Paul.
• the steps include weighmg the tape, pressing the tape firmly onto the surface of the web. peeling it off the web. and weighing the tape with adhesively attached fibers The difference between the weight of the tape and fibers and the tape alone is recorded
• the cumulative lmt test value is the algebraic sum of the fiber count from the first two tests added to the results of the third test, which are m units of milligrams per square inch
• the cumulative lint test value is less than 30. more preferabl ⁇ ' less than 25, and even more preferably less than 22
• the first two tests primarily address the issue of perceived hnting If too many fibers are protruding from the surface of the web, the user perceives that the web may lint fibers into the food
• the third test is an approximate measure of how many fibers are removed by simulating forces that may be exerted on the web when it is used
• the amount of actual linting is less than about 10 milligrams per square inch of web. more preferably less than 7 milligrams per square inch of web. and even more preferably less than 5 milligrams per square inch of web
• the absorbency value of the fibrous web was calculated by the absorption test as follows First, approximately 48 ounces of CRISCO® vegetable oil. UPC 37000-00482. manufactured b ⁇ the Procter & Gamble Company of Cincinnati. Ohio is placed into a PRYEX® flat bottom glass bowl having dimensions of 190 inches b ⁇ 100 inches. Part No 3140. manufactured b ⁇ CORNING. INC®, which is located in Coming NY A spin bar is placed m the bowl containing vegetable oil The bowl is then placed on a stirrer/hot plate The stirrer/hot plate is Model PC 620, with 1113 watts of power, and is manufactured by CORNING. INC®, which is located in Coming.
• the bowl is heated so that the oil is 120 degrees C
• the temperature 120 degrees C is utilized because this is the typical temperature utilized to cook foods in a frying pan
• a six-inch by six-inch square of the fibrous web is weighed such that the accuracy is plus or minus 0 01 gram
• the fibrous web is placed m the oil for 30 seconds
• the fibrous web is removed from the bowl and placed flat onto a metal dram screen having grid spacing of one half to three quarters an mch
• the web is allowed to dram horizontally on the screen for 15 seconds
• the fibrous web with oil is then reweighed
• the difference between the weight of the dry fibrous web and the fibrous web with the oils is then calculated to be the amount of grease absorption
• the absorbency value is determined as the grease absorption per amount of fibrous web b ⁇ weight Preferabl ⁇ '.
• the absorbency value at 120 degrees C is at least about 8 times the weight of the dry fibrous web
• the ratio of the cumulative lmt test value to the absorbency value at 120 degrees C may also be determined
• the ratio of the cumulative lint test value to absorbency value at 120 degrees C is less than 3. more preferably, the ratio is less than 2 5, and most preferably the ratio is less than 2
• fibrous structures known in the art such as. but not limited to, paper towels, absorb both grease and aqueous based liquids
• most of the flavor and taste of the foods is contained in the aqueous based liquids
• the same fibrous web that can preferentially absorb grease over aqueous liquids from aqueous based foods at 65 degrees C also be able to absorb grease from food at the high temperatures encountered in a frying pan without any discernable distortion due to heat At temperatures over 200 degrees C. grease begins to smoke Thus. 200 degrees C was chosen to be the temperature at which the oil absorbency would be measured The oil absorbencv value of the fibrous web at these temperatures was calculated by the absorption test descnbed above, except the oil was at 200 degrees C
• the ratio of the oil absorbency value (weight of oil to weight of web) at about 200 degrees C to water absorbency value (weight of water to weight of web) at about 65 degrees C is at least about 2. more preferably the ratio is at least about 3, even more preferably the ratio is at least about 4, and most preferably the ratio is at least about 4 5
• FIG 1 illustrates a cross-sectional view of an embodiment of a "sheath-core" bicomponent fiber and is designated generally as 10
• the bicomponent fiber 10 is comprised of a sheath material 11 and a core material 12
• FIG 2 shows an embodiment of a fibrous web 20
• FIG 3 shows an embodiment where the fibrous web compnses multiple layers superposed upon one another
• the multiple layers are heat sealed 31 together around the periphery and via one centrally located seal, and the fibrous web compnses perforations 32

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• Engineering & Computer Science (AREA)
• Textile Engineering (AREA)
• Mechanical Engineering (AREA)
• Food Science & Technology (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Polymers & Plastics (AREA)
• Nonwoven Fabrics (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Multicomponent Fibers (AREA)
• General Preparation And Processing Of Foods (AREA)
• Food-Manufacturing Devices (AREA)
• Cleaning Implements For Floors, Carpets, Furniture, Walls, And The Like (AREA)

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• 2000
  • 2000-10-18 CN CNB008144532A patent/CN1328433C/zh not_active Expired - Fee Related
  • 2000-10-18 WO PCT/US2000/028810 patent/WO2001029301A1/en not_active Application Discontinuation
  • 2000-10-18 EP EP00972261A patent/EP1238131A1/de not_active Withdrawn
  • 2000-10-18 CA CA002384846A patent/CA2384846C/en not_active Expired - Fee Related
  • 2000-10-18 AU AU10947/01A patent/AU1094701A/en not_active Abandoned
  • 2000-10-18 JP JP2001532276A patent/JP2003512538A/ja active Pending

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