EP1842794B1 - Emballage de fromage - Google Patents

Emballage de fromage Download PDF

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Publication number
EP1842794B1
EP1842794B1 EP20070105433 EP07105433A EP1842794B1 EP 1842794 B1 EP1842794 B1 EP 1842794B1 EP 20070105433 EP20070105433 EP 20070105433 EP 07105433 A EP07105433 A EP 07105433A EP 1842794 B1 EP1842794 B1 EP 1842794B1
Authority
EP
European Patent Office
Prior art keywords
support
package
cheese
package according
moisture absorbent
Prior art date
Legal status (The legal status 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 status listed.)
Not-in-force
Application number
EP20070105433
Other languages
German (de)
English (en)
Other versions
EP1842794A1 (fr
Inventor
Paolo Guidotti
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cryovac LLC
Original Assignee
Cryovac LLC
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 LLC filed Critical Cryovac LLC
Priority to EP20070105433 priority Critical patent/EP1842794B1/fr
Publication of EP1842794A1 publication Critical patent/EP1842794A1/fr
Application granted granted Critical
Publication of EP1842794B1 publication Critical patent/EP1842794B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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

Definitions

  • the present invention relates to a package for products sensitive to humidity, in particular cheese with a white mould rind, capable to increase the shelf life of the product.
  • the white mould rind typical of the surface of certain cheeses is a mix of live microorganisms.
  • the microorganism mix is: Penicillium Camambertii and Geotrichum Candidum.
  • Penicillium Camambertii and Geotrichum Candidum For a correct metabolism the microorganisms on the surface of the cheese require a balanced equilibrium of environmental conditions, such as the gas composition and the moisture level in the surrounding atmosphere. A lack of oxygen or an excess of humidity can distroy this equilibrium and deteriorate the product very quickly.
  • a correct metabolism is fundamental not only for aesthetical reasons, as it reflects on the color and texture of the rind, but mainly for the development of the typical flavour of the cheese.
  • white mould rind cheeses such as brie or camembert
  • a cellulose or OPP foil overwrap often enclosed in a wooden or cardboard box.
  • This type of packages is not hermetically sealed.
  • the shelf life of the product thus packaged is relatively short.
  • the normal shelf life of a white mould rind cheese packaged in the conventional manner is approximately 3 weeks at a temperature of about 6°C.
  • Packaging systems like the one disclosed in FR 2 590 874 , comprising a rigid container having a thermoplastic film hermetically sealed on the periphery of the container or trays overwrapped by a hermetically sealed thermoplastic film, are commonly used in retail stores as they offer several advantages: for instance the hermetic seal protects the product from contamination, the transparency of the thermoplastic film allows the consumer to inspect the product.
  • the package is characterised by a high permeability to gases that allows gaseous exchange with the outer atmosphere and by a controlled level of humidity within the package.
  • the package not only needs to possess high gas permeability but also the ability to maintain the humidity in the package within a certain range.
  • the humidity level in the package is too low the cheese product tends to dry out.
  • the humidity level is too high the cheese deteriorates quickly.
  • the package of the present invention comprises a support, a white mould rind cheese product loaded on the support, a moisture absorbent agent comprising an inorganic salt selected from NaCl, KCI and CaCl 2 and a super-absorbent polymer and a thermoplastic film having an oxygen transmission rate (measured according to ASTM D-3985 at 23°C and 0% relative humidity) of at least 18,000 cm 3 /m 2 -day-bar enclosing said cheese product loaded on said support and said moisture absorbent agent.
  • a moisture absorbent agent comprising an inorganic salt selected from NaCl, KCI and CaCl 2 and a super-absorbent polymer and a thermoplastic film having an oxygen transmission rate (measured according to ASTM D-3985 at 23°C and 0% relative humidity) of at least 18,000 cm 3 /m 2 -day-bar enclosing said cheese product loaded on said support and said moisture absorbent agent.
  • the high oxygen transmission rate of the film provides the package with the appropriate rate of gaseous exchange.
  • the moisture absorbent agent keeps the humidity level in the package within an optimal range.
  • Typical supports suitable for the package of the invention are made of mono-layer or multi-layer thermoplastic materials either foamed or solid.
  • Suitable multi-layer thermoplastic material comprise at least one substrate layer and one heat-sealable surface layer.
  • the substrate layer may be of foamed polypropylene, foamed polystyrene or foamed polyester. Alternatively the substrate layer may be chosen from the group of solid polystyrene, polyester, polypropylene, polyethylene, polyamide and the like.
  • the heat-sealable surface layer comprises materials chosen from the group of ethylene homo-and co-polymers, propylene homo- and co-polymers, ionomers and the like as well as blends of these polymers in any proportions. Suitable blends for the heat-sealable layer also include peelable blends. Additional layers can be present in the multi-layer structure, such as tie or adhesive layers, bulk layers and the like.
  • Suitable mono-layer thermoplastic materials for the support can be selected from foamed polypropylene, foamed polystyrene, foamed polyester or solid polystyrene, polyester, polypropylene, polyethylene and the like.
  • the thickness of the support is typically comprised between 100 and 3,000 ⁇ m, preferably between 300 and 1,000 ⁇ m.
  • the supports are in the form of trays, with a bottom wall and upwardly extending side-walls.
  • the support exceeds the size of the cheese product not only in the horizontal dimensions but also in the vertical one, i.e. the height, to avoid direct contact between the surface of the cheese product and the thermoplastic film in the final package.
  • the moisture absorbent agent for the package of the present invention comprises at least two components: an inorganic salt selected from the group of NaCl, KCI and CaCl 2 and a super-absorbent polymer. It is believed that the inorganic salt and the super-absorbent polymer have a synergistic effect on the improvement of the shelf-life of white mould rind cheese products.
  • the inorganic salt component regulates the humidity level in the package whereas the super-absorbent polymer captures the liquid that forms as a consequence of the inorganic salt activity.
  • the moisture absorbent agent comprises NaCl.
  • the super-absorbent polymer is selected from the group of salts of homo- or co-polymers of acrylic or methacrylic acids or partially saponified polyacrylate or polymethacrylate polymers.
  • the super-absorbent polymer will contain an ammonium or alkali metal salt of homopolymers of acrylic or methacrylic acids or copolymers thereof with ethylenically unsaturated comonomers, or a partially saponified polyacrylate or polymethacrylate polymer.
  • Super-absorbent polymers suitable for food packaging pertaining to the class of poly(acrylic acids) and poly(acrylates) are commercially available from e.g. The Dow Chemical Company and BASF.
  • the amount of moisture absorbent agent present in the package ranges from 1 to 50 g, from 2 to 40 g, from 4 to 30 g depending on the weight of the cheese product and/or the size of the package.
  • the appropriate amount of the moisture absorbent agent can be determined for each cheese weight/package size combination with routine experiments.
  • the ratio by weight of the inorganic salt to the super-absorbent polymer in the moisture absorbent agent may range from 95:5 to 5:95, from 85:15 to 15:85, from 75:25 to 25:75, from 65:35 to 35:65.
  • the ratio by weight of the inorganic salt to the super-absorbent polymer in the moisture absorbent agent can also be 50:50.
  • the moisture absorbent agent can be in the form of a free-flowing powder or granules.
  • the cheese product and the moisture absorbent agent are then separated by a membrane of a perforated thermoplastic film or of any other suitable moisture permeable material.
  • a membrane of a perforated thermoplastic film or of any other suitable moisture permeable material Preferably no direct contact exsists between the cheese product and the moisture absorbent agent itself to avoid drying of the cheese product.
  • the moisture absorbent agent may be loaded at the bottom of the support with a membrane of a perforated thermoplastic film placed over it.
  • the membrane may be simply laid over the moisture absorbent agent or it may be fixed to the walls of the support at a distance from the moisture absorbent agent, for instance by means of sealing or of physical engagement, to form a separate compartment within the support.
  • the cheese product is then placed over the membrane.
  • the membrane can be of any thermoplastic material, preferably of a suitable thickness to support the weight of the product.
  • the moisture absorbent agent may be enclosed in a sachet made of a suitable moisture permeable material.
  • suitable moisture permeable materials are for instance films made of intrinsically moisture permeable thermoplastic polymers, perforated films of impermeable thermoplastic polymers, non-woven materials and the like.
  • the sachet could be made of a first layer of a thermoplastic material, such as an ethylene homo- or copolymer, provided with perforations and a second layer of a non-woven material, the two layers being sealed around their edges to contain the moisture absorbent agent.
  • the moisture absorbent agent could also be placed within a conventional absorbent pad used in the packaging of food products.
  • Suitable absorbent pads are for instance those described in US 6,270,873 , US 5,176,930 or WO 92/04254 .
  • a suitable amount of a super-absorbent polymer is already contained in the absorbent pad. In this case to obtain the moisture absorbent agent of the package of the invention it would only be necessary to include in the pad an appropriate amount of the inorganic salt component.
  • the sachet (or pad) containing the moisture absorbent agent can be placed anywhere inside the support, although it is preferred that no direct contact exsists between the cheese product and the sachet containing the moisture absorbent agent to reduce the risk of excessively drying the cheese product in the contact areas.
  • the sachet could be divided in at least two areas: a first area which does not contain any moisture absorbent agent and which is placed in direct contact with the product and a second area which contains the moisture absorbent agent and which is not in direct contact with the product.
  • the first area could be positioned on the bottom wall of the support underneath the cheese product and the second area could be laid over one of the upwardly extending side-walls of the support.
  • the thermoplastic film of the package of the invention may be of any kind provided it has an an oxygen transmission rate (OTR), measured according to ASTM D-3985 at 23°C and 0% relative humidity (RH), of at least 18,000, 20,000, 21,000 or even 25,000 cm 3 /m 2 -day-bar.
  • OTR oxygen transmission rate
  • the thermoplastic film is non-perforated, i.e. it is not provided with perforations or microperforations in order to attain the desired level of oxygen permeability.
  • the term "film” is used in a generic sense to include a plastic web, regardless of whether it is film or sheet. Films used in the present invention can have any total thickness desired, so long as the film has the desired oxygen transmission properties. Typically, the film has a thickness of 250 ⁇ m or less, from 150 to 10 ⁇ m, from 100 to 15 ⁇ m.
  • the film used in the present invention can be a monolayer film or a multilayer film.
  • the film may be produced using conventional techniques.
  • the films may be produced by extrusion and optionally monoaxial or, preferably, biaxial orientation.
  • Biaxially oriented films may be either heat-shrinkable or non heat-shrinkable.
  • heat-shrinkable film is used with reference to films which exhibit a free shrink at 120° C of at least 30% in both directions.
  • Suitable polymers for the thermoplastic films include ethylene homo- and copolymers, poly(vinylalcohol), styrene butadiene block copolymers, especially styrene ethylene butadiene block copolymers, and the like.
  • Ethylene homopolymers include high density polyethylene (HDPE) and low density polyethylene (LDPE).
  • Ethylene copolymers include ethylene/alpha-olefin copolymers and ethylene/unsaturated ester copolymers.
  • Ethylene/alpha-olefin copolymers generally include copolymers of ethylene and one or more comonomers selected from C 3 to C 20 alpha-olefins, such as 1-butene, 1-pentene, 1-hexene, 1-octene, 4-methyl-1-pentene and the like.
  • Ethylene/alpha-olefin copolymers generally have a density in the range of from about 0.86 to about 0.94 g/cm 3 .
  • linear low density polyethylene is generally understood to include that group of ethylene/alpha-olefin copolymers which fall into the density range of about 0.915 to about 0.94 g/cm 3 and particularly about 0.915 to about 0.925 g/cm 3 .
  • Lower density ethylene/alpha-olefin copolymers may be referred to as very low density polyethylene (VLDPE) and ultra-low density polyethylene (ULDPE).
  • suitable polymers are for instance ethylene/butyl acrylate copolymers, ethylene/alpha-olefin copolymers having a density less than 0.92 g/cm 3 , ethylene/methyl acrylate copolymers having a methyl acrylate content of from 20 to 24 mole percent, ethylene/vinyl acetate copolymers having a vinyl acetate content of from 10 to 30 mole percent.
  • thermoplastic film completely encloses the support holding the cheese product and the moisture absorbent agent forming a hermetically sealed envelope around them.
  • Packages of this type can be made using conventional horizontal form-fill-and-seal machines.
  • thermoplastic film used is a heat-shrinkable one the envelope may be heat-shrunk around the support to give a taut package by means of a heat-treatment at the end of the packaging process.
  • the moisture absorbent agent when enclosed in a sachet is preferably placed inside the support with the product. Alternatively it can be placed outside the support, enclosed between the thermoplastic film and the support holding the product.
  • the moisture absorbent agent is preferably placed within the support, separated from the cheese product by a suitable moisture permeable membrane.
  • thermoplastic film is sealed around the periphery of the support.
  • both the cheese product and the moisture absorbent agent are placed in the support.
  • This type of package can be made using conventional tray-lidding packaging machines and processes.
  • the package of the present invention is suitable for the packaging of slices of white mould rind cheese or preferably of whole cheese products.
  • thermoplastic film was wrapped and hermetically sealed around the tray using a conventional horizontal form-fill-and-seal packaging machine.
  • the packages according to the present invention together with an equivalent number of references of the same lot in their original package, were stored at 7-8 °C for 60 days.
  • the odor of the product is strongly influenced by the ammonia developed by the degradation of proteins, whose concentration in the head space was monitored during the test.
  • the amount of ammonia produced is significantly lower in the packages of the invention at long storage times confirming that the degradation of the cheese product is slower in the inventive package than in conventional non-hermetic packages.
  • the packages were prepared on a conventional tray-lidding machine without head space modification.
  • the cheese maintains the same organoleptic properties as in the original packages up to 3 weeks after packaging, which is the current shelf life for this type of products.
  • this is an improved result.
  • the packages were prepared on a conventional tray-lidding machine without head space modification (air).
  • the absorbent agent inventive moisture absorbent agent, super-absorbent polymer or NaCl
  • the absorbent agent inventive moisture absorbent agent, super-absorbent polymer or NaCl
  • the cheese in the package of the invention maintains good organoleptic properties for a longer time than the cheese in the reference package whose normal shelf life is approximately 3 weeks.
  • the results in Table 3 also show the synergistic effect of the inorganic salt and the super-absorbent polymer component of the moisture absorbent agent of the inventive package.
  • the products packed without the inorganic salt component undergo a much faster deterioration than the products packed in the inventive package (Ex. 6) or in the reference package.
  • the products packed without the super-absorbent polymer component maintain their overall organoleptic properties for a period of time which is comparable with the period of time of the products packed in the inventive package (Ex. 6).
  • their appearance and their taste are negatively influenced by the liquid that forms at the bottom of the package when the inorganic salt component absorbs the excess moisture in the package.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Packages (AREA)

Claims (8)

  1. Emballage hermétiquement scellé comprenant a) un support; b) un fromage blanc moulé à croûte chargé sur ledit support; c) un agent absorbant l'humidité comprenant un sel inorganique sélectionné parmi NaCl, KCl et CaCl2 et un polymère super-absorbant; et d) un film thermoplastique ayant un taux de transmission d'oxygène d'au moins 18 000 cm3/m2-jour-bar à 23°C et 0% RH renfermant ledit produit de fromage chargé sur ledit support et ledit agent absorbant l'humidité.
  2. Emballage selon la revendication 1, où le sel inorganique est NaCl.
  3. Emballage selon l'une quelconque des revendications précédentes, où le polymère super-absorbant est sélectionné dans le groupe de sels de homo- ou copolymères d'acides acrylique ou méthacrylique ou de polymères polyacrylates ou polyméthacrylates partiellement saponifiés.
  4. Emballage selon l'une quelconque des revendications précédentes, où le rapport en poids du sel inorganique au polymère super-absorbant est de 85:15 à 15:85.
  5. Emballage selon l'une quelconque des revendications précédentes, où l'agent d'absorption d'humidité est placé dans le support comme une poudre s'écoulant librement et est séparé du fromage par une membrane de matériau thermoplastique perforé.
  6. Emballage selon l'une quelconque des revendications 1 à 4, où l'agent d'absorption d'humidité est renfermé dans un sachet perméable à l'humidité.
  7. Emballage selon l'une quelconque des revendications précécentes, où le film thermoplastique forme une enveloppe hermétiquement scellée autour du support.
  8. Emballage selon l'une quelconque des revendications 1 à 6, où le film thermoplastique est scellé autour de la périphérie du support.
EP20070105433 2006-04-03 2007-04-02 Emballage de fromage Not-in-force EP1842794B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP20070105433 EP1842794B1 (fr) 2006-04-03 2007-04-02 Emballage de fromage

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06112168 2006-04-03
EP20070105433 EP1842794B1 (fr) 2006-04-03 2007-04-02 Emballage de fromage

Publications (2)

Publication Number Publication Date
EP1842794A1 EP1842794A1 (fr) 2007-10-10
EP1842794B1 true EP1842794B1 (fr) 2009-06-17

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ID=38230169

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20070105433 Not-in-force EP1842794B1 (fr) 2006-04-03 2007-04-02 Emballage de fromage

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EP (1) EP1842794B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA020188B1 (ru) 2007-10-12 2014-09-30 ДСМ АйПи АССЕТС Б.В. Способ изготовления созревающего в упаковке сыра, упаковка для созревания сыра и сыр
BRPI1008689A2 (pt) * 2009-02-17 2015-08-25 Dsm Ip Assets Bv Processo para maturação em folha de queijo.
NL1036895C2 (nl) * 2009-04-23 2010-10-26 Dupon Nederland B V Houder voor een aan dampvorming onderhevig voedingsproduct.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2590874B1 (fr) * 1985-12-03 1988-05-27 Participations Ste Charentaise Nouvel emballage pour produits sensibles a l'humidite
US7776416B2 (en) * 2001-08-20 2010-08-17 Cryovac, Inc. Case-ready package having absorbent pad
US20030235664A1 (en) * 2002-06-20 2003-12-25 Rick Merical Films having a desiccant material incorporated therein and methods of use and manufacture
US7025198B2 (en) * 2002-12-31 2006-04-11 Cryovac, Inc. Absorbent pad with controlled rate of wicking

Also Published As

Publication number Publication date
EP1842794A1 (fr) 2007-10-10

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