WO1997036798A1 - Feuil de transfert contenant un modificateur, et procede de cuisson d'un produit alimentaire - Google Patents

Feuil de transfert contenant un modificateur, et procede de cuisson d'un produit alimentaire Download PDF

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Publication number
WO1997036798A1
WO1997036798A1 PCT/US1997/005418 US9705418W WO9736798A1 WO 1997036798 A1 WO1997036798 A1 WO 1997036798A1 US 9705418 W US9705418 W US 9705418W WO 9736798 A1 WO9736798 A1 WO 9736798A1
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WO
WIPO (PCT)
Prior art keywords
food
modifier
film
contact layer
film article
Prior art date
Application number
PCT/US1997/005418
Other languages
English (en)
Inventor
Scott W. Beckwith
Dirk D. Beekman
Srinivas K. Mirle
Ram K. Ramesh
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 WO1997036798A1 publication Critical patent/WO1997036798A1/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
  • such 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 ofthe 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 p ⁇ or 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 ofthe 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 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 Previous attempts have been largely unsuccessful, resulting in (at best) non-uniform transfer of modifier Several explanations have been posited Merely identifying materials that can sorb and retain a modifier and then, during the cook-in process, transfer the same to a food product has proven problematical In addition to this selective retention requirement, the ultimate location ofthe material further complicates the search for prospective candidates Specifically, such a material necessarily contacts the
  • 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 copolymer with a modifier retained therein
  • the copolymer includes segments that are substantially insoluble in water and other segments that are substantially hygroscopic.
  • the copolymer retains the modifier in such a manner so that at least a portion ofthe modifier can be transferred to a food product in contact with the food-contact layer
  • 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 present invention provides a method for making a multilayer film having a food-contact layer which contains therein a modifier
  • the method includes the step of laminating on a film article a food-contact layer impregnated with a solution including a modifier
  • the food-contact layer includes a copolymer that has substantially water-insoluble segments and substantially hygroscopic segments
  • the present invention provides a method for impregnating a food-contact layer with a modifier whereby a solution including a modifier is coated on the food-contact layer which retains at least a portion ofthe modifier
  • the food-contact layer preferably includes a copolymer that has substantially water-insoluble segments and substantially hygroscopic segments
  • the film article ofthe 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 Thus, 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 ofthe 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 ofthe 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 — H 2 CH 2 — ), "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(vinyl acetate),
  • hydroxy propyl cellulose 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 ofthe 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)acrylic acid means acrylic acid and/or methacrylic acid,
  • (meth)acrylate means acrylate and/or methacrylate
  • (meth)acrylamide means acrylamide and methacrylamide
  • anhydride-modified polymer means one or more ofthe following (1 ) a polymer obtained by copolymerizing 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 (either in 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
  • 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 ofthe 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 In general, the layers of a multilayer film can be classified as "interior" or
  • an interior layer is one in which each ofthe primary surfaces ofthe layer directly contacts some other layer ofthe film In other words, an interior layer is sandwiched by two other layers ofthe film
  • an exterior layer is one in which only one ofthe principal surfaces ofthe layer is adhered directly to another layer ofthe film while the other principal surface of each ofthe two exterior layers forms a principal exterior surface ofthe 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 ofthe 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 temperature an elevated temperature
  • stretched configuration e g , by cooling
  • 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-oriented, dimensions
  • An oriented film has an orientation which is the multiplication product ofthe extent to which the film has been expanded in several directions, usually two directions pe ⁇ endicular 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 ofthe film and is pe ⁇ endicular to the longitudinal direction
  • the food- contact layer includes a copolymer having mer units derived from at least two co- reactants
  • the first co-reactant is capable of homopolymerizing to a material which is substantially water insoluble while the second co-reactant is capable of homopolymerizing to a material which is substantially hygroscopic
  • the resultant copolymer is believed to contain two distinct types blocks or segments, some of which provide water insolubility and other which provide hygroscopicity to the polymer
  • the two types of segments function both interdependently, in that they are inseparable parts ofthe same polymer, and independently, in that they provide the polymer ofthe food-contact layer with water insolubility and hygroscopicity This is highly advantageous for the several reasons
  • the hygroscopic, i e water sorbing or swellable, segments ofthe copolymer sorb and retain at least some of a modifier, particularly aqueous modifiers, I e , those which are suspended or dissolved in an aqueous carrier, when the modifier is brought into intimate contact therewith (Of course, where the modifier is not aqueous in nature, the water-insoluble segments can provide the desired sorption and retention Also, where the modifier is, for example, an emulsion, both types of segments can be involved in sorption and retention ) Subsequently, when the food-contact layer is brought into contact with a food product, at least a portion ofthe modifier transfers from the copolymer to the food product Although such transfer most readily occurs during the cook-in process, cook-in is not required to effect transfer
  • the water-insoluble segments ofthe copolymer prevent the food-contact layer from being solubilized by the food product during and after cook-in and do not themselves dissolve or solvate in the aqueous modifier
  • the water-insoluble segments serve to anchor the hygroscopic portions to the rest of the copolymer and thereby maintain the integrity ofthe food-contact layer during cook-in
  • a copolymer including both water-insoluble and hygroscopic segments advantageously (1) allows for sorption and subsequent transfer (to a food product during cook-in) of a modifier, and (2) remains intact (or at least substantially intact) so that the food-contact layer can be separated from the food product at any desired time after cooking
  • the relative amounts of water-insoluble and hygroscopic segments in the copolymer can be selected to provide any desired balance of water insolubility and hygroscopicity
  • the water-insoluble segments can be present in the copolymer at a weight percentage ranging from about 1 to about 99 while the hygroscopic portions can be present at a weight percentage ranging from about 99 to about 1
  • the water-insoluble segments can be present at a weight percentage ranging from about 20 to about 95 while the hygroscopic segments can be present at a weight percentage ranging from about 80 to about 5
  • the water-insoluble portions can be present at a weight percentage ranging from about 40 to about 90 while the hygroscopic portions can be present at a weight percentage ranging from about 60 to about 10
  • the water-insoluble segments ofthe copolymer have a solubility in an aqueous medium of less than 10%, more preferably less than 5%, more preferably still less than 1%, even more preferably less than 0 1%, yet more preferably less than 0 05%, more preferably still less than 0 01%, even more preferably less than 0.005%, and most preferably less than 0 001%.
  • the water-insoluble segments preferably are derived from one or more of amides, olefins, esters, alkyl
  • (meth)acrylates vinylics, dienes, alkynes, lactides, sulfides, sulfones, urethanes, siloxanes, and silanes
  • amides, olefins, and esters are particularly preferred, with amides such as nylon 6, nylon 6/6, nylon 12, nylon 6/12, and the like being most preferred.
  • the hygroscopic segments ofthe copolymer preferably have a water sorption capacity of greater than 5%, more preferably greater than 10%, more preferably still greater than 20%, even more preferably greater than 30%, yet more preferably greater than 40%, even more preferably still greater than 50%, yet more preferably still greater than 100%, still more preferably greater than 500%, even more preferably greater than 1000%, and most preferably greater than 5000% All ofthe foregoing percentages are weight percentages
  • the hygroscopic segments are at least somewhat water soluble
  • the hygroscopic segments preferably have a solubility parameter greater than 9 (g/cc)" 2 , more preferably greater than 12 (g/cc) 1/2 , and even more preferably greater than 14 (g/cc) 1 ' 2
  • the substantially hygroscopic segments preferably are derived from one or more of ethers, cellulosics, saccharides, anhydrides, caprolactones, imines, (meth)acrylic acid, (meth)acrylamides (such as, for example, N,N-dimethylacrylamide, N-isopropylacrylamide, etc ), cinnamides (such as, for example, N- (meth)acrylylglycinnamide), succinimides (e g , N-vinylsuccinamidic acid), piperidines (such as, for example, N,N-dimethyl-3,5-methylenepiperidinium chloride
  • a particularly preferred copolymer is one which includes mer units derived from esters and mer units derived from amides, i e , an ether/amide copolymer which is the polymerization product of (at least) an ether compound and an amide compound
  • the amide and ether portions can be present in the copolymer in any desired amount depending upon the particular application for which the film article is to be used
  • the copolymer can include between about 1 to 99 weight percent mer units derived from an ether and between about 99 to 1 weight percent mer units derived from an amide
  • the copolymer includes between about 20 to 80 weight percent mer units derived from an ether and between about 80 to 20 weight percent mer units derived from an amide
  • a particularly preferred type of ether/amide copolymer is a block copolymer, i e , poly(ether block amide) (PEBA)
  • PEBA poly(ether block amide)
  • This type of block copolymer can be produced from a molten state polycondensation of a dicarboxylic polyamide and a polyether diol Preferred PEB
  • PEB AXTM MX 1074 and 6031 Elf-Atochem North America, Inc ; Philadelphia, PA
  • the food-contact layer can include HPC or a blend of HPC and another polymer
  • HPCs include KlucelTM (Aqualon Division of Hercules, Inc , Wilmington,
  • Chemical or radiative crosslinking ofthe HPC to an extent sufficient to render the food-contact layer substantially water insoluble is preferred In this manner, the HPC food-contact layer remains intact and does not dissolve into the food product
  • Preferred chemical crosslinking agents include, e g , aldehydes, diisocyanates, glyoxal, boric acid, and sodium borate Radiative crosslinking means are well known to those of ordinary skill in the art
  • 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 2 5 to 13 ⁇ m (0 1 to 0 5 mils), and most preferably from about 5 to
  • the polymer(s) from which the food-contact layer is formed preferably has/have a melting point ranging from about 70° to 250°C, more preferably from about 85° to 230°C, even more preferably from about 100° to 200°C, and most preferably from about 120° to 180°C
  • Other polymers optionally can be blended with the materials described above for the food-contact layer to obtain either a diluted effect or a synergistic effect
  • other moisture absorbing polymers or relatively water-insoluble polymers can be blended with any ofthe polymers or copolymers described above 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 ofthe following water-soluble polymers poly(ethylene imine), poly(acrylic acid), polyacrylamide, poly(methacrylic acid), polymethacrylamide, poly(N,
  • the food-contact layer ofthe film article ofthe 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 This is a significant advantage, especially where the food product is meat, poultry, or fish
  • the film article results in less than 20 weight percent cook-out, i e , less than 20% (by wt ) ofthe 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
  • the copolymer ofthe food-contact layer can be blended with one or more polymers that lower its adhesion In this regard, 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 ofthe 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 Examples of radiative techniques include plasma and corona treatments
  • the surface energy ofthe 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 poly
  • PEBA When formed into a food-contact layer, PEBA advantageously has been found to provide sufficient adhesion with a packaged food product during cook-in to substantially prevent cook-out without the need for corona treatment At the same time, adhesion between PEBA and the food product is sufficiently low that the film article can be peeled from the food product after cook-in without substantial tearing of particles from the food product
  • 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 ofthe 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 modifier(s) can be included in the food-contact layer, especially those that are dissolved or suspended in an aqueous medium
  • Non-limiting examples include colorants (e.g , dyes or pigments such as ⁇ -carotene), odorants, flavorants, antioxidants (to control rancidity), antimicrobial agents, enzymes, odor absorbents, or blends of any ofthe foregoing materials.
  • Modifiers which impart more than one ofthe above properties also can be used
  • An example of a modifier commonly used in the packaged food industry is "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
  • Various liquid smoke compounds, as well as the other modifiers listed above are available from a number of different commercial sources
  • the modifier can be sorbed into the food-contact layer either during or after production of the film article, e.g , by adding modifier to the pelletized or molten resin which will form the food-contact layer prior to extrusion or coextrusion thereof
  • sorption ofthe modifier takes place after the film article has been made This can be accomplished by any suitable means whereby a modifier or modifier solution is brought into contact
  • the food-contact layer ofthe film article ofthe present invention has been found to be capable of sorbing, retaining, and then transferring a relatively large amount of modifier as a percentage ofthe total weight ofthe food-contact layer
  • a multilayer film having a PEBA food-contact layer that constitutes approximately 10% ofthe film's total weight and thickness can sorb and retain between about 50 and 250 weight percent of a liquid smoke modifier, based on the total weight ofthe multilayer film If expressed as a percentage ofthe weight ofthe PEBA layer alone, the sorption ranges from about 500 to 2500 weight percent
  • the amount of modifier retained by the food-contact layer often can vary with the viscosity ofthe 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 ofthe film article
  • a film article is allowed to dry (e g , at room temperature for a period of 12 to 18 hours)
  • the amount of liquid smoke modifier retained by the food-contact layer is somewhat lower
  • the amount of modifier retained after drying ranges from about 20 to 75 weight percent, based on the total weight ofthe film, or about 200 to 750 weight percent, based on the weight of the PEBA layer alone
  • sorption percentages are illustrative only Depending upon a particular set of circumstances (e g , the type of modifier, the composition ofthe 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 maintained 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 ofthe time that soaking is initiated )
  • sorption times can range from seconds to several hours, e.g , 5 seconds to 24 hours
  • Preferred so ⁇ tion 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
  • the film articles ofthe 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 Iower 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 ) ofthe modifier retained therein is transferred to a food product packaged within the film article
  • a greater proportion ofthe retained modifier is transferred to the food product where a food product is cooked and packaged within the film article than where an already cooked food product is simply packaged within the film article
  • About 45 to 95% (by wt ) of a liquid smoke modifier retained in the food-contact layer of a film article ofthe present invention is believed to be transferred to a food product cooked in the film article
  • the film article ofthe present invention can have a single layer or include a number of layers
  • the film article is a multilayer film having an outer layer comprising at least one of polyolefin, polystyrene, polyamide, polyester, poly(ethylene/vinyl alcohol), polyvinylidene 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/
  • 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
  • Suitable polyamides from which the outer layer can be formed include one or more ofthe following polyamide (i e , nylon) 6, polyamide 66, polyamide 9, polyamide 10, polyamide 1 1, polyamide 12, polyamide 69, polyamide 610, polyamide 612, polyamide 61, polyamide 6T, polyamide MXD6, and copolymers thereof More preferably, the polyamide is selected from the group consisting of polyamide 6, polyamide 66 and polyamide 6/66 Even more preferably, 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 1 1, polyamide 12, polyamide 69, polyamide 610, polyamide 612, polyamide 61, polyamide 6T, polyamide MXD6, and copolymers thereof.
  • the outer layer comprises polyamide
  • adding polymers that are compatible with the polyamide or polyamide blend so as to modify the properties ofthe polyamide 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 ofthe 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 ofthe foregoing any ofthe materials described above as suitable for use in the outer layer also can be used to form one or more
  • Such a layer can 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
  • 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
  • the oriented film article can be heat-set Heat-setting can be done at a temperature from about 60° to 200°C, more preferably from about 70° to 150°C, and even more preferably from about 80° to 90°C
  • the film article ofthe 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 (0.5 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 34 to
  • the food-contact layer itself can have a Young's modulus ranging from about 20 to 3400 MPa (3,000 to 500,000 psi)
  • 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 (0 2 to 3 mils), most preferably from 13 to 25 ⁇ m (0 5 to 1 mils), PO polyolefin-containing layer, preferably having a thickness of from 2 5 to
  • B oxygen barrier layer preferably having a thickness of from 0 25 to 130 ⁇ m (0 01 to 5 mils), more preferably from 1 3 to 13 ⁇ m (0 05 to 0 5 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 0 25 to 25 ⁇ m (0 01 to 1 mils), more preferably 1 3 to 13 ⁇ m (0 05 to 0 5 mils), most preferably 2 5 to 7 5 ⁇ m (0 1 to 0 3 mils)
  • the film article ofthe present invention can be produced by any suitable technique known in the art of film making, such as, for example, coextrusion, extrusion coating, or lamination Coextrusion is preferred
  • the film article can be chemically or radiatively 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 ofthe 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 ofthe 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 to 139 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 dos
  • 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 Alternatively, 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
  • 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 inlcude cheese, vegetables, fruits, and already cooked meat, poultry, pork, or fish
  • 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
  • Example 1 A 6-layer film in accordance with the present invention was prepared The structure ofthe film was FC / I / TIE / B / TIE / O wherein FC represents a 38 ⁇ m (1 5 mils) thick food-contact layer of PEB AXTM 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 International, Chicago, IL) and EXACTTM 401 1 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 of America,
  • 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
  • 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 x 6 in ) film samples in a Charsol SelectTM 24 liquid smoke solution having a pH of 2 4 (Red Arrow Products Co , Inc , Manitowoc, WI) for a predetermined period of time ranging from 1 to 10 minutes to allow the PEBA or PVOH food-contact layer to sorb some ofthe liquid smoke Some ofthe samples were simply shaken dry and then weighed to determine the amount of liquid smoke absorbed by the food-contact layer Others were allowed to dry for at least 12 hours before weighing This was done to replicate actual use conditions where, in some instances, the food-contact layer is impregnated with modifier shortly before packaging a food product (and will therefore be wet with modifier solution during the transfer ofthe modifier to the food product) and in other instances the modifier-soaked food-contact layer is dried by the time a food product is packaged in the film article
  • Tables 1 and 2 The test results are summarized in Tables 1 and 2, wherein each value is an average from three identically tested samples Table 1 sets forth the test results for film samples (identified according to their respective food-contact layers) which were allowed to dry for at least 12 hours after soaking in liquid smoke before initiating the cook-in procedure described above
  • Table 2 sets forth test results for films samples which had not been dried prior to commencement ofthe cook-in procedure
  • the percent absorption in Tables 1 and 2 is expressed as a percentage ofthe entire film weight In such films, the PEBA-containing food-contact layer accounted for approximately 10% ofthe total weight and thickness of the film Thus, the amount of liquid smoke absorbed by the PEBA as a percentage ofthe weight of the PEBA alone is much higher than the values reported in Tables 1 and 2
  • Example 3 Films made according to the procedure set forth in Example 1 (i e , having a PEBA food-contact layer) were formed into casings, weighed, filled with a liquid smoke solution, and allowed to soak for about 10 minutes The casings then were drained and allowed to dry for at least 12 hours before being reweighed to determine the amount of liquid smoke absorbed by the food-contact layer
  • the casings were stuffed with a meat emulsion consisting of about 30-45% boneless, skinless turkey breast, 50-65% water, 2% NaCl, 0 5% sodium tripolyphosphate, 2% carrageenan, and 1% tapioca starch (all percentages being weight percentages) These stuffed casings were clipped to form a substantially liquid-tight enclosure and placed in a high-humidity thermal processing unit to cook the meat emulsion Cooking temperatures ranged from 60° to 82°C ( 140° to 180°F)
  • the meat emulsions were weighed before and after cooking to determine the amount purge loss (i e , cook-out) resulting from the cook-in process After cooking, the stuffed casings were chilled and then the casings were stripped from the cooked meat product Observations were made regarding meat adhesion, modifier transfer, and color uniformity of the surface of the modified and cooked meat product
  • Example 4 A film was made as in Example 1 but, instead of a food-contact layer formed from PEBAX TM MX 1074, the food-contact layer was formed from
  • PEBAXTM 6031 (Elf-Atochem) The film was subjected to cook-in testing as described in Example 2 and exhibited "fair" modifier transfer and "high” adhesion, as those terms are defined above

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  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
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Abstract

Feuil permettant de conditionner un produit alimentaire, afin de le cuire dans de l'eau chaude ou à la vapeur, et procédé de cuisson dudit produit. Ce feuil contient une couche de contact avec le produit alimentaire, ladite couche comprenant un copolymère retenant un modificateur de produit alimentaire. Ce copolymère comprend des segments pratiquement insolubles dans l'eau et des segments pratiquement hygroscopiques. Ce copolymère est capable de transférer au moins une partie du modificateur vers le produit alimentaire touchant la couche de contact. Ce feuil est particulièrement bien adapté pour la cuisson du produit qu'il contient dans de l'eau chaude ou à la vapeur. De ce fait, il est capable d'effectuer la sorption et, ensuite, le transfert d'un modificateur vers un produit alimentaire conditionné en quantité suffisante, pour qu'il ne soit pas nécessaire d'appliquer un modificateur au produit alimentaire après cuisson. Ceci permet de n'utiliser qu'un seul emballage pour effectuer la cuisson, le transport et la conservation du produit alimentaire avant sa consommation ou son traitement ultérieur avant exposition dans le commerce de détail. Ceci permet également d'éviter les risques de contamination associés à la manipulation et au nouveau conditionnement d'un produit alimentaire cuit.
PCT/US1997/005418 1996-04-01 1997-04-01 Feuil de transfert contenant un modificateur, et procede de cuisson d'un produit alimentaire WO1997036798A1 (fr)

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EP0923870A1 (fr) * 1997-12-20 1999-06-23 Best Line Kunststoffolien Für Nahrungsmittel GmbH Film tubulaire
EP0937405A1 (fr) * 1998-02-19 1999-08-25 Dainippon Ink And Chemicals, Inc. Feuille de résine multicouche, orientée biaxialement à base de styrène et son procédé de fabrication
EP0986957A1 (fr) * 1998-09-15 2000-03-22 Cryovac, Inc. Produit emballé à base d'un film de transfert d'arôme, ainsi que son procédé de fabrication et son application
EP0992194A1 (fr) * 1998-10-08 2000-04-12 Sun Products Marketing und Manufacturing AG Enveloppes pour aliments
US6066347A (en) * 1998-11-25 2000-05-23 Nestec S.A. Aromatized food package
US6200613B1 (en) 1998-10-08 2001-03-13 Sun Products Marketing Und Manufacturing Ag Food casing
WO2003028470A1 (fr) * 2001-09-25 2003-04-10 Kalle Gmbh & Co. Kg Enveloppe pour produits alimentaires, contenant de l'amidon, en forme de tuyau et pourvue d'un revetement pouvant etre transfere et procede de fabrication de ladite enveloppe
US6667082B2 (en) 1997-01-21 2003-12-23 Cryovac, Inc. Additive transfer film suitable for cook-in end use
WO2004083287A1 (fr) * 2003-03-13 2004-09-30 Vector Usa Inc. Film comprenant un liquide absorbe dans celui-ci
WO2005002848A1 (fr) * 2003-07-07 2005-01-13 Kalle Gmbh Enveloppe alimentaire permeable a la fumee et a la vapeur d'eau, presentant une surface interieure aromatisee
WO2005030480A3 (fr) * 2003-09-26 2005-06-23 Kalle Gmbh Enveloppe a base de polyamide pour denrees alimentaires, impregnee de fumee
US7011858B2 (en) 2000-09-29 2006-03-14 Kalle Gmbh & Co. Kg Concertina-shaped casing suitable for edible materials
WO2006055440A1 (fr) * 2004-11-15 2006-05-26 Teepak Properties, Llc Revetement permettant l'ancrage d'additifs dans des enveloppes
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US6667082B2 (en) 1997-01-21 2003-12-23 Cryovac, Inc. Additive transfer film suitable for cook-in end use
US7183006B2 (en) 1997-01-21 2007-02-27 Cryovac, Inc. Additive transfer film suitable for cook-in end use
EP0923870A1 (fr) * 1997-12-20 1999-06-23 Best Line Kunststoffolien Für Nahrungsmittel GmbH Film tubulaire
CN1085140C (zh) * 1998-02-19 2002-05-22 大日本油墨化学工业株式会社 双向拉伸苯乙烯类树脂叠层片材及其制造方法
EP0937405A1 (fr) * 1998-02-19 1999-08-25 Dainippon Ink And Chemicals, Inc. Feuille de résine multicouche, orientée biaxialement à base de styrène et son procédé de fabrication
US6572806B1 (en) 1998-02-19 2003-06-03 Dainippon Ink And Chemicals, Inc. Multilayered biaxially-oriented styrene based resin sheet and method for production thereof
US6153308A (en) * 1998-02-19 2000-11-28 Dainippon Ink And Chemicals, Inc. Multilayered biaxially-oriented styrene based resin sheet and method for production thereof
EP0986957A1 (fr) * 1998-09-15 2000-03-22 Cryovac, Inc. Produit emballé à base d'un film de transfert d'arôme, ainsi que son procédé de fabrication et son application
EP0992194A1 (fr) * 1998-10-08 2000-04-12 Sun Products Marketing und Manufacturing AG Enveloppes pour aliments
AU755270B2 (en) * 1998-10-08 2002-12-05 Sun Products Marketing Und Manufacturing Ag Food wrap
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US8858985B2 (en) * 2004-05-12 2014-10-14 E I Du Pont De Nemours And Company Films comprising a liquid-absorbant inner layer, an antimicrobial material and an impermeable outer layer
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