WO2023107695A1 - Dew point absorbent food wrap - Google Patents

Dew point absorbent food wrap Download PDF

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Publication number
WO2023107695A1
WO2023107695A1 PCT/US2022/052403 US2022052403W WO2023107695A1 WO 2023107695 A1 WO2023107695 A1 WO 2023107695A1 US 2022052403 W US2022052403 W US 2022052403W WO 2023107695 A1 WO2023107695 A1 WO 2023107695A1
Authority
WO
WIPO (PCT)
Prior art keywords
layer
cold
wrap
retaining
food
Prior art date
Application number
PCT/US2022/052403
Other languages
French (fr)
Inventor
William Birgen
Original Assignee
SAVR Pak 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 SAVR Pak Inc. filed Critical SAVR Pak Inc.
Publication of WO2023107695A1 publication Critical patent/WO2023107695A1/en

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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
    • B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
    • B65D65/02—Wrappers or flexible covers
    • B65D65/10—Wrappers or flexible covers rectangular
    • 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
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/14—Layered products comprising a layer of metal next to a fibrous or filamentary layer
    • 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
    • B32B15/00—Layered products comprising a layer of metal
    • B32B15/20—Layered products comprising a layer of metal comprising aluminium or copper
    • 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
    • B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
    • B32B5/02—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by structural features of a fibrous or filamentary layer
    • B32B5/022—Non-woven fabric
    • 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
    • B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
    • B32B5/02—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by structural features of a fibrous or filamentary layer
    • B32B5/028—Net structure, e.g. spaced apart filaments bonded at the crossing points
    • 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
    • B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
    • B32B5/22—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed
    • B32B5/24—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer
    • B32B5/26—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer another layer next to it also being fibrous or filamentary
    • B32B5/265—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer another layer next to it also being fibrous or filamentary characterised by one fibrous or filamentary layer being a non-woven fabric layer
    • B32B5/266—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer another layer next to it also being fibrous or filamentary characterised by one fibrous or filamentary layer being a non-woven fabric layer next to one or more non-woven fabric layers
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B11/00—Wrapping, e.g. partially or wholly enclosing, articles or quantities of material, in strips, sheets or blanks, of flexible material
    • B65B11/54—Wrapping by causing the wrapper to embrace one end and all sides of the contents, and closing the wrapper onto the opposite end by forming regular or irregular pleats
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • 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
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/28—Applications of food preservatives, fungicides, pesticides or animal repellants
    • 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
    • B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
    • B32B2262/02—Synthetic macromolecular fibres
    • B32B2262/0253—Polyolefin fibres
    • 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
    • B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
    • B32B2262/06—Vegetal fibres
    • B32B2262/062—Cellulose fibres, e.g. cotton
    • 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
    • B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
    • B32B2262/10—Inorganic fibres
    • 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
    • B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
    • B32B2262/10—Inorganic fibres
    • B32B2262/103—Metal fibres
    • 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
    • B32B2264/00—Composition or properties of particles which form a particulate layer or are present as additives
    • B32B2264/10—Inorganic particles
    • B32B2264/102—Oxide or hydroxide
    • B32B2264/1027—Clay
    • 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
    • B32B2264/00—Composition or properties of particles which form a particulate layer or are present as additives
    • B32B2264/10—Inorganic particles
    • B32B2264/105—Metal
    • 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
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/30—Properties of the layers or laminate having particular thermal properties
    • B32B2307/304—Insulating
    • 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
    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
    • B32B2307/726—Permeability to liquids, absorption
    • 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

Definitions

  • This invention relates to keeping hot food from getting soggy, and more particularly to keeping wrapped food from getting soggy.
  • Food is often prepared and then stored in some kind of wrapping material, which serves in some cases as the only form of packaging.
  • this material is wax paper, or aluminum/tin/gold foil, butcher paper, or a paper bag.
  • Sandwich wrap paper made with foil is not a new idea. However, these sandwich wraps are not effective at managing moisture, specifically condensation, so they are not effective at keeping wrapped food dry.
  • This invention is preferably a multi-ply (or laminate) structure for keeping moisture away from food.
  • the preferred embodiment of the invention comprises at least two layers: an absorbent layer, and a cold-retaining layer comprising a metallic material.
  • an innermost layer comprising a barrier material (to keep the absorbent layer from touching the food) and/or an outermost layer comprising an insulating material could also be used.
  • the absorbent layer and the cold-retaining layer could be combined into one layer as described below.
  • this cold-retaining layer is made from aluminum foil, or tin foil.
  • This cold-retaining layer can be cooled (along with the entire composite/ laminate wrap) prior to wrapping food.
  • the purpose of pre-cooling is to induce moisture condensation near the cold-retaining layer when food is later wrapped.
  • the cold-retaining layer is cooled, such that it is below the dew point temperature. Given that the absorbent layer is adjacent to the cold-retaining layer, moisture condensed by the cold-retaining layer will be captured by the first (absorbent) layer. This results in dryer wrapped food and a better food texture.
  • the wrapped food texture is less soggy, i.e. more crispy, as a result of using this invention.
  • Fig. 1 illustrates an example of a multi-ply wrap for a burger.
  • Fig. 2 illustrates an example of a multi-ply wrap for a sandwich.
  • Fig. 3 illustrates an exploded view of the four preferred layers of the multi-ply wrap.
  • Fig. 4 illustrates a perspective view of the four preferred layers of the multi -ply wrap.
  • Fig. 5 illustrates a perspective view of the four preferred layers of the multi-ply wrap.
  • Fig. 6 illustrates a cross section of an alternative embodiment comprising a single layer of absorbent material, the absorbent material comprising a cold retaining material such as a metal powder (or flake, granule, particle etc.).
  • a cold retaining material such as a metal powder (or flake, granule, particle etc.).
  • Fig. 7 illustrates a cross section of an alternative embodiment comprising three layers: an absorbent layer, a paper layer, and a wax layer, wherein the wax layer comprises a cold retaining material such as a metal powder (or flake, granule, particle etc.).
  • a cold retaining material such as a metal powder (or flake, granule, particle etc.).
  • Figs. 4 and 5 illustrate the preferred embodiment of the invention.
  • preferred embodiment is a four-ply wrapper 10.
  • the innermost layer 26 is the layer that touches the food.
  • the innermost layer 26 is preferably a barrier layer of fine mesh that allows ambient moisture to pass through to the absorbent layer 14, but prevents fibers from the absorbent layer 14 from touching the wrapped food.
  • the innermost layer 26 is optional, but preferred.
  • the innermost layer 26 is preferably made from a non-woven polypropylene cloth, perforated, or not perforated, with a weight of approximately .075 grams/inch-square. Cotton or linen gauze of a similar weight may also be used as the innermost mesh layer 26.
  • the absorbent layer 14 is preferably made from airlaid, or a similar non-woven plant cellulose material, which has the ability to wick quickly and retain between 20mL and 80mL of water in a thin 0.03 inch thick (when dry) ply.
  • the absorbent layer 14 captures and traps water extracted from the food.
  • the cold-retaining layer 18 is preferably made from aluminum foil or tin foil, but other similar materials could be suitable.
  • the cold retaining material could be an absorbent powder, fiber, yarn, etc. preloaded with water. Water, having a relatively high thermal capacity, is an excellent cold retaining material.
  • the absorbent powder, gel, fiber, yarn etc. could be a polyglutamic acid gel, sodium polyacrylate or kappa carrageenan just to name a few.
  • the cold-retaining layer 18 By chilling the wrapper 10 before use, the cold-retaining layer 18 will maintain its cold temperature for some period of time. If the cold-retaining layer 18 gets chilled to a temperature below the dew point, it will force condensation from the food onto the absorbent layer 14. In lieu of metal foil, metal powder, or clay granules may be imbued into the absorbent layer 14, to achieve the same result.
  • This cold-retaining layer 18 can be cooled (along with the entire composite/ laminate wrap) prior to wrapping food. The purpose of pre-cooling is to induce moisture condensation near the cold-retaining layer when food is later wrapped.
  • the cold-retaining layer 18 is cooled so that its temperature is below the dew point temperature. Given that the absorbent layer 14 is adjacent to the cold-retaining layer 18, moisture condensed by the cold-retaining layer 18 will be captured by the first (absorbent) layer 14. This results in dryer wrapped food and a better food texture.
  • the wrapped food texture is less soggy, i.e. more crispy, as a result of using this invention.
  • An optional outermost layer 22 is the layer that a user’s hand would touch when holding wrapped food.
  • the outermost layer 22 preferably comprises an insulating material so that a user’s hand is insulated from the cold-retaining layer 18.
  • the outermost layer 22 helps to maintain the cold temperature of the cold-retaining layer 18 longer, which prolongs the cold-retailing layer’s efficacy.
  • the layers can be adhered to each other by most any method known in the art.
  • the preferred way to adhere layers is to bond the adjacent plies with perforation-staking, sonic-welding, intermittently applied food safe adhesives (like Bostik H2259C), or simply compressing the plies under elevated pressure and temperature.
  • the coldretaining layer 18 forces ambient moisture to condense onto the absorbent layer 14 when the wrap 10 is used to wrap food. Capillary action draws this moisture deeper into the absorbent layer 14, trapping it away from the food and keeping it dryer and crispier.
  • An alternate method would utilize ambient air to cool the cold-retaining layer.
  • the dew point inside the food wrap adjacent to the hot food
  • the ambient air temperature outside the food wrap.
  • no extra care needs to be taken to imbue the cold-retaining feature with cold, as the ambient temperature is sufficient.
  • the cold-retaining feature must be below the dew point temperature adjacent to the food in order to function optimally.
  • the ambient dew point temperature will vary from situation to situation, but those in the art will be able to manage the variations without issue.
  • the ambient air is colder than the hot food, the ambient air can cool the coldretaining layer and force condensation from the hot food onto the absorbent layer.
  • the dew point temperature inside the wrap may be above 100F. In these very likely cases, ambient air is below the dew point and will force condensation inside the wrapped food onto the absorbent layer.
  • the wrap would be used as follows:
  • Fig. 6 illustrates an alternate embodiment of an absorbent layer 14.
  • This embodiment could work by itself or as part of a multiply embodiment.
  • This absorbent layer 14 embodiment is preferably a substrate, like airlaid, imbued with a cold retaining material 30, such as metal powder or flakes.
  • a cold retaining material 30 such as metal powder or flakes.
  • the metal powder or flakes are discrete and granular.
  • the metal power or flakes could be clay spheres.
  • the substrate could be wax paper with granules captured by wax.
  • the cold retaining material 30 can retain its temperature for a period of time so that in can induce condensation from wrapped food onto the absorbent layer 14 as previously described.
  • Fig. 7 illustrates a cross-section of another alternative embodiment, this time comprising three layers: an absorbent layer 14, a paper layer 20, and a wax layer 24.
  • the wax layer 24 comprises a cold retaining material 30 such as a metal powder (or flake, granule, particle etc.).
  • the cold retaining material 30 preferably retains its temperature for a period of time so that it can induce condensation from wrapped food onto the absorbent layer 14 as previously described.

Abstract

This invention is preferably a multi-ply (or laminate) structure for keeping moisture away from food. The preferred embodiment of the invention comprises at least two layers: an absorbent layer, and a cold-retaining layer comprising a metallic material. Optionally, an innermost layer comprising a barrier material (to keep the absorbent layer from touching the food) and/or an outermost layer comprising an insulating material could also be used. Alternatively, the absorbent layer and the cold-retaining layer could be combined into one layer as described below.

Description

Dew Point Absorbent Food Wrap
Field of the Invention:
[001] This invention relates to keeping hot food from getting soggy, and more particularly to keeping wrapped food from getting soggy.
Background:
[002] Food is often prepared and then stored in some kind of wrapping material, which serves in some cases as the only form of packaging. Sometimes this material is wax paper, or aluminum/tin/gold foil, butcher paper, or a paper bag.
[003] Sandwich wrap paper made with foil is not a new idea. However, these sandwich wraps are not effective at managing moisture, specifically condensation, so they are not effective at keeping wrapped food dry.
Summary of Invention:
[004] This invention is preferably a multi-ply (or laminate) structure for keeping moisture away from food. The preferred embodiment of the invention comprises at least two layers: an absorbent layer, and a cold-retaining layer comprising a metallic material. Optionally, an innermost layer comprising a barrier material (to keep the absorbent layer from touching the food) and/or an outermost layer comprising an insulating material could also be used. Alternatively, the absorbent layer and the cold-retaining layer could be combined into one layer as described below. [005] It is important that the cold-retaining layer be able to maintain its temperature for an extended period of time. Preferably, this cold-retaining layer is made from aluminum foil, or tin foil. This cold-retaining layer can be cooled (along with the entire composite/ laminate wrap) prior to wrapping food. The purpose of pre-cooling is to induce moisture condensation near the cold-retaining layer when food is later wrapped. The cold-retaining layer is cooled, such that it is below the dew point temperature. Given that the absorbent layer is adjacent to the cold-retaining layer, moisture condensed by the cold-retaining layer will be captured by the first (absorbent) layer. This results in dryer wrapped food and a better food texture. The wrapped food texture is less soggy, i.e. more crispy, as a result of using this invention.
Brief Description of the Drawings
[006] The objects, features and advantages of the present invention will be more readily appreciated upon reference to the following disclosure when considered in conjunction with the accompanying drawings, wherein reference numerals are used to identify the components in the various views.
[007] Fig. 1 illustrates an example of a multi-ply wrap for a burger.
[008] Fig. 2 illustrates an example of a multi-ply wrap for a sandwich.
[009] Fig. 3 illustrates an exploded view of the four preferred layers of the multi-ply wrap.
[010] Fig. 4 illustrates a perspective view of the four preferred layers of the multi -ply wrap. [Oi l] Fig. 5 illustrates a perspective view of the four preferred layers of the multi-ply wrap.
[012] Fig. 6 illustrates a cross section of an alternative embodiment comprising a single layer of absorbent material, the absorbent material comprising a cold retaining material such as a metal powder (or flake, granule, particle etc.).
[013] Fig. 7 illustrates a cross section of an alternative embodiment comprising three layers: an absorbent layer, a paper layer, and a wax layer, wherein the wax layer comprises a cold retaining material such as a metal powder (or flake, granule, particle etc.).
Description of the Preferred Embodiments:
[014] Figs. 4 and 5 illustrate the preferred embodiment of the invention. As shown, preferred embodiment is a four-ply wrapper 10. The innermost layer 26 is the layer that touches the food. The innermost layer 26 is preferably a barrier layer of fine mesh that allows ambient moisture to pass through to the absorbent layer 14, but prevents fibers from the absorbent layer 14 from touching the wrapped food. The innermost layer 26 is optional, but preferred. The innermost layer 26 is preferably made from a non-woven polypropylene cloth, perforated, or not perforated, with a weight of approximately .075 grams/inch-square. Cotton or linen gauze of a similar weight may also be used as the innermost mesh layer 26.
[015] The absorbent layer 14 is preferably made from airlaid, or a similar non-woven plant cellulose material, which has the ability to wick quickly and retain between 20mL and 80mL of water in a thin 0.03 inch thick (when dry) ply. The absorbent layer 14 captures and traps water extracted from the food.
[016] The cold-retaining layer 18 is preferably made from aluminum foil or tin foil, but other similar materials could be suitable. For example, the cold retaining material could be an absorbent powder, fiber, yarn, etc. preloaded with water. Water, having a relatively high thermal capacity, is an excellent cold retaining material. The absorbent powder, gel, fiber, yarn etc. could be a polyglutamic acid gel, sodium polyacrylate or kappa carrageenan just to name a few.
[017] By chilling the wrapper 10 before use, the cold-retaining layer 18 will maintain its cold temperature for some period of time. If the cold-retaining layer 18 gets chilled to a temperature below the dew point, it will force condensation from the food onto the absorbent layer 14. In lieu of metal foil, metal powder, or clay granules may be imbued into the absorbent layer 14, to achieve the same result.
[018] This cold-retaining layer 18 can be cooled (along with the entire composite/ laminate wrap) prior to wrapping food. The purpose of pre-cooling is to induce moisture condensation near the cold-retaining layer when food is later wrapped. The cold-retaining layer 18 is cooled so that its temperature is below the dew point temperature. Given that the absorbent layer 14 is adjacent to the cold-retaining layer 18, moisture condensed by the cold-retaining layer 18 will be captured by the first (absorbent) layer 14. This results in dryer wrapped food and a better food texture. The wrapped food texture is less soggy, i.e. more crispy, as a result of using this invention. [019] An optional outermost layer 22 is the layer that a user’s hand would touch when holding wrapped food. The outermost layer 22 preferably comprises an insulating material so that a user’s hand is insulated from the cold-retaining layer 18. In addition, the outermost layer 22 helps to maintain the cold temperature of the cold-retaining layer 18 longer, which prolongs the cold-retailing layer’s efficacy.
[020] The layers can be adhered to each other by most any method known in the art. The preferred way to adhere layers is to bond the adjacent plies with perforation-staking, sonic-welding, intermittently applied food safe adhesives (like Bostik H2259C), or simply compressing the plies under elevated pressure and temperature.
[021] When the wrap 10 is cooled below the dew point before wrapping food, the coldretaining layer 18 forces ambient moisture to condense onto the absorbent layer 14 when the wrap 10 is used to wrap food. Capillary action draws this moisture deeper into the absorbent layer 14, trapping it away from the food and keeping it dryer and crispier.
[022] The preferred way to use the wrap 10 is as follows:
1) Pre-cool the wrap 10 by freezing is or cooling it to a temperature below the temperature of the food being wrapped; and
2) Wrap the food to keep it warm and crispy for transportation or storage for later consumption.
[023] An alternate method would utilize ambient air to cool the cold-retaining layer. In most cases, the dew point inside the food wrap (adjacent to the hot food) will be below the ambient air temperature (outside the food wrap). In these cases, no extra care needs to be taken to imbue the cold-retaining feature with cold, as the ambient temperature is sufficient. The larger the difference in temperature between the dew point temperature inside the wrap and the cold-retaining feature of the invention the better the invention will perform (i.e. condensation will be removed faster). The cold-retaining feature must be below the dew point temperature adjacent to the food in order to function optimally. The ambient dew point temperature will vary from situation to situation, but those in the art will be able to manage the variations without issue.
[024] If the ambient air is colder than the hot food, the ambient air can cool the coldretaining layer and force condensation from the hot food onto the absorbent layer. Given the hot food inside the food wrap, the dew point temperature inside the wrap (adjacent to the food) may be above 100F. In these very likely cases, ambient air is below the dew point and will force condensation inside the wrapped food onto the absorbent layer. In this alternate method, the wrap would be used as follows:
1) Wrap warm food in the wrap 10, and
2) Put the wrapped warm food in a location where the ambient temperature is at least below the temperature of the food, and preferably below 70 degrees Fahrenheit.
Examples of Alternate Embodiments
[025] Fig. 6 illustrates an alternate embodiment of an absorbent layer 14. This embodiment could work by itself or as part of a multiply embodiment. This absorbent layer 14 embodiment is preferably a substrate, like airlaid, imbued with a cold retaining material 30, such as metal powder or flakes. As shown, the metal powder or flakes are discrete and granular. Alternatively, the metal power or flakes could be clay spheres. Alternatively, the substrate could be wax paper with granules captured by wax. When this layer is cooled below the dew point, the cold retaining material 30 can retain its temperature for a period of time so that in can induce condensation from wrapped food onto the absorbent layer 14 as previously described.
[026] Fig. 7 illustrates a cross-section of another alternative embodiment, this time comprising three layers: an absorbent layer 14, a paper layer 20, and a wax layer 24. In this embodiment, the wax layer 24 comprises a cold retaining material 30 such as a metal powder (or flake, granule, particle etc.). When this embodiment is cooled below the dew point, the cold retaining material 30 preferably retains its temperature for a period of time so that it can induce condensation from wrapped food onto the absorbent layer 14 as previously described.
[027] While the invention has been described by means of specific embodiments, numerous modifications and variations could be made thereto by those ordinarily skilled in the art without departing from the score and spirit disclosed herein.

Claims

Claims:
1. A multi-ply wrap to keep food dry, the multi-ply wrap comprising: an absorbent layer comprising an absorbent material, and a cold-retaining layer comprising a metallic material, the cold-retaining layer positioned adjacent to the absorbent layer.
2. The multi-ply wrap of claim 1 further comprising an innermost layer comprising a barrier material, the innermost layer positioned adjacent to the absorbent layer and on the opposite side of the absorbent layer as the cold-retaining layer.
3. The multi-ply wrap of claim 1 wherein the barrier material is a mesh.
4. The multi-ply wrap of claim 1 further comprising an outermost layer comprising an insulating material, the outermost layer positioned adjacent to the cold-retaining layer and on the opposite side of the cold retaining layer from the absorbent layer.
5. A wrap to keep food dry, the multi -ply wrap comprising an absorbent layer, the absorbent layer comprising an absorbent material and a cold retaining material.
6. The wrap of claim 5, the cold retaining material comprising metal and taking the form of granules, flakes, powder, fiber or yarn.
7. The wrap of claim 5, the cold retaining material comprising clay and taking the form of granules, flakes, powder, fiber or yarn.
8. A method of wrapping food comprising the steps of
8 cooling a multi-ply wrap, the multi-ply wrap comprising an absorbent layer and a cold-retaining layer, the cold-retaining layer positioned adjacent to the absorbent layer, and wrapping a food item with the multi -ply wrap. od of wrapping food comprising the steps of wrapping a food item with a multi-ply wrap, the multi-ply wrap comprising an absorbent layer and a cold-retaining layer, the cold-retaining layer positioned adjacent to the absorbent layer, and placing the wrapped food item in a location having ambient air temperature less than 70 degrees Fahrenheit.
9
PCT/US2022/052403 2021-12-10 2022-12-09 Dew point absorbent food wrap WO2023107695A1 (en)

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US63/288,127 2021-12-10

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5310587A (en) * 1990-02-21 1994-05-10 Kuraray Co., Ltd. Wrapping for foods
US20030087051A1 (en) * 1999-08-03 2003-05-08 Murray Joseph C. Insulating packaging material and related packaging system
JP3722170B2 (en) * 1996-07-31 2005-11-30 味の素株式会社 Dry food packaging material and dry food packaging method
EP2154085B1 (en) * 2004-08-25 2011-04-27 Graphic Packaging International, Inc. Absorbent microwave interactive packaging
WO2018057538A1 (en) * 2016-09-23 2018-03-29 Amazon Technologies, Inc. Food packaging with multi-layer structure

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5310587A (en) * 1990-02-21 1994-05-10 Kuraray Co., Ltd. Wrapping for foods
JP3722170B2 (en) * 1996-07-31 2005-11-30 味の素株式会社 Dry food packaging material and dry food packaging method
US20030087051A1 (en) * 1999-08-03 2003-05-08 Murray Joseph C. Insulating packaging material and related packaging system
EP2154085B1 (en) * 2004-08-25 2011-04-27 Graphic Packaging International, Inc. Absorbent microwave interactive packaging
WO2018057538A1 (en) * 2016-09-23 2018-03-29 Amazon Technologies, Inc. Food packaging with multi-layer structure

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