Process for preventing organoleptic degradation in flexibly-packaged sensitive foods and packaged products thereof
AssigneeLiqui-Box Corporation
InventorLamy Chopin
Life of this patent
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Abstract
This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.
Claims8
A packaged organoleptically-sensitive food with reduced organoleptic degradation, comprising organoleptically-sensitive food packaged in an organoleptically-neutral flexible container, wherein said organoleptically-neutral flexible container is made from a multi-layer film comprising an outer layer and polyethylene as a food contact sealant layer, wherein said food contact sealant layer consists of a polyethylene and an oxidation-resistant and non-migratory slip additive ultra-high molecular weight polydimethylsiloxane, and wherein the difference between the melt temperature of the outer layer and food contact sealant layer is greater than 40° C.
Dependencies are inferred from the claim text.