Ovenable cook-in film with reduced protein adhesion
AssigneeCryovac, Inc.
InventorsJoseph E. Owensby, Amy Hunter, Frank M. Hofmeister, Herve M. Brebion
Life of this patent
Estimating the term…
Abstract
The presently disclosed subject matter relates generally to packaging films that exhibit favorable sealing characteristics and reduced adhesion to meat at high temperatures. The presently disclosed subject matter also relates to packages constructed from such films and methods of using the films in high temperature applications.
Claims15
A retortable film comprising a sealant layer comprising between about 10% and 50% of at least one inorganic material, based on the total weight of the layer, wherein the amount of inorganic material is effective to substantially preclude adherence of the sealant layer to a protein-containing product in contact with said layer in conditions of from about 200° F. to about 450° F. for about 10 minutes to about 180 minutes.
An article comprising:
- a. a package defining an inside;
- and
- b. a protein-containing product positioned inside the package;
- wherein said package comprises a retortable film comprising a sealant layer comprising between about 10% and about 50% of at least one inorganic material, based on the total weight of the layer;
- and
- wherein the amount of inorganic material is effective to substantially preclude adherence of the sealant layer to said protein-containing product in contact with said layer in conditions of from about 200° F. to about 450° F. for about 10 minutes to about 180 minutes.
A method of preparing a retortable article, said method comprising:
- a. preparing a protein-containing product;
- b. packaging said protein-containing product in a retortable package constructed from a film comprising a sealant layer comprising between about 10% and 50% of at least one inorganic material, based on the total weight of the layer;
- and
- c. sealing the package closed so that an article is made, with the protein-containing product being surrounded by said film;
- and
- d. retorting the food product by subjecting the article to a temperature of from about 200° F. to about 450° F. for a period of from about 10 minutes to about 180 minutes.
Dependencies are inferred from the claim text.