Process For Preventing Organoleptic Degradation In Flexibly-Packaged Sensitive Foods And Packaged Products Thereof
AssigneeLiqui-Box Corporation
InventorLamy Chopin
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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.
Claims19
A process for reducing organoleptic degradation in food packaged in organoleptic flexible container, said process comprising providing said organoleptic flexible container, wherein said organoleptic flexible container is made from films comprising polyethylene, wherein said polyethylene comprises at least one oxidation-resistant and non-migratory slip additive polysiloxane.
A packaged food with reduced organoleptic degradation, comprising organoleptically-sensitive food, wherein said organoleptically-sensitive food is packaged in an organoleptic flexible container, wherein said organoleptic flexible container is made from film comprising polyethylene, wherein said polyethylene comprises at least one oxidation-resistant and non-migratory slip additive polysiloxane.
Dependencies are inferred from the claim text.