Heat-shrinkable laminate film

Abstract

A heat-shrinkable multilayer laminate film possessing excellent heat resistance, oil resistance and gas-barrier properties is obtained by interposing one intermediate layer of a thermoplastic resin having a crystalline melting point of from 70.degree. to 100.degree. C. between a core layer of a vinylidene chloride copolymer and outer surface layers of an ethylene/.alpha.-olefin copolymer having a crystalline melting point of not lower than 110.degree. C. or a mixture of this ethylene/.alpha.-olefin copolymer and an .alpha.-olefin polymer having a crystalline melting point of from 80.degree. to 100.degree. C. The thus obtained laminate film can be in sheet or tubular form, and is suitable for use in packaging by heat shrinkage raw meat, processed meat, cheese and other fat-containing food. This heat-shrinkable laminate film is produced by biaxially stretching the starting laminate film at a specific temperature determined by the crystalline melting points of the resins of the intermediate layer and the outer surface layers.

Dependencies are inferred from the claim text.