Anti-Stick Surfaces for Food Package Emptying

A packaging material that resists yogurt adhesion, prepared by coating a bottom film with a hydrophobic oxide particle layer filled with silicone oil. The hydrophobic oxide particles have microscopic protrusions and nanopores on their surface. When yogurt is dropped on the coated packaging, it has a large contact angle and is difficult to wet due to the hydrophobic particles. The yogurt slides off naturally when the packaging is tilted, leaving little residue. The coating prevents yogurt from sticking to the packaging. The coating also has a coupling layer to chemically bond with the silicone oil and prevent particle falloff.

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Sealant film with improved liquid repellency, heat sealability, and slipperiness compared to existing films. The film contains a sealing layer made with a specific composition of polypropylene resin and silicon-containing polyolefin resin. The sealing layer has properties like low sealing strength at high temperatures, high sealing strength at lower temperatures, and low blocking force. This allows easy peeling of the film from containers without sticking. The film also has good liquid repellency due to the silicon-containing resin. The film can be used in packaging to enable easy removal of viscous contents without residue.

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Creating durable lubricious surfaces (DLS) that can maintain their low-friction properties when exposed to contact liquids like lotions, toothpaste, or food products. The DLS are formed by coating a substrate with a composition containing a liquid, particles, and an interfacial modifier. When a contacting liquid is added, some of the particles migrate into the liquid, forming an interfacial layer that reduces friction and prevents impalement. The interfacial modifier enhances the lubricating effect and durability of the DLS by modifying the interface between the contact liquid and the coating.

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Coating composition for forming a super-water-repellent coating layer on food packaging materials like stick packs to minimize residue and improve usability. The composition contains natural wax, polyurethane, and silica aerogel in specific ratios. The natural wax helps water repellency, aerogel prevents loss of function during heat processing, and polyurethane increases durability. Applying this coating to food packaging reduces residue when opening and eating stick packs.

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Food packaging container with easily detachable inner coating that can be separated and discharged from the container. The container is made of a water-soluble material and has an inner coating film attached to prevent contact between the food and inner wall. The coating film is made separately, cut, and aligned with the container. Then it is attached to the inner wall. When the container is emptied, the coating film can detach and be separated, enabling easier disposal and reducing environmental pollution compared to non-detachable coatings.

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Polyethylene-based compositions for films with low adhesion and coefficient of friction. The compositions contain polyethylenes with specific densities, melt indices, and fatty acid amides, along with dimethylsiloxane. The compositions have densities of 0.865-0.915 g/cm3, melt indices of 0.5-25 g/10 min, and low adhesion due to the fatty acid amides. The compositions can be used in monolayer or outer layer films with low adhesion and friction, as well as multilayer films with low adhesion sealant layers.

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A hydrophobic coating for yogurt containers that prevents yogurt from sticking to the packaging. The coating consists of three layers: a base coat, a middle coat, and a top coat. The base coat contains micron-sized silica particles and an organic resin. The middle coat has nano-sized silica, silicone resin, and silane. The top coat has isocyanate. The coating layers are applied in sequence. The coating structure and composition prevent yogurt adhesion by reducing surface hydroxyl density, covering the base coat well, and inhibiting yogurt-coating bonding.

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Coated cellulosic substrates like paper that resist oil and grease for single-use food applications without using PFAS chemicals. The coating is a blend of a lipophobic starch with a food grade starch having shear-thinning rheology. The lipophobic starch provides oil resistance while the food grade starch enables good runnability during coating application. The blended starch coating composition has specific weight ratios and solids contents to balance properties.

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A tank for containing food products like milk, wine, and oils that reduces the need for frequent cleaning and saves time and money. The tank has a hydrophobic and oleophobic coating on the inner surface. This coating prevents residue buildup and makes it easier to slide out the contents when emptying the tank. The coating repels liquid food products like water and oils due to nanoparticles in the coating layer. This eliminates the need for frequent washing since the residue doesn't stick as much. The hydrophobic/oleophobic coating allows for less frequent cleaning compared to conventional tanks.

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Hydrophobic, oleophobic, and self-cleaning material for food processing, packaging, and transportation applications. The material has a unique composition that provides both water and oil repellency along with self-cleaning properties. It is made by mixing silicone-modified resin, cellulose aerogel microspheres, defoamer, and preservative. The material has a hierarchical structure with roughness that allows water droplets to roll off and carry away contaminants. The silicone modifier improves durability. The cellulose aerogel provides the roughness and oleophobicity. The defoamer prevents foam buildup during application. The preservative helps stability.

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Spray coating process to create durable, non-wetting surfaces that can maintain high non-wettability even after repeated use. The process involves spraying a suspension of solid particles onto a surface, followed by spraying an impregnating liquid onto the dried particle coating. The impregnating liquid fills the spaces between the particles. The particle coating and impregnating liquid together form a liquid-impregnated surface with improved durability compared to just particle coatings. The spray coating can be optimized by controlling factors like particle size, atomizing air pressure, drying conditions, and surface temperature.

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A packaging container for storing cooked foods like curry that has excellent discharge properties. The container has an inner surface with a rough texture that forms a thick oil film when filled with the food. The oil film is made of a high viscosity liquid with a viscosity of 100 mPa·s or more. The thick oil film helps discharge the food contents more easily, especially cooked foods with lipids and solids, by reducing sticking and scraping. The rough inner surface is formed by blasting or other techniques to anchor the oil film. The oil film thickness is 10 g/m² or more.

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Silicone superhydrophobic coating for food packaging films that provides anti-fouling, self-cleaning and anti-smudge properties without using fluorine-containing compounds. The coating is made from a vinyl silicone oil, modified silica, and hydrogenated silicone oil. It has a specific composition ratio of 10:2 for the vinyl silicone and hydrogenated silicone components. The coating is applied to the food packaging film using a simple spray method. The roughness and chemistry of the coating makes it superhydrophobic, causing water to roll off and preventing fouling and smudging on the packaging.

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Hydrooleophobic coating film to make packaging materials, structures, textiles, and toys that repel water and oil. The coating is made by applying a dispersion of composite particles containing metal oxides like silica, alumina, or titanium dioxide onto a surface. The composite particles have specific surface area, fluorine, and carbon content ratios that provide hydrophobicity and oleophobicity. The coating has the metal oxide composite particles on the outer surface. It can be used on packaging materials to prevent contents from sticking or absorbing moisture.

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Composition for coating thermoplastic polymer films that prevents dripping, reduces stickiness, and maintains coating properties after expansion. The composition contains a modified inorganic cationic colloid sol, polyether-modified silicone, polyoxyalkylene derivative, and polyalkylene glycol. The modified colloid sol has an inorganic cationic sol with a condensed silanol polymer attached. The composition ratios are 45-75% polyalkylene glycol (MW 10k-20k), 10-50% polyether-modified silicone, 2-30% polyoxyalkylene derivative, and 100 parts modified colloid sol.

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Liquid-impregnated surfaces that are non-toxic and safe for human use or consumption. The liquid-impregnated surfaces have an arrangement of solid features defining interstitial regions filled with a preferentially wetted impregnating liquid. This configuration allows easy displacement of contact liquids like food products due to low roll-off angles. The non-toxic impregnating liquids and solids prevent evaporation and entrainment concerns compared to conventional superhydrophobic surfaces. The non-toxic liquid-impregnated surfaces can be used in applications requiring contact with edibles, drugs, and consumer products.

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Container design and coating technique to improve product release and reduce residual product in containers like jars and tubes, while maintaining stability of viscous products like mayonnaise. The container has inner surfaces coated with a lipid composition like medium chain triglycerides. The coating is applied to a portion of the inner surfaces, leaving other areas uncoated. This allows the product to adhere to the uncoated areas but slide off the coated areas. This prevents sticking and residue buildup. The coating coverage and lipid composition are chosen to balance release and stability.

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A food storage container that prevents food from sticking and absorbs excess juice and oil without degrading flavor. The container has an inner surface coated with an oil-absorbing layer. Part of this layer has a food adhesion preventing coating. This prevents food sticking to the oil-absorbing layer while still allowing absorption. The container can also have additional food adhesion preventing strips. The coating composition and layering prevent food adherence and peeling off.

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