Food Packaging Solutions for Preserving Aroma and Flavor

Sealant film for packaging that has low adsorption of contents and prevents deterioration of taste and odor. The sealant film contains a polyester layer with specific compositional constraints. The polyester is made from ethylene glycol, terephthalic acid, and isophthalic acid units. The isophthalic acid content is 3-15 mol% relative to the terephthalic acid and ethylene glycol. The polyester layer has less than 2% oligomer content. Producing the film by extrusion at 180-260°C inhibits oligomer formation. The film is made by inflation co-extrusion with air cooling. This reduces oligomer content in the polyester layer further.

Polymer-bound zeolites with the CHA framework type for adsorbing volatile organic compounds (VOCs) like ethylene from organic matter and packaging materials. The CHA zeolites are doped with palladium and encapsulated in a polymer matrix to prevent leaching during use. This provides stable, high-capacity adsorbents for VOC removal that can be incorporated into packaging films and coatings to control the internal atmosphere of produce containers and prevent spoilage.

Humidity control system that also infuses flavor and scent to the environment and products. The system uses a two-way humidity controlling substance mixed with essential oils or terpenes inside a coated package. The coating helps prevent evaporation of the highly volatile plant extracts. The package can have a porous material to allow humidity exchange. Blending terpenes with the humidity control substance provides flavor and scent while maintaining humidity levels. This enables infusing fragrance and flavor into products stored with the humidity control system, unlike direct exposure of plant extracts to products.

Reducing degradation of organoleptic properties in packaged foods, particularly sensitive ones like coffee, beer, water, and wine, by using a specific type of slip additive in the flexible packaging film. The slip additive is a polysiloxane that provides low coefficient-of-friction during film manufacture without migrating into the packaged product or oxidizing. This prevents off-flavors and preserves organoleptic properties. The packaging is made from multi-layer films with the polysiloxane in the outermost layer. The polysiloxane slip additive enables the packaging to have good processability without negatively impacting the packaged food's taste.

Low odor packaging film with reduced haze and odor for packaging edible products. The film has an oriented structure with an inner layer containing multicomponent recyclate sandwiched between two odor barrier layers. The barrier layers prevent odors from the recyclate from transmitting to the packaged product or outside environment. This traps the odors inside the film. The oriented structure reduces haze compared to traditional multilayer films with recyclate.

Packaging films and packages with differential barrier properties for multi-compartment packages to separately control permeability of gases like oxygen, moisture, aroma, etc. between compartments. The films have different barrier coatings or layer structures in one compartment versus the other to selectively reduce permeation. This allows storing articles with differing environmental requirements in the same package without cross-contamination.

Gas barrier laminate for packaging materials that provides both oxygen barrier properties and prevention of retort odor. The laminate has a first coating layer containing a carboxylic acid polymer and a second coating layer with a polyvalent metal compound. The ratio of thicknesses of the second coating layer to the first coating layer is 1.0 to 4.0. The second coating layer absorbs hydrogen sulfide generated during retorting to prevent odor, while the first coating layer maintains oxygen barrier properties.

Tough, flexible and non-heat shrinkable barrier laminate structure having a plurality of alternating extruded polymeric layers. The laminate structure provides superior gas, aroma and moisture barrier functions, flexibility, intrinsic transparency and toughness for medical, food and other packaging applications. The laminate structure alternates thin layers of polymer blends with incompatible thermoplastic polymer and thermoplastic elastomer components. The thin layer thickness and incompatibility prevent layer delamination. The elastomer layers improve toughness and impact resistance. The polymer layers provide barrier properties against gases, aromas, and moisture. The laminate has sequence -AC-[BD-AC-]n with n from 4 to 36. The layer thickness is less than 3 μm, typically less than 1 μm.

Oxygen-absorbing packaging film that combines excellent oxygen barrier, aroma retention, and tear resistance. The film has three layers: an outer oxygen barrier layer, an oxygen-absorbing layer, and an inner layer with a stretched PET substrate. The inner layer with the stretched PET provides tear strength and prevents delamination during oxygen absorption. The PET layer also allows heat sealing for bag formation. The layered construction allows oxygen scavenging while preventing aroma loss and maintaining tear resistance.

Wrapping paper infused with plant extracts for flavoring food during cooking, storage, and transport. The paper has a layer of plant material like tea leaves and a separate layer of extract from the same or other plants. It can be used to wrap food like meat, fish, vegetables, and fruits for flavoring and preservation without direct contact. The plant extract infuses into the food during cooking or storage. The paper can also be used to prepare food by wrapping it before cooking. The paper can be made by extracting plant components, separating the soluble extract, applying it to a plant material layer, and drying.

Multilayer packaging structure that scavenges ozone from contained water to improve taste and smell. The structure has multiple layers including an inner layer made of a semi-aromatic polyamide composite material that absorbs oxygen and degrades ozone in the water. The layers are sealed to form a package filled with ozonated water. The semi-aromatic polyamide layer scavenges ozone as the water is consumed, reducing residual ozone compared to just letting it decay naturally.

Reusable food storage container that prevents odors from leftover foods from being retained in the container and transferred to future stored foods. The container has an odor-resistant main body made of materials like stainless steel or glass. The lid has a charcoal filter embedded in it that absorbs odors from the stored food. This allows the container to be washed and reused without retaining previous food odors. The charcoal filter removably stores in a channel on the lid. The container also has features like flange protrusions on the lid to pull it open for accessing the stored food.

Multi-layer flexible packaging material for dry food products that provides improved barrier properties without using plastic layers. The material consists of paper, aluminum, nanoclay barrier coating, and a sealing layer. The nanoclay barrier between the aluminum and inner paper layer provides better barrier properties than just aluminum. This allows packaging dry foods without needing plastic layers like PE or PP. The sealing layer on the inner surface seals the food in. This enables easy recycling of the paper-based packaging compared to complex multi-layer plastic packaging.

Epoxy resin composition, gas barrier laminates, packaging materials, heat-shrinkable labels, and methods to improve barrier properties and odor/aroma retention of packaging materials. The epoxy composition contains an epoxy resin, an epoxy curing agent with amine-based groups, and unsaturated fatty acid amides. This enables high barrier properties, adhesion to inorganics like alumina, retort resistance, and odor/aroma retention compared to conventional epoxy compositions. Using this composition in gas barrier laminates, packaging materials, heat-shrinkable labels, and odor/aroma retaining methods provides improved barrier performance, odor/aroma retention, and reduced oxygen transmission compared to conventional materials.

Preserving plant materials like herbs, spices, flowers, and fruits using microwave energy to prevent browning and maintain flavor and aroma. The method involves coating the plant material with a composition containing microwave attractants like salt, oil, and lecithin. Microwaving the coated material rapidly heats it to inactivate browning enzymes. This prevents browning during drying and storage. The dried preserved material has reduced moisture, extended shelf life, and retains flavor and color compared to air or freeze dried materials.

A blister packaging material that effectively adsorbs odors from contents without desorbing them back. The packaging has a gas barrier layer and an odor adsorption layer. The adsorption layer contains an odor adsorption agent formed by chemically bonding an odor adsorbing compound onto an inorganic porous material. This provides high odor adsorption without desorption and maintains adsorption capacity for long periods. The adsorption layer is made by kneading the odor adsorption agent into a heat-sealable resin.

Induction heat seal liner for containers that allows scent detection without removing the seal. The liner has a partially perforated multi-layer construction sealing around the container opening. The perforations let scent through while restricting substance leakage. The layers are a bottom heat seal layer, a paper layer, and a metal foil layer. The perforations are configured to balance scent permeation vs leakage prevention. The paper layer thickness allows scent to pass through the unperforated sections. The perforations can extend through all layers. The liner allows scent sampling without removing the seal, protecting the contents, and preventing contamination.

Multilayer packaging material, containers, and food storage method that provide long-term oxygen barrier, suppress odor, and maintain food flavor. The multilayer structure has sealing, oxygen absorption, and oxygen barrier layers. The oxygen absorption layer contains iron powder and a thermoplastic resin. An optional odor absorption layer has a thermoplastic resin and an inorganic base. The layers are laminated in order. The sealing layer prevents food contact, the oxygen absorption layer scavenges oxygen, and the barrier layer prevents oxygen ingress. The sealing and barrier layers are inside and outside, respectively. This allows fast oxygen absorption while preventing odor transfer to the food. The food has water activity 0.3-1.0.

Thermoplastic polyester resin foam sheet and container with reduced odor compared to conventional foam sheets. The key is controlling the average molecular weight (Mz) of the thermoplastic polyester resin used in the foam layer. The Mz should be between 240,000 and 710,000. This reduces the generation of acetaldehyde, a compound that can cause a peculiar fruit-like odor in polyester foam. The lower Mz range also helps inhibit odor by reducing ashes content. The foam sheets and containers have improved odor characteristics for applications like food packaging.

Packaging frozen food to maintain freshness and aroma when thawed. The method involves baking or steaming the food before freezing, then sealing it in a gas barrier film. This traps the aroma compounds and moisture inside during freezing. When thawed, the sealed package prevents loss of aroma and moisture. The result is enjoying the aroma and texture of freshly baked food when opening the package after thawing frozen food.