Aroma and Flavor Protection in Food Packaging

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.

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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.

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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.

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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.

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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.

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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.

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Laminate for aroma-retaining packaging bags that can be suitably applied as a packaging bag having fragrance retention properties. The laminate comprises a base material, an adhesive layer, and a vapor deposition layer.

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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.

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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.

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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.

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Protective packaging for food products like truffles that allows reuse of absorbed aromas after the product is consumed. The packaging is made of a mixture of edible gelling substances and edible substances that absorb and retain aromatic components. The gelling substances form a container around the food item during storage, transport, or handling. When the product is consumed, the gelling material can be eaten along with the absorbed aromas. This provides a secondary food product with enhanced flavor. The gelling substances also allow gas exchange to prevent anaerobic conditions inside the package.

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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.

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Laminated film for packaging that suppresses filling of the inside of the package with carbon dioxide generated from the contents. The film includes a substrate layer, an adhesive layer, and a low-adsorptive heat-seal layer for suppressing adsorption and permeation of aromatic components.

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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.

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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.

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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.

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A novel film and packaging bag with improved fragrance retention and anti-slip properties. The film has a core layer with a fragrance-preserving layer sandwiched between biaxially oriented film and impact-resistant layers. This core layer improves fragrance retention compared to conventional films. The corona layer has fixed anti-slip strips with bumps to prevent the bag from sliding during handling.

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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.

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Moisturizing and fragrance-preserving packaging material that reduces plastic usage and is more environmentally friendly compared to traditional moisturizing packaging. The packaging uses base paper and aluminum foil instead of plastic films for heat-sealing and moisture retention. It has alternating layers of aluminum foil, glue, and base paper that seal together when heat is applied. This allows the packaging to maintain moisture and fragrance inside while avoiding the need for plastic films like BOPP.

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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.

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Packaging board for heat-not-burn pods that provides better protection and moisture barrier compared to existing paper boxes with plastic films. The packaging has a base plate with recessed blisters that have openings. A sealed container is formed inside each blister by covering the opening with a film. The pods are placed in the sealed containers to prevent exposure to air and moisture. This keeps the pods dry and preserves flavor.

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Packaging material for foods and other products that maintains freshness while also having good sealing properties. The packaging has multiple layers arranged in a specific order: 1) a breathable sheet, 2) a freshness-maintaining layer containing cyclodextrins, 3) a low-breathability sheet, and optionally 4) a reinforcing sheet. The breathable sheet faces the product, the freshness-maintaining layer contacts the product, and the low-breathability sheet provides oxygen barrier. This allows the cyclodextrins to maintain freshness while preventing oxygen ingress. The layers can be coated, laminated, or fused.

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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.

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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.

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Container with separate compartment for desiccant to preserve product freshness without contact, allowing scent sampling without opening. The container has a removable top section with a compartment for a desiccant or humectant. The compartment has openings connecting to the bottom section where the product is stored. This allows transfer of moisture, gasses, etc. between sections. The desiccant/humectant is isolated from the product but can still affect it indirectly. The removable top allows scent sampling without opening the main container.

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A packaging bag for long-term storage of processed foods like Danish pastries that have a porous base and a moist topping. The bag uses a synthetic film with no openings and a specific water vapor transmission rate to prevent moisture loss from the base and prevent drying of the moist topping. This allows maintaining crispiness in the base and moisture in the topping for an extended time.

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Active cardboard packaging for fresh fruits and vegetables that uses an antimicrobial coating inside the box to extend shelf life and prevent spoilage. The coating contains a polymer and inclusion complexes of cyclodextrins with essential oils. The cyclodextrins encapsulate essential oil molecules to form stable complexes. When relative humidity inside the box rises, the complexes release the antimicrobial essential oils to fight bacteria, fungi, and mold on the packaged produce. This prevents spoilage and extends shelf life. The coating composition and manufacturing method are provided.

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Fruit and vegetable packaging that retains aroma and freshness for longer storage times. The packaging has oxygen and carbon dioxide permeability levels optimized for specific fruits and vegetables. The oxygen permeability is 300-5000 cm^3/100g/m2/day atm, and the carbon dioxide permeability is 500-9000 cm^3/100g/m2/day atm. The packaging also has holes with a maximum diameter of 50 microns or more. This allows aroma components to be retained while preventing excessive gas exchange. The packaging material can contain polymers derived from 4-methyl-1-pentene. The optimized permeability levels and pore size help prevent spoilage and fermentation while retaining aroma. The packaging can store fruits and vegetables

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Packaging for fruits and vegetables that can retain aroma components for a long time, a fruit and vegetable packaging body, and a method for storing fruits and vegetables using the packaging. The packaging has low oxygen and high carbon dioxide permeability to preserve freshness. It also has small holes with max diameter of 50 microns to prevent gas escape. The packaging material is made from polymers with structural units derived from 4-methyl-1-pentene. The packaging is suitable for fruits like lemons, limes, and lychees that have low respiration rates. It allows storing these fruits for extended periods without spoilage.

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Packaging material for fruits and vegetables that allows retaining the aroma of fruits and vegetables for a long time while preventing spoilage. The packaging material has specific oxygen and carbon dioxide permeabilities, hole size, and resin composition to balance oxygen exchange for respiration control with aroma retention. The packaging member has oxygen permeability of 300-7000 cm^3/100g-day-atm, carbon dioxide permeability of 10000-20000 cm^3/100g-day-atm, hole diameter of 50 µm or more, and contains a polymer like polypropylene with 4-methyl-1-pentene units.

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Low odor multilayer packaging films containing recycled polymer content that prevent offensive odors from migrating out of the film. The films have an inner layer made of a recycled multicomponent material containing polyamide and polyolefin. Sandwiched between the inner layer are two odor barrier layers made of materials like polyamide or ethylene vinyl alcohol copolymer. These barrier layers block odorous compounds from escaping the film, preventing odor transmission to packaged products. The inner layer can contain recycled polyamide with odorous compounds that would otherwise cause odor. The barrier layers prevent odor migration, resulting in low odor packaging films suitable for organoleptically sensitive items like food.

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Food tray with nested compartments to prevent flavor and texture blending when heating multiple food items. The tray has a lower compartment with one food item and an upper compartment nested inside. An air permeable interface allows steam to escape during cooking. This prevents steam buildup and sudden release when removing the nested trays. The upper compartment can contain higher value foods like meat and vegetables, while the lower compartment has lower value items like pasta or rice. This prevents flavors and textures blending during heating.

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Composite sheet material for food packaging that provides improved shelf life and convenience compared to traditional cans and jars. The composite has two regions with different thicknesses. The outer region has a thin thermoplastic layer for sealing and a thicker layer for printing. The inner region has multiple thin layers for barrier properties. The composite can be printed using a stamping process and sealing the edges without needing labels or adhesives. The thin outer layer reduces weight and provides better grip. The thicker inner layer prevents odor and flavor transfer. The composite can also be folded and sealed to make containers without tools.

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Packaging for preserving the volatile compounds in cannabis and other volatiles containing products like herbs and spices. The packaging has a compartment for the product and another compartment with a permeable boundary. The second compartment contains a source of volatile chemicals selected to complement the product's aroma and flavor. The volatiles are infused into a dispersion matrix insert that slowly releases them into the product compartment. This preserves the volatile content of the product over time.

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Packaging system for preserving the volatile aroma and flavor compounds in cannabis products to prevent evaporation and degradation. The packaging includes a compartment for storing the cannabis product and a separate compartment with a permeable boundary containing a source of volatile compounds selected to complement the cannabis odor/flavor. The volatile compounds are infused into a dispersion matrix like a laminate or silicone rubber. This insert is placed in the cannabis product's packaging to slowly release volatiles into the cannabis, enhancing its aroma and flavor over time.

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Method for ripening cheese using biodegradable films to improve flavor, texture, and appearance compared to natural aging. The method involves packaging cheese in biodegradable films with specific transmission properties to prevent weight loss, mold growth, and odor absorption. The films allow controlled moisture and gas exchange during ripening. The films are made from biodegradable polymers like bioplastics. The packaged cheese is stored under controlled conditions to ripen without excessive drying or molding. The biodegradable films are compostable after use.

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Heat-seal liners for containers that allow scent and visual inspection of products without removing the seal. The liners have a central opening that permits aroma permeation and visual inspection through the seal. This allows consumers to smell and see the product inside without removing the cap. The liners also prevent leakage and spoilage. The liners are made by forming the central opening before laminating the layers together, then cutting individual liners from the laminate. This provides scent and visual access without compromising the seal's barrier properties.

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See-through high-barrier window bag with improved clarity, fragrance retention, and shelf life extension for food packaging. The bag has a composite structure with OPP film, kraft paper, PET film, and PE film layers. The OPP and kraft paper layers have matching holes to form a window. The PET layer has a side coated with a high barrier material. The high barrier is between the PET and PE layers to prevent scratching and preserve barrier properties. This allows seeing through the bag while improving moisture barrier and fragrance retention.

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Barrier plug for containers like pouches, bags, and bottles that have improved gas barrier properties and odor retention compared to conventional plugs. The plug has a cylindrical molded article with a thin resin layer made of a material with low oxygen and water vapor transmission rates. This layer is sandwiched between outer and inner layers. The low-barrier resin prevents gas intrusion and odor leakage through the plug. The plug attaches to the container with a spout body made of a different material.

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A powdered food composition that stably retains flavor and fragrance over time. The composition is made by spray drying a flavor emulsion using specific ingredients. It includes an excipient like maltodextrin, an oligosaccharide like inulin, and optionally an emulsifier and antioxidants. The emulsion is made by combining water, flavor, oil, and other substances, then spray drying and sieving. This composition provides long-lasting flavor and aroma stability in powdered foods compared to standard spray dried flavors.

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Fragrance-preserving packaging paper that helps plants age and develop flavor. The paper has layers in sequence from inside to outside: base paper, barrier layer, and fragrance-preserving functional layer. The barrier layer prevents moisture and oxygen ingress. The fragrance-preserving layer contains compounds that promote aging and flavor development in packaged items like tea. The barrier layer temperature is 100-240°C for coating. The paper weight is 6-250g/m².

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Packaging system for dairy products like yogurt that protects the product from light to prevent off-flavors but allows visibility of the interior. The packaging has a translucent material that blocks visible light in the wavelength range of 415-455 nm which is known to cause light-induced off-flavors in dairy products. However, the packaging is still translucent to allow some visible light in the 780-390 nm range that does not cause off-flavors. This allows customers to see inside the package while preventing light absorption that could spoil the product.

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Antioxidant active food packaging that inhibits oxidation reactions and protects food from spoilage, color change, and degradation caused by lipid oxidation. The packaging contains a natural antioxidant like rosemary extract incorporated into the polymeric material. The natural antioxidant scavenges oxygen radicals to prevent lipid oxidation in packaged foods.

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Reducing organoleptic degradation in packaged foods, especially sensitive foods like wine, by using a slip additive in the packaging film that doesn't migrate into the food and cause off-flavors. The slip additive is a polysiloxane instead of a fatty acid amide. This prevents oxidation and migration issues that can degrade the organoleptic properties of packaged foods. The polysiloxane can be added to the outer layer of multilayer films. This allows the packaging to have reduced friction and prevent the food from sticking, without impacting the taste.

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A packaging paper that helps preserve fragrances and promotes aging of packaged items like tea. The paper has a base layer, a barrier layer, and a fragrance-preserving functional layer. The barrier layer seals the paper fibers to prevent moisture exchange and provides a platform for beneficial microbes. The functional layer contains compounds that preserve fragrances. The paper is made by coating the barrier layer onto the base paper at specific temperatures.

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Packaged microwavable nut mix that enhances flavor and avoids overheating issues when microwaved. The packaged nuts have a sealed pouch with a vent closure. Inside, the nuts are arranged on a heat-activated susceptor. A coating on some nuts provides aroma enhancement. Gas flushing removes oxygen to prevent spoilage. Microwaving expands the package as moisture vaporizes. The nuts heat and darken without rupturing the seals. The vent releases aroma when opened. The sealed, vented pouch enables optimal microwaving without scorching or oxidation.

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Low-adsorption packaging material for fragrant contents like food and beverages that maintains flavor better than conventional packaging. The packaging uses a specialized laminate structure with a cyclic olefin resin in the outer sealant layer. This resin has low adsorption and permeability of aroma compounds like ethyl caproate and isoamyl acetate. The laminate also allows frame sealing processing for packaging bags and containers. The inner layers can contain base materials like paper for strength. The cyclic olefin resin sealant prevents flavor loss during storage and transport by minimizing aroma absorption and leakage.

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Packaging materials with low aroma absorption for fragrant products like food, beverages, and cosmetics. The packaging uses a special resin film containing cyclic olefin polymers like polynorbornene. This film has low adsorption and permeability of aroma components like ethyl caproate and isoamyl acetate. It can be used as a standalone film or laminated to other layers in packaging materials like bags and containers. The cyclic olefin resin suppresses aroma absorption compared to traditional polyolefin films.

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Low adsorption packaging materials for fragrant contents that have reduced absorption and permeation of aroma compounds like ethyl caproate and isoamyl acetate. The packaging uses a specific layered structure with a cyclic olefin resin-containing sealant layer. This layer suppresses aroma adsorption compared to conventional polyolefin layers. The cyclic olefin resin layer thickness is 20-50% of the total sealant layer. The outer surface of the sealant layer is a blend of cyclic olefin and low-density polyethylene for processability. The packaging layers can be made by extrusion or coextrusion.

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Low adsorption packaging film and bags for fragrant products like food and beverages that retain aroma better compared to conventional packaging. The film has a cyclic olefin resin layer on at least one surface to reduce aroma adsorption. This layer contains 15-60% cyclic olefin resin. The film can have additional layers. The cyclic olefin resin suppresses aroma absorption compared to traditional polyolefin layers. The packaging material and bags made from this film have improved aroma retention for fragrant products.

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