Abstract: A low scalping laminate material for food packaging is formed from a core layer of paper or paperboard having a first side and as second side. A polymeric coating is applied to the first side of the core layer. A food contacting barrier layer is disposed on the second side of the core layer. The food contacting barrier layer is formed from a plurality of series of layers of polymeric materials. Each series of layers includes a polyolefin layer, a tie layer, a polyamide resin layer, a tie layer and a polyolefin layer. The plurality is a whole number greater than one and the layers are applied to provide a weight ratio of materials in each series of 15:46 for each of the polyolefin layers, 5:46 for each of the tie layers and 6:46 for the polyamide resin layer. A low scalping carton is also disclosed.

Abstract: A composite barrier laminate for a carton for citrus juices that extends the shelf life of the citrus juice by inhibiting the proliferation of microbial growth therein. The composite barrier laminate has a plurality of layers with one layer being a thin barrier skin coat in contact with the juice. The skin coat is impervious to the antimicrobial agent D-limonene and is effective to prevent the migration of the D-limonene found in the citrus juice. A method for extending the shelf life of a citrus juice stored in a paperboard carton for preventing the D-limonene present in the citrus juice stored in a carton from migrating into the carton structure by making the innermost layer of the carton impervious to D-limonene is disclosed as is a method for preserving the antimicrobial properties present in a citrus juice that is stored in a paperboard carton formed from a laminate by preventing migration of D-limonene from the citrus juice into the laminate by making the innermost layer impervious to D-limonene.