Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A packaging film includes a heat sealable layer coated with one or more antifogging agents disposed in a binder, an antiblocking agent, and no more than about 800 ppm slip agent. The heat sealable layer includes a polymer that includes mer units derived from ethylene while the binder includes a polymer that includes mer units derived from an ester of (meth)acrylic acid and/or vinyl acetate monomers. The antiblocking agent can be in any layer of the film where it provides the desired effect. Such a film, as well as packages made therefrom, can be used to package a variety of products, having particular utility with respect to moist products.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A packaged product comprises a cooked meat product surrounded by a multilayer film which, in turn, comprises a first layer and a second layer. The first layer comprises a flavor and a binder. The binder comprises at least one member selected from the group consisting of polysaccharide and protein. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. The flavor and the binder are present throughout the thickness of the first layer. The first layer is between the second layer and the cooked meat product. Also disclosed is a process for preparing a packaged food product comprises cooking the meat product and thereafter packaging the meat product in the multilayer film as described in the packaged product.

Abstract: A method of verifying the authenticity of a packaged product involves providing a package that includes a product, a packaging material covering at least one surface of the product, and at least two fluorescent materials, which (a) each can be disposed in or on the packaging material, (b) each can be disposed in or on at least one surface of the product, or (c) can be separated so that at least one of them is disposed in or on the packaging material and at least one of them is disposed in or on at least one surface of the product. The package is exposed to excitation radiation including one or more wavelengths in the range of from about 250 to about 400 nm, the luminescent radiation emitted by said fluorescent materials is spectroscopically detected in the wavelength range of about 300 to about 475 nm, and an intensity versus wavelength plot of the emitted radiation over at least a portion of the range of wavelengths detected is compiled.

Abstract: A multilayer film has a first layer and a second layer. The first layer comprises an additive, a binder, and a crosslinking agent. The additive is a flavor, fragrance, colorant, antimicrobial agent, antioxidant, chelating agent, and/or odor absorbent. The binder is a polysaccharide and/or a protein. The crosslinking agent comprises a compound with at least two carbonyl groups. The second layer comprises a non-water-soluble thermoplastic polymer comprising at least one member selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. Each of the additive, binder, and crosslinking agent are present throughout a thickness of the first layer. Preferably, the first layer is coated onto the second layer, which is preferably a non-water-soluble thermoplastic polymer, e.g., polyolefin, polyamide, and/or polyester.

Abstract: A degradable article comprising a polyurethane polymer gel or foam whose polymer structure contains hydrolytically unstable ester linkages and various additives. The article can be constructed so that some of the additives are released from the article at a sustained rate. In a preferred embodiment the additives are sensory stimulants for marine or aquatic organisms and the article is used as bait for those organisms. Such sensory stimulants can include high molecular weight thickeners, to impart a slippery texture.

Abstract: A method of reclaiming unset cement compositions by mixing a polymethoxy polyphosphonate to the unset composition to cause long-term retardation of cement hydration and subsequently treating the composition with a set accelerator to reinitiate hydration.

Abstract: Storage stable pesticide compositions comprising neem seed extracts which contain azadirachtin as the active pesticidal ingredient wherein the compositions are characterized by their non-degrading solvent systems. In a first embodiment, the pesticide compositions contain solvent systems characterized as having greater than 50% by volume aprotic solvents and less than 15% by volume water. In a second embodiment, the pesticide compositions contain solvent systems characterized as having greater than 50% by volume alcohol and less than 5% by volume water. The pesticide compositions contain surfactant concentrations of at least about 1.0%, up to 10%.

Abstract: Storage stable pesticide compositions comprising neem seed extracts which contain azadirachtin as the active pesticidal ingredient wherein the compositions are characterized by their non-degrading solvent systems. In a first embodiment, the pesticide compositions contain solvent systems characterized as having greater than 50% by volume aprotic solvents and less than 15% by volume water. In a second embodiment, the pesticide compositions contain solvent systems characterized as having greater than 50% by volume alcohol and less than 5% by volume water.

Abstract: A class of modified hydrophilic prepolymers and polymers is disclosed which are characterized by their specific reactivity. Isocyanate-capped oxyethylene-based prepolymers are modified by reacting with a compound having an isocyanate-reactive group which is a sulfhydryl group, an amino group, a hydroxyl group or a carboxyl group, and a non-isocyanate-reactive group, in quantities sufficient to modify at least a portion of the isocyanate groups of the prepolymer. Where said first functional group is an amino group contained in a diamine or polyamine compound or is a carboxyl group, the modifying compound is present in quantities sufficient to modify all or substantially all of the isocyanate groups of the prepolymer.

Abstract: Modified hydrophilic prepolymers and polymers are disclosed wherein the prepolymers and polymers are characterized by cell growth enhancement, and, in some instances, antibody production stimulation. Isocyanate-capped oxyethylene-based prepolymers are modified by reaction with a compound having at least one isocyanate (NCO) reactive group. Preferably, the NCO reactive group is a sulfhydryl group, an amino group or a carboxyl group, in quantities sufficient to modify at least a portion of the isocyanate groups of the prepolymer. The prepolymer and polymer also express a free functional group, preferably an amino, sulfonic acid or a sulfhydryl. When the free functional group is sulfhydryl or sulfonic acid, antibody production stimulation, as well as cell growth enhancement, is observed.