Abstract: A method of providing a food storage product dispensing kit for de-bulking food includes a plurality of re-sealable primary bags and a plurality of secondary pouches, wherein the secondary pouches are adapted and configured to be worn and inverted over a user's hand as well as minimize freezer burn of food items therein.

Abstract: This invention relates to coatings for wood and improvement in the surface properties of cured coatings of the invention. The invention further relates to a method for improving at least one property such as mechanical, optical or a combination thereof and to a process for preparing a nanocrystalline cellulose-containing hydrodispersible, hydrosoluble and hydrophobic wood coating.

Abstract: A package made of plastic material for storage, transportation and commercialization of ‘formosa’ papaya, which comprises an envelope formed of a pellicle of thermoplastic film, with a plurality of orifices spaced through its surface, and sealed by a mechanized system known as flow pack, the package capable of reducing the physical damages imposed to the fruit's outer skin, lingering the ripening, and reducing the action of pathogenic agents disseminated by handling the fruit during transportation, as well as in the selling spots, adding nutritional safety to the product and reducing the losses imposed to rural producers.

Abstract: Proposed is a package for objects that have a portion of liquid, comprising a container (1) which consists of a liquid-impermeable material for receiving the object (9) and a dimensionally stable hollow body (10, 13, 15) which has at least one opening (12, 14, 16) and is arranged in the container (1) and receives the liquid that escapes from an object (9) arranged in the container (1).

Abstract: The presently disclosed subject matter is directed to an article that enables on-demand blooming of an oxygen-sensitive product packaged within the interior of the article. Specifically, the product can be packaged between two films, wherein at least one of the films is oxygen-permeable. The edges of the films can be attached to one or more suspension frames, such that the product is suspended between the two frames. The oxygen-impermeable film is covered in with an oxygen-impermeable material that can be removed on demand to promote blooming.

Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.

Abstract: A packaged product has an easy-open packaging article surrounding and adhering to a cooked meat product. The packaging article comprises a multilayer film having a first layer that is a seal layer which is an inside layer of the package and a second layer that bonds to the first layer with a bond strength of at least 36 grams per inch. The second layer, or a third layer with the second layer being between the first layer and the third layer, comprises a tear-enhancing component comprising at least one member selected from the group consisting of an inorganic filler and an incompatible polymer blend. The layer comprising the filler and/or incompatible polymer blend allows the package to be torn open without delamination occurring between the seal layer and the tie layer.

Abstract: The present invention concerns a coating wax for food product, comprising at least one block copolymer formed of at least one block polymer (A) derived from the polymerization of at least two monomers (MA), the same or different, derived from long chain fatty acids, the said long chain comprising 14 to 34 carbon atoms; and of at least one block polymer (B), different from (A), derived from the polymerization of at least two monomers (MB), the same or different, derived from short chain fatty acids.

Abstract: A method for packaging a fresh food product, such as fruit and vegetables, provided externally with a protective peel, having at least a peeling step, in which the peel is removed from the product. After the peeling step, the method provides at least a covering step, in which at least a covering film is associated with the external surface of the product. The method also provides a molding step in which the covering film is made to adhere to the external surface of the product.

Abstract: A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.

Abstract: Disclosed are a composite film, and use of the film, in which the film has an oxygen permeation rate of from about 50 to about 2000 cm3×mil/[m2×day] and comprises or is produced from at least one sealant layer and at least one barrier layer for packaging fresh meat or fish product. The sealant layer comprises an ethylene or ethylene copolymer that contacts the fresh meat or fish product which has been pretreated in an oxygen atmosphere having a pressure of about 6 to about 20 bar (6×105 to 2×106 Pascals).

Abstract: Easy to open peelably sealed packages are disclosed which comprise a container having at least one surface of foamed poly(ethylene terephthalate), a product contained in the container and a lidding film containing the product and sealed to the periphery of the container, said lidding film having at least one surface of a copolyester, wherein said foamed poly(ethylene terephthalate) surface of the container and said copolyester surface of the lidding film are peelably sealed to each other. The packages are suitable for the packaging of food products which can be heated in the package.

Abstract: Methods of imparting functionality to a food surface are described. In general, a tubular food casing having a surface coated with a polyvinyl alcohol-polyethylene glycol graft copolymer is contacted with a food surface. The functionality is imparted onto the food surface, and in some instances, the polyvinyl alcohol-polyethylene glycol graft copolymer is subsequently removed.

Abstract: The presently disclosed subject matter is directed to an article that enables on-demand blooming of an oxygen-sensitive product packaged within the interior of the article. Specifically, the product can be packaged between two films, wherein at least one of the films is oxygen-permeable. The edges of the films can be attached to one or more suspension frames, such that the product is suspended between the two frames. The oxygen-impermeable film is covered in with an oxygen-impermeable material that can be removed on demand to promote blooming.

Abstract: The invention relates to the use of special isocyanate-terminated polyurethane prepolymers in adhesive formulations. Said adhesive formulations can be used in applications in which it is important to prevent or minimize migration of adhesive components when the adhesive layer is in direct or indirect contact with substrates that are sensitive thereto.

Abstract: A system for preserving food, including a substantially anhydrous food mass, a substantially vitreous layer surrounding the substantially anhydrous food mass and defining an enclosure, and a partial vacuum formed within the enclosure. The substantially anhydrous food mass is typically a freeze-dried and compacted body, and the enclosure is typically defined by a contiguous glass shell, more typically a non-porous glass shell, enveloping the food mass.

Abstract: A description is given of food coating compositions comprising a) a plastics dispersion or a mixture of plastics dispersions comprising at least one homo- or copolymer poly(meth)acrylate having at least 55% by weight (meth)acrylate monomer units and also 0.1 to 30% by weight of at least one protective colloid, and also b) aids and/or additives used for producing food coatings. The coatings are distinguished by sufficiently high water vapor transmission rates, low water absorption capacity and also low reemulsification capacity and have good mechanical properties in the moist state.

Abstract: The invention provides a composition containing reduced coenzyme Q10, which is useful as a pharmaceutical product, food, cosmetic, animal drug, feed, and the like, as well as a stabilization method thereof. The oxidation of reduced coenzyme Q10 into oxidized coenzyme Q10 by molecular oxygen can be suppressed by setting, in a composition containing reduced coenzyme Q10 and at least one kind of oil component selected from the group consisting of fat, oil, a mixture thereof, fatty acid, wax and a surfactant, the weight ratio of the reduced coenzyme Q10 to the oil component to not less than 1/4 when the composition is a liquid, and not less than 1/9 when the composition is a solid.

Abstract: To develop a frozen packaged sushi which can be spontaneously thawed and a method of thawing a frozen packaged sushi. [MEANS FOR SOLVING PROBLEMS] (1) A frozen packaged sushi having been packaged in a plastic film and sealed, characterized in that the sugar content of cooked rice constituting the sushi is from 7.0 to 12.0%, and use is made of cooked rice prepared preferably by heating rice from room temperature to 98° C. within 10±2 minutes and then maintaining at 98 to 100° C. for 20 to 40 minutes; and (2) a method of thawing a frozen packaged sushi characterized by comprising thawing the frozen packaged sushi as described in the above (1) by allowing to stand in an atmosphere at 5 to 30° C. for 2 to 10 hours.

Abstract: A heat-sealable, coextruded composite polymeric film comprising a substrate layer comprising a first copolyester material having on a surface thereof a heat-sealable layer comprising a second copolyester material wherein: (i) the first and second copolyester materials are different from each other; (ii) the copolyester of the substrate layer comprises an aromatic dicarboxylic acid and a saturated aliphatic dicarboxylic acid of formula CnH2n(COOH)2 wherein n is 2 to 8; (iii) the heat-sealable layer comprises one or more wax(es); and (iv) the composite film is shrinkable or thermoformable; and the use thereof as a packaging film, particularly as, or in the manufacture of, a lidding film for heat-sealing to a receptacle containing a food product.

Abstract: The present invention relates to printed antifog films suitable for the packaging of food products having an improved ability to maintain their antifogging properties after being wound up into a roll and to the packages obtained therefrom. The films of the invention comprise an overprint varnish applied over the printed image on the antifog film, said overprint varnish comprising a vinylidene chloride polymer and a surfactant. The printed antifog film may be manufactured using conventional equipment by applying an overprint varnish in the final print station of the printing process.

Abstract: A packaging film comprises a dispersed-particle composition, which comprises a plurality of particles dispersed in a matrix medium of thermoplastic polymer. The particles comprise silicate platelets. Intercalating agent of one or more phospholipids is sorbed to the silicate platelets.

Abstract: A polymeric sheet having low density and comprising a low to non-existent amount of cyclic olefinic polymers (COP) and/or cyclic olefinic copolymers (COC). The overall density of the sheet may be lower than water. The sheet may be stretched and then heat shrinked onto an article. The sheet may be used as a label or package to wrap articles therewith.

Abstract: An effervescent supplement tablet is especially adapted for use in a beverage. The tablet contains a supplement ingredient and effervescent ingredients, including citric acid and sodium bicarbonate. The effervescent supplement tablet may additionally contain nutritional ingredients, such as vitamins or/and minerals, flavoring, sugars, sweeteners and/or medicaments, minerals or an electrolyte. Such effervescent supplement tablets are housed in one or more peel away packages that are adhesively attached to an external surface of a water-containing vessel, so that the effervescent supplement tablets are part of a fluid refreshment system. The packages are made from sealed polyethylene film having a continuous aluminum coating, which is moisture resistant and enables the packages to withstand washing of the vessel. Each of the packages has a notch therein to facilitate tearing. One or more packages are torn open, and the effervescent supplement tablet is emptied into the bottled water to create a custom beverage.

Abstract: Embodiments of the present invention generally relate to resealable food bags utilizing an adhesive compound, and a method thereof. In one embodiment of the present invention, a resealable food stuff bag comprises a food stuff bag with an interior and an exterior, and an adhesive tape applied to the interior of the food bag, wherein the adhesive tape comprises a carrier with a first side and a second side, a layer of food-grade permanent adhesive applied to the first side of the carrier, and a layer of food-grade removable adhesive applied to the second side of the carrier.

Abstract: The present invention is directed to a cook-in film and to bags, pouches and the like made therefrom. The invention is further directed to a method of producing and preserving a food product using such a film, bag or pouche and to a packaged food product obtained therefrom.

Abstract: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables, fruits, meat, fish, crustaceans, or particulates thereof.

Abstract: A new and convenient article of commerce is comprised of a disposable cup having permanently vacuum heat-welded to the bottom thereof a small bag fashioned from woven, non-woven, or knitted natural plant fibers, or from woven or knitted synthetic fibers, which small bag contains dried tea leaves, soluble coffee or cocoa or any other dry beverage or beverage mix, a dried or dehydrated food such as a soup mix or a dried medicament such as dried antibacterial mouthwash, aspirin or other analgesic or antacid. The bag is fashioned with a seam along one side and at least a small portion or spot of that seam line is vacuum welded at a temperature between 100° C. and 200° C. and a frequency of about 20,000 kilohertz to the bottom of the cup form a permanent bond.

Abstract: The present invention relates to the use of aqueous copolymer poly(vinyl ester) dispersions which comprise cellulose ethers in an amount up to a maximum of 0.45% by weight in food-coating compositions, and also food-coating compositions which comprise these aqueous copolymer poly(vinyl ester) dispersions, and their use in the coating of food, especially in the production of hard cheese.

Abstract: The invention relates to a five-layered, biaxially oriented, shrinkable and sealable tubular film for the packaging and wrapping of meat or meat with bones and to the use thereof. The tubular film of the invention has an inner layer comprised of at least one heat-sealable copolyamide, a polyolefin middle layer, and an outer layer comprised of at least one homopolyamide, and two adhesion-promoting layers between the inner layer and middle layer and between the middle layer and outer layer. Such tubular films are remarkable for their superior seal seam strength and high resistance to puncturing.

Abstract: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved coatability, age resistors for starch-containing food products, and shelf-life extenders for foods and beverages which continue to maintain their microbiostatic properties even when added only in small amounts.

Abstract: The invention relates to a five-layered, biaxially oriented, shrinkable, sealable tubular film for the packaging and wrapping of paste-like foodstuffs, meat, or meat with bones and to the use thereof. The tubular film of the invention has an inner layer comprised of at least one copolyamide and at least one modified polyolefin, a layer of a modified polyolefin, a middle layer comprised of at least one homopolyamide and/or at lest one copolyamide and/or at least one copolymer of ethylene and vinyl alcohol and/or a modified polyolefin, a layer of at least one ethylene-vinyl alcohol copolymer, and an outer layer comprised of at least one polyolefin and/or at least one modified polyolefin. Such tubular films involve a significant improvement in the seal seam strength, in particular at low sealing temperatures, a high impermeability to oxygen and a comparable to markedly higher resistance to puncturing compared to prior art films.

Abstract: An apparatus for the portioning and depositing of food products in form/fill/seal machines and other food packaging machinery into pockets that are then evacuated and sealed. A food pump outlet is connected to a manifold which has a number of outlets corresponding to positions over the pockets. A cutoff knife blocks the flow from each outlet. A programmable logic controller activates a first knife causing it to open with a single accurate portion of food product being pumped through the outlet and then cut cleanly by the knife. The operation continues for the remaining pockets which are provided with a single distinct and accurate portion for each pocket. Optionally, a double cut operation may be programmed into the logic controller. Once the pockets are full, the controller signals the packaging machine to index.

Abstract: The invention relates to high gas barrier packaging films exhibiting good shrinkage and containing an antifog composition for modified atmosphere packaging of foods and the like. The films are useful for producing modified atmosphere packages that preserve and enhance the shelf life of food and non-food oxygen sensitive items. The films exhibit excellent shrinkage, permanent antifog, easy processing and low cost of manufacture.

Abstract: A rice ball wrapper comprises an outer film, an inner film and a sheet of food sandwiched between the two films. The inner film comprising two film pieces having opposed sides lapping over each other at an approximate widthwise midportion of the wrapper. The outer film is provided at an approximate longitudinal and widthwise central portion thereof with tabs for tearing the film from the central portion to longitudinal opposite ends thereof. The tabs are formed by an incision made in the film through the thickness thereof.

Abstract: There is disclosed a method for producing food product packages which produces packaging having the desirable characteristics of the conventional overwrap food tray with printed film and excellent storage and display characteristics achieved with modified environment packaging. The fresh food products suitable to be packaged by the method include fresh meat, particularly ground beef, fruits, and vegetables, particularly mushrooms. The method has an advantage of using generally conventional tray wrapping apparatus and generally conventional trays and involves the use of a flexible plastic wrap material preprinted and also perforated with microperforations of predetermined size and density to be permeable to air while inhibiting any flow of liquids from the package.

Abstract: A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The food product includes a wrapper that contains a food item having a primary fruit substance and a release agent that is associated with the outer surface of the food item such that it substantially prevents the wrapper from adhering to the food item as the wrapper is removed from the food item. Consequently, the wrapper can be removed from the food item without a portion of the wrapper clinging or sticking to the food item and without any portion of the wrapper tearing away from the body of the wrapper and attaching itself as a remnant to the food item. Thus, the consumer does not have to contend with the tediousness of detaching the wrapper from the food item or the messy experience of sticky hands.

Abstract: A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one preferred thickening composition. The rapid-setting gel allows the food product to be shaped and packaged, while the slower-setting gel allows the food product to be provided with desired texture characteristics that appeal to the consumer.

Abstract: The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Abstract: The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising shellac and polyamide, and to the coated long-keeping sausages and hard cheese obtainable by such method.

Abstract: A wrapper for housing chewing gum. The wrapper includes a substrate having a front and a back surface. The front surface includes a top edge, a first side edge, a bottom edge, a second side edge, and three areas of adhesive. A first area of adhesive is located along a portion of the front surface that is adjacent to the first edge and the top edge. A third area of adhesive is located along a portion of the front surface that is adjacent to the second side edge and the top edge. And a second edge of adhesive is located along a portion of the front surface that is in juxtaposition to, but not touching, the bottom edge. A stick of chewing gum and method of wrapping the stick of chewing gum are also provided.

Abstract: A wrapper for housing chewing gum. The wrapper includes a substrate having a front and a back surface. The front surface includes a top edge, a first side edge, a bottom edge, a second side edge, and three areas of adhesive. A first area of adhesive extends along a portion of the front surface that is adjacent to the first edge. A third area of adhesive extends along a portion of the front surface that is adjacent to the second side edge. And a second edge of adhesive extends between the first and third areas of adhesive of a portion of the front surface that is in juxtaposition to, but not touching, the bottom edge. A stick of chewing gum and method of wrapping the stick of chewing gum are also provided.

Abstract: A food item is disclosed produced in the preferred form by an apparatus (10) including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In a preferred form, the saddle (36') is in the form of a block having first and second lower surfaces (118, 120) corresponding to the shape and located adjacent the first forming roller (18) and the anvil roller (20) in their mating side (32).

Abstract: A food item includes one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced patterns each formed including depressions (196, 198) and/or grooves (24). Food (14) is simultaneously fed by a saddle (36, 36') between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). In the preferred form, the food items include one or more continuous strings (14e, 14f) and one or more continuous, thin strips (14c, 14d) of food adhered to the support material (16).

Abstract: A label assembly is provided allowing the aesthetic packaging of vegetables, other food items, or other products, for point of purchase display in a simple, versatile and effective manner. First and second flexible strips of material (e.g. paper or plastic) have a header formed at one end and are overlapped at the other end to be held together by adhesive. An adhesive pattern of discrete spaced adhesive elements is provided on the inner face of at least one of the strips and engages the container or covering of a product being packaged so that the label assembly does not inadvertently detach from the package. The label assembly is particularly suited for use with a microwavable tray having an open top covered by plastic shrink wrap and containing vegetables (there being no adhesive where the label covers the open top), or for encircling a number of low density polypropylene bags (e.g. containing vegetables) which are held together by the label assembly.

Abstract: A package for shingled food slices (e.g., sliced bacon), including:a. a substantially flat support member supporting thereon a group of shingled food slices;b. a flexible film enclosing the food slices on the support member, the film being sealed to the support member outside the periphery of the food slices and substantially conforming to the shape of the food slices; andc. one or more printed images on at least one of the support member and the flexible film.

Abstract: A packaged product has a film configured around a cooked meat product. The cooked meat product is adhered to a meat-contact surface of the film. The meat-contact surface of the film comprises an olefin/acrylic acid copolymer having a Vicat softening point, in .degree.F., of at least 232 minus 5 multiplied by the weight percent of acrylic acid mer in the olefin/acrylic acid copolymer. The cooked meat product comprises at least one member selected from the group consisting of sausage, bologna, mortadella, braunschweiger, and high-wateradded added ham. The olefin/acrylic acid copolymer has been found to adhere well to high fat/low protein meat products is orientable for the formation of heat-shrinkable films, and provides a stronger seal than previously available olefin/acrylic acid copolymers.

Abstract: Apparatus (10) is disclosed including first and second forming rollers (18, 21) which rotatably abut with an anvil roller (20). The forming rollers (18, 21) each include a periphery forming a continuous forming surface including a plurality of axially and circumferentially spaced grooves (24) each formed as a continuous depression arranged in a serpentine and non-intersecting manner. Food (14) is simultaneously fed between a continuous strip of support material (16) and a continuous ribbon of film material (66) as they pass between a first abutment nip of the first forming roller (18) and the anvil roller (20). After extending partially around the periphery of the first forming roller (18), the materials (16, 66) and the food therebetween pass around an adjustable idler roller (70) to between a second abutment nip of the second forming roller (21) and the anvil roller (20).

Abstract: A method for providing single units of sugarless chewing gum and compositions so packaged. Individual pieces of chewing gum are provided which units will have a sufficiently long shelf life in order to allow the units to be sold and carried by a consumer even in environments that are detrimental to the stability of chewing gum, e.g., high temperature and humidity. To this end, a piece of chewing gum is provided that is substantially sugar free and that is surrounded by a wrapper, with at least a first portion of the wrapper being sealed to a second portion of the wrapper to create a sealed environment that houses the piece of chewing gum. The wrapper has a moisture vapor permeation rate of less than 0.10 g/100 in.sup.2 /24 hr at 100.degree. F., 90% RH as measured by ASTM method F1249-90. In an embodiment, the wrapper has an oxygen permeability that is less than 0.10 cc/100 in.sup.2 /24 hr at 1 ATM as measured by ASTM method D3985-81.