Abstract: The invention relates to a multilayer film comprising the following sequence of layers: A) a polyolefin foam base layer containing 0.5 to 25 percent by weight of at least one nucleation agent; B) a layer based on at least one polyolefin of foam layer A); C) an optional polyolefin-based connecting layer; D) an optional bonding layer; E) an optional gas-tight and/or odor-proof barrier layer; F) a bonding layer; G) an optionally sealable and/or peelable surface layer. The total thickness of layers A) and B) ranges between 0.5 and 2 mm while the thickness of layer B) ranges between one sixth and one half of the thickness of layer A).

Abstract: A packaging material used for wrapping foodstuffs and for inhibiting the growth of micro-organisms in foodstuffs, the packaging material having a metal-ion sequestering agent capable of removing designated metals ions from the surfaces of the foodstuffs and from liquid extrudates of foodstuffs.

Abstract: A package, which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, a channel defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of the impermeable film provides for the exchange of gases into and out of the package. The channel for exchanging of gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film, which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product. The channel for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: A packaged food product includes a food product and a package enclosing the food product. The package may be formed from a coated, printed film that includes a substrate film including one or more thermoplastic materials and having an average thickness of less than about 15 mils. An image is printed on the print side of the substrate film. A radiation-cured varnish covers the printed image. The radiation-cured varnish was formed by coating the printed image with a radiation-curable varnish that includes one or more polymerizable reactants and optionally one or more photointiators. The radiation-curable varnish is subsequently exposed to radiation sufficient to polymerize at least 90 weight % of the polymerizable reactants. When the coated, printed film is tested according to the FDA migration test protocol, no more than 50 parts per billion total of any of the polymerizable reactants and the optional photoinitiators migrate within 10 days at 40° C.

Abstract: Container for heating food in an electrical bread toaster or other radiant heating device comprises a closed or partially open pouch formed of flexible sheet material comprsing a woven fabric, such as glass or KEVLAR fibers, coated or impregnated with an electrically non-conductive heat resistant material, for example PTFE.

Abstract: A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food casing in an amount of from about 200 to about 1200 mg per square meter. The polyglyceryl ester may be almost any polyglyceryl ester having from about 1 to about 4 ester groups formed with carboxylic acids having from about 6 to about 18 carbon atoms. The polyglyceryl ester may for example be selected from triglyceryltetraoleate and triglycerylmonooleate. The food casing has superior meat release characteristics in certain applications.

Abstract: A dual ovenable film having a first layer comprising one or more polyamides and a second layer comprising one or more polyamides. The first layer forms the first outer surface of the film. The second layer has a melting point of at least about 210° C. The film is capable of forming a water-containing package by providing two 4 inch by 6 inch sheets of the film each having four perimeter sides, placing the sheets in superimposed, coextensive arrangement having the first layers of the films in contact with each other, and heat sealing three perimeter sides of the sheets together using a ?-inch wide sealing bar at a temperature of 290° F., a dwell time of 0.5 seconds, and a sealing pressure of 40 psig to form an open pouch having heat seals along three of the four perimeter sides. The open pouch can be filled with 100 milliliters of distilled water at a temperature of 73° F.

Abstract: High end or premium bread, including presliced loaves, are inserted into a preformed inner bag by an automatic bagging machine. The open end of the inner bag is gathered and sealed, and thereafter the inner bag is heat shrunk to closely enclose a loaf. Then the heat shrunk inner bag and enclosed loaf is bagged by a second automatic bagger, and the outer bag is then closed by an automatic bag closer. The inner bag preferably has a gusseted closed end which is adjacent to the openable end of the outer bag for presentation to a consumer. Such closed end of the inner bag can have bag weakening perforations or scores for convenient opening by the consumer.

Abstract: The present invention relates to the use of a hydrophilic membrane to provide by the process of pervaporation through the membrane water suitable for agricultural irrigation, industrial use, hydrating or rehydrating of food or agricultural or pharmaceutical compositions. The present invention also relates to a water purification apparatus which includes the hydrophilic membrane, comprising one or more layers of hydrophilic polymers, to purify water which may contain suspended or dissolved impurities and solids, including but not limited to seawater, brackish water and other kinds of polluted water.

Abstract: A heat resistant and heat sealable tear tape that can be used with a plastic package. The tear tape comprises a layer of an oriented film and a layer of a polymer sealant material. The polymer sealant has a melt temperature of below approximately 220° F. A plastic package can be made having a tear tape to provide a hermetically sealed package with a tear tape.

Abstract: A generally transparent flexible packaging structure having an anti-transfer layer which, in a closed and sealed package, is at or close to an interior surface of the package. A contained food product in the package has a tendency to deposit a food product component on the interior surface of the packaging material and to thereby have a visually obscuring affect on transparency of the packaging structure. Anti-transfer material in the anti-transfer layer migrates to the interior surface of the package and interacts with the visually-obscuring component of the contained food product, thereby to attenuate or eliminate the visually obscuring effect of such component. Preferred primary polymer in the anti-transfer layer is EVA. Preferred anti-transfer materials include fatty acid esters and other amines and derivatives. The invention includes certain aspects of multiple layer packaging structures, closed and sealed packages, and methods of packaging food product.

Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, means defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of said impermeable film provides for the exchange of gases into and out of the package. The means for exchanging gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product, said means for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.

Abstract: An end-seal patch bag has a patch which extends more than 50 percent of the total transverse distance around the bag, the patch covering at least a portion of at least one side edge of the bag. A side-seal patch bag has a patch which extends more than 50 percent of the total longitudinal distance around the bag, the patch covering at least a portion of the bottom edge of the bag. For both end-seal and side-seal patch bags, the patch covers at least a portion of each lay-flat side of the bag. The invention includes a process for making these end-seal and side-seal patch bags, as well as packaged products utilizing these patch bags. By providing a patch which covers more than just one lay-flat side of the bag, the use of a second patch can be avoided, together with the inefficiency, alignment, and registration challenges encountered if more than one patch is applied to the bag.

Abstract: A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.

Abstract: A dyestuff capable of undergoing a clearly visible colour change when contacted with a color-developing material is dispersed in the body of a plastics film and used in the identification of goods. The film can be used for packaging of the goods or as a label or seal affixed to the goods. When testing the authenticity of packaging goods, the plastics film is marked with the color-developing chemical to produce a colored mark on the package. The dyestuff is preferably a latent dyestuff which is colorless and invisible to the eye under ambient conditions for use of the film but which forms a clearly visible color when contacted with the color-developing material.

Abstract: A packaged food article includes a meat product and a thermoplastic, heat shrinkable film. The film includes a meat-contact layer that contains a polymer which includes mer units derived from a C2-C4 &agr;-olefin. The film is sealed so as to form a bag which encloses the meat product. At least one of the seals defines an arc which includes at least four segments. Each of the segments has a radius of curvature which differs from the radius of curvature of any adjoining segment. When the packaged food article is subjected to a temperature of from about 50° C. up to about the Vicat softening point of the polymer of the meat-contact layer, the packaged food article takes the general shape of a poultry breast.

Abstract: A thermoformable, puncture-resistant multi-layered film with surface slip, prepared by coextrusion and built up from polyolefin-based, polyamide-based and adhesion promoting polymer layers and its use for packaging sharp-edged goods, in particular foodstuffs.

Abstract: Oxygen scavenging materials incorporated into or attached to a package such as a gable-top or rectangular carton, used to package foods, beverages or other oxygen sensitive materials, and thereby increase shelf-life by decreasing oxygen in the headspace of the package, and decreasing oxidation of the packaged product.

Abstract: A recloseable multibag freezer bag including an inner liner bag and an outer support bag. The inner liner bag is a thermoplastic with a thickness of less than 2 mil and a specified secant modulus, has a mouth through which the interior of the inner liner bag is accessible, and is joined by a mouth seal to the throat of the support bag along the entire length of the mouth of the liner bag substantially enclosing an air space between facing walls of the inner liner bag and outer support bag. The outer support bag is a thermoplastic, and has a mouth and a throat. A recloseable mouth seal is affixed to its mouth to provide recloseable access to the interior of the liner bag through the outer bag while maintaining the enclosed air space between the inner and outer bags.

Abstract: An aliphatic polyester stretched film which has excellent flexibility and heat resistance and manifests no bleeding of a plasticizer, an aliphatic polyester composition which is a raw material of the stretched film, and a package using the stretched film. The film can be prepared from an aliphatic polyester composition comprising 10 to 60 parts by weight of at least one compound selected from (A) a compound represented by the general formula: R1OCH2CH(OR2)CH2OR3 (wherein, at least one of R1, R2 and R3 represents an acyl group having 6 to 18 carbon atoms, and remaining groups represent a hydrogen atom or an acetyl group.) and (B) a compound which is a reaction product of a condensate of 1 to 10 glycerin units with a carboxylic acid having 6 to 18 carbon atoms, based on 100 parts by weight of an aliphatic polyester. The aliphatic polyester stretched film can have a crystallinity of 20 to 60% which is obtained by molding the composition, and the film can be formed into a package obtained.

Abstract: Non-wax film structures having three layers wherein the first skin layer comprises a polymer or blend of polymers and a hydrogenated aliphatic hydrocarbon additive; a second core layer comprises a polymer or a blend of polymers, a hydrogenated aliphatic hydrocarbon additive and regrind material; and a third sealant layer comprises a polymer or blend of polymers and a cheese release agent are disclosed. The film structures are useful in the packaging of food products, especially cheese.

Abstract: A coextruded, retortable film includes a core layer having an ethylene/vinyl alcohol copolymer; two intermediate layers including a polyamide; two adhesive layers including a polymeric adhesive; and two outer layers including low density polyethylene, medium density polyethylene, high density polyethylene, ethylene/alpha olefin copolymer, propylene homopolymer, and/or propylene/alpha olefin copolymer. A method of packaging a product using this film, and a package, are disclosed.

Abstract: A frozen food product which includes a raw protein portion, a raw or an only partially cooked or blanched vegetable portion and a sauce, contained in a sealed cooking pouch made primarily of paper and a susceptor layer, preferably aluminum, which may be placed in an oven or microwave oven so as to cook the contents of the cooking pouch. The raw protein product is preferably one of fish, beef, poultry, pork or veal. The vegetables are raw or blanched vegetables such as julienne peppers, celery, carrots, onions, zucchini or broccoli. The blanched vegetables are only partially cooked so that the time remaining to complete cooking of the vegetables is approximately the same as the time required to cook the raw protein portion.

Abstract: Use of a pigment of the formula (I) wherein R is chloro or methyl as a colourant in plastics materials for food packaging.

Abstract: This invention relates to a method and the respective device for pulling cones or containers or similar supports containing an edible product, in particular ice-cream cones, out of the moulds. According to the invention at least one blast of air under pressure is played against the upper edge of the mould, just near the air-casing between mould and cone until it causes the lifting of the latter, after which the locking of pincers around the cone is controlled, which cone leans against the arms of said pincers and can be removed.

Abstract: This invention relates to a novel method for the storage and transport of fresh fruit, vegetables and cut flowers. More particularly, this invention pertains to a novel method to prolong the postharvest life of such horticultural produce that is packaged in a modified atmosphere by the inclusion of a small amount of nitric oxide gas into the package.

Abstract: Methodology for packaging and packages for meat or other foodstuffs in a carbon dioxide rich low oxygen environment by including without the packages carbon dioxide generating material and oxygen removing material where the production of carbon dioxide is not dependent upon removal of oxygen.

Abstract: Films, containers made of high density polyethylene, and articles made therefrom exhibit, for a given density, improved resistance to water vapor transmission. The high density polyethylenes are produced in a metallocene-catalyzed production process. Alternatively, for equivalent water vapor transmission rates (WVTR) an article formed in accordance with the invention will exhibit improved physical properties, such as dart drop impact, more balanced tear properties and improved machine direction (MD) tear properties. Additionally, these high density polyethylenes show a low level of extractables and an excellent organoleptic profile.

Abstract: A method for packaging food items, such as processed cheese, into a plastic film package that entirely encloses the food item with peelable heat seals, such as hermetic peelable heat seals. The heat of the food item is used to activate a sealant within the plastic film. Plastic film formulations are provided for this purpose.

Abstract: A method for packaging, cooling, and storing fresh produce is disclosed. The produce is placed in a plastic bag having apertures that control ventilation so as to admit a fumigant gas but prevent significant moisture loss. Multiple units of the bagged produce are, in turn, placed in a corrugated shipping container. Using the bag design shown it has been found that humidity of the cold storage environment may be safely reduced to about 65-75% without significant deterioration of the contained produce. This is in contrast with the usual 90% RH environment needed to prevent moisture loss. The reduced humidity environment effects a very significant improvement in shipping container compression strength. Storage at 70% RH, in contrast to storage at 90% RH, results in an almost 50% improvement in compression strength. The result is less damage to the containers and their contents. Somewhat lighter weight shipping containers are also suitable, resulting in reduced costs.

Abstract: One or more patches adhered to a bag have a first-patch-overhang-region and a second-patch-overhang-region, wherein at least a portion of said first-patch-overhang-region is adhered to said second-patch-overhang-region. The overhang regions are preferably present on separate patches adhered to the bag. The patches can extend completely around the bag, eliminating uncovered regions, thereby providing protection against puncture by a bone-in meat product packaged within the bag. This “full width patch bag” has been discovered to be particularly beneficial in reducing punctures in the packaging of whole bone-in pork loins. Other bag embodiments without patch overhangs are also disclosed, for solving the bone puncture problem by providing alternative full width patch bags.

Abstract: A packaged product comprises a boneless food product comprising at least one member selected from the group consisting of meat and cheese. The food product has added liquid thereon, for example brine which has been injected into (and is exuding from) a meat product, or brine in which cheese has been soaking. The film article surrounds the boneless food product, and is in contact with both the boneless food product and the added liquid. The packaged product exhibits a Standard Drop Test failure rate of less than 60 percent. A packaging process involves placing the boneless food product into a packaging article, which may be a bag, pouch, or casing, the boneless food product having added liquid thereon. The added liquid on the surface of the meat, together with juice from the meat, forms a liquid blend which deposits on an inside surface of the packaging article which is to be sealed.

Abstract: An object of the present invention is to provide a drawn polypropylene film as a wrapping material that has transparency and mechanical properties sufficient as a wrapping material yet having the needed gas permeability for maintaining the freshness of the enclosed goods and additionally enables control of permeability of gases to a certain proportion if needed even if secondary steps such as perforation processing, etc., are eliminated.

Abstract: A method and packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A fresh food item is wrapped in a packaging material comprising a substrate suitable for contact with food and a food treatment layer comprising a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to +4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Abstract: A sealed article comprising a multilayer film having at least 4 layers. The first layer is an inside layer comprising ethylene/alpha-olefin copolymer and/or polystyrene. The second layer comprises ethylene/unsaturated ester copolymer, anhydride-modified ethylene/alpha-olefin copolymer, anhydride-modified ethylene/ester copolymer, acid-modified ethylene/alpha-olefin copolymer, and/or acid-modified ethylene/acid copolymer. The third layer comprises ethylene/alpha-olefin copolymer and/or polystyrene. The fourth layer comprises ethylene homopolymer, ethylene/alpha-olefin copolymer, ethylene/vinyl alcohol copolymer, polyvinylidene chloride, polyamide, polyester, polyalkylene carbonate, polyacrylonitrile, and/or ethylene/unsaturated ester copolymer. At least 85 volume percent of the film is made up of polyolefin homopolymer, polyolefin copolymer, ethylene/ester copolymer, polystyrene, styrene/butadiene copolymer, EVOH, PVDC, and polyacrylonitirile.

Abstract: A heat resistant and heat sealable tear tape that can be used with a plastic package. The tear tape comprises a layer of an oriented film and a layer of a polymer sealant material. The polymer sealant has a melt temperature of below approximately 220° F. A plastic package can be made having a tear tape to provide a hermetically sealed package with a tear tape.

Abstract: The invention provides polymeric films for the storage or packing of plant material, the film being perforate and having a water vapor permeability of not more than 800 g m−2 day−1 and an oxygen permeability of not more than 200000 cm3 m−2 day−1 atmosphere−1, both permeabilities being measured at 25° C. with a relative humidity of 75 percent. Examples of polymers which can be used to make the film are regenerated cellulose, homo and copolymers of polyolefins, e.g. with vinyl acetate or methyl acrylate, polyesters and polyamides. Various plant materials, for example carrots, tomatoes, calabrese and mushrooms heat sealed in packs of films of the invention have shown improved shelf lives compared with similar plant materials packaged for example in polyethylene cling film or polyvinyl chloride stretch wrap.

Abstract: A multilayer film comprises: a first layer comprising a first homogeneous ethylene/&agr;-olefin copolymer; a second layer comprising a polyolefin; and a third layer comprising a second homogeneous ethylene/&agr;-olefin copolymer. The second layer is between the first layer and the third layer, the second layer is chemically different from the first layer and the third layer, and the multilayer film has an oxygen transmission rate of from about 500 to 50,000 cc/m2/24 hr STP. Also disclosed are a process for making the film, a packaging process using the film, and a product packaged in the film. The film is especially suitable for the packaging of oxygen-sensitive products, such as lettuce, and exhibits exceptional hot tack seal strength.

Abstract: A new and improved bulk sandwich package and method of packaging and merchandising is provided. A plurality of sandwiches are individually wrapped in gas permeable wrap and then bulk packaged in a modified atmosphere process, refrigerated and distributed to store locations or merchandisers where the bulk packages are refrigerated until needed, opened and placed in a refrigerated merchandiser for sale. The refrigerated merchandiser therefore provides consumers with a deli-style sandwich in stores without kitchen facilities, and permits the self-service purchase of the pre-assembled sandwiches.

Abstract: A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable to oxygen. After a food product such as raw meat is placed within the first package, the first package is sealed and then inserted into the second package without sealing the second package so as to create a pocket between the first and second packages. The system and method first employ an oxygen reduction technique such as evacuation, gas flushing, and/or scavenging to quickly reduce the oxygen level in the pocket to a first non-zero level, and then employ an activated oxygen scavenger to further reduce the oxygen level to zero percent after the package is sealed. The oxygen scavenger is activated with an oxygen uptake accelerator to increase the rate at which the oxygen is absorbed.

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: Plastic film packaging for containing an article. The packaging includes a continuous, tear-resistant film and a tearable tape strip. The film is formable to define an enclosed region for containing an article. The tearable tape strip is secured to the film. In this regard, the tearable tape strip is configured to controllably tear an opening through the film for accessing the enclosed region upon tearing of the tearable tape strip. By providing a continuous, tear-resistant film, the packaging is available to safely contain a wide variety of different articles, while withstanding the rigors of most shipping and handling environments. Further, the tearable tape strip allows an end user to easily open the packaging. In one preferred embodiment, a single tearable tape strip is provided and is formed as an internally tearable, reinforced strapping tape adhered to an inner surface of the film.

Abstract: A meat packaging apparatus includes a tray containing a modified atmosphere and meat product, a film sealed to the tray and including an opening, and a two-piece label attached to the film and covering the opening. The two-piece label including a first layer removably attached to a second layer, which is attached to the film. The second layer is made of a highly oxygen permeable material to allow oxygen to enter the tray when the top layer is removed.

Abstract: Sealed packages of foodstuffs which are biological materials, particularly fruit, are vented by a temperature-sensitive control unit. The control unit covers an aperture in a wall of the package. The control unit includes a barrier member which is secured over the aperture by a layer of temperature sensitive adhesive, and a force member which lifts the barrier member away from the aperture when an increase in temperature weakens the adhesive. The force member is preferably elastically deformed.

Abstract: A plastic packaging material which, when formed as a package having seams, will provide a predictable line of failure along a seam when the package is opened to prevent the package from tearing down the side. The predictable failure path is provided through a lamination process involving specific resins or blends of resins laminated in three (or more) layers in which an extruded inner layer forms a weak inner bond wholly within that inner layer to create the predictable line of failure and in which the process of forming the material does not inhibit processing speed, efficiency, and economics of materials used to provide this reliable openability.

Abstract: A method of preserving produce by providing a plastic packaging material having a thickness of up to about 500 microns and a permeability to water vapor exceeding about 1.5 g mm m−2 per day at 38° C. and 85-90% relative humidity, whereby when the material is used to package produce, no condensation or minimal condensation appears on a surface of the material. Related methods and products produced thereby are also described and claimed.

Abstract: Disclosed is a bag arrangement and packaging method for packaging bone-in cuts of meat using two bags to provide a double wall of film surrounding the cut of meat for bone puncture resistance. Both bags are bottom sealed bags formed of a heat shrink film, the inner bag has an interrupted bottom seal to provide an opening for venting air between the bags and the outer bag has a continuous bottom seal. The outer bag is longer than the inner bag so the outer bag can be closed without involving any portion of the inner bag in the closure. The bone-in cut of meat is inserted first into the first bag and then the first bag and its contents are inserted into the second bag, the bags are evacuated and then the outer bag is closed.

Abstract: The present invention relates to a method for determining the presence or absence of contaminating bacteria in a packaged food sample comprising storing food in a package having as a lining a hydrophilic polymeric composition, said composition preferably being permeable to water and at least one gas dissolved in water or water vapor and being selected from the group consisting of carbon dioxide, carbon monoxide, hydrogen sulfide, sulfur dioxide, hydrogen and ammonia gas and containing an indicator for detecting the presence or abscence of said gas; said indicator being polymerized or dispersed throughout said polymeric composition or coated onto a hydrophobic polymeric composition.

Abstract: Carbonated beverages can have a substantially reduced concentration of water soluble materials derived from biaxially oriented thermoformed beverage containers. Such containers can comprise a permeant barrier and an active trap for water soluble materials that can be removed from the thermoplastic by extraction into the carbonated beverage. The improved container material comprises a blow molded thermoplastic polyester web comprising a compatible modified cyclodextrin material having pendent moieties or substituents that render the cyclodextrin material compatible with the container thermoplastic. The cyclodextrin material, after it is added to the polymer material, acts as a barrier and to trap extractable materials as they permeate through the thermoplastic polyester. The cyclodextrin molecule has a large center cavity having properties that increase the likelihood that organic molecules will be absorbed and trapped in the center pore.