Abstract: Meat products such as poultry parts are injected with a base marinade or a base marinade massaged into the meat, the base marinade contains less than the total amount of seasoning desired in the meat product. The injected meat product is then placed upon a packaging material such as a tray previously coated with a seasoning layer and the meat product is then coated with another seasoning layer before being sealed in the packaging material so that the balance of the seasoning is supplied from the seasoning layers.

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: Aseptically sterilized package of a liquid nutritional product manufactured by (a) providing a multi-layered plastic sheet having at least one polymeric structural layer and at least one polymeric barrier layer; (b) passing the sheet through a peroxide bath; (c) locating the sheet in a sterile environment; (d) applying heat a plurality of times to the sheet; (e) forming the sterilized sheet into a container having a body portion; (f) filling the body portion with a liquid nutritional product; (g) sealing the container with a tabbed, multi-layered closure; and (h) separating the sealed container from the remainder of the sheet. Preferably the liquid nutritional product is infant formula. In the preferred embodiment of the invention, the sheet is a laminate having two structural layers, each being about 45% of the laminate thickness and secured to either side of the barrier layer, which is about 5% of the laminate thickness, by an adhesive layer of about 2.5% of the laminate thickness.

Abstract: A coated packaging material for packaging foodstuffs is prepared with a component mixture of egg white powder, a plasticizer, an emulsifier and water which, by coating mixture weight, are in amounts, respectively, of from about 25% to 30%, 10% to 15%, 2% to 5% and 50% to 63%, the mixture being applied on a packaging material to coat the material and then being heated to coagulate and dry the coating. Upon drying, the coating is made up of from about 60% to 70% heat-coagulated egg white, 25% to 30% plasticizer, 5% to 10% emulsifier and 3% to 8% water. The coated packaging material is employed for packaging a foodstuff so that the coating is positioned between the foodstuff and packaging material.

Abstract: The present invention relates mainly to a method of preparing foodstuffs based on fish flesh [i.e. the flesh of fish proper, and/or shellfish], and to foodstuffs obtained by this method. In the method of the invention, the fish flesh is mechanically mixed or kneaded to a moderate extent, i.e. the mechanical action avoids any significant irreversible spoiling of the fiber structure of the flesh, this action taking place in the presence of edible water-retaining compounds, in particular edible hydrocolloids. Mixing and/or kneading is continued until a uniform distribution is obtained in the mass of fish flesh of the water-retaining compounds and any other additives. The present invention is particularly applicable to the food industry. The present invention is mainly applicable to transforming fish proper, as distinct from shellfish.

Abstract: A food package having a built-in aroma. The package includes a food compartment and an aromatized substrate comprising a heat sensitive sealant which captures the aroma. The aromatized substrate is effective to preserve the aroma during freezing, refrigeration, and ambient storage, and is capable of releasing the aroma when the package with the food in the food compartment is heated in a microwave oven.

Abstract: A multilayer, preferably heat-shrinkable, thermoplastic film for cheese packaging which comprises(a) a core barrier layer comprising a blend of from about 40 to about 85% by weight of nylon 6/12 and from about 15 to about 60% by weight of ethylene-vinyl alcohol copolymer; and(b) a heat-sealing layer comprising an ethylene-.alpha.-olefin polymer with a density .ltoreq.0.915 g/cc.

Abstract: A multilayer polypropylene film which includes at least one base layer containing propylene polymer or a propylene polymer mixture and resin, and at least one outer layer containing .alpha.-olefinic polymers having 2 to 10 carbon atoms is disclosed. The resin has a mean molecular weight of.gtoreq.1500. The invention also relates to a process for the production of the multilayer film, and to the use of the film in a twist wrapping process.

Abstract: An improved grape storage and handling bag is disclosed. The bag has increased size and reduced venting. The bag of the invention has holes on one or both side walls of the bag to provide a percentage perforation ranging from 0.4 to 1.4%. The bag reduces water loss while still permitting SO.sub.2 ventilation. Grapes stored in the bags of this invention show reduced levels of water loss, stem browning, berry shatter, and decay. The grapes may be stacked in one or two layers. The bagged grapes are contained within a container and stacked in one or two layers within the containers.

Abstract: A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere sealed within the package is pure oxygen (100% O.sub.2). The plastic film may comprise polyethylene film or low density polyethylene film.

Abstract: A package having a lid bonded to a support member with a heat-seal to enclose a product between the support member and lid. The lid is at least partially heat-shrinkable and has a first peripheral portion and a second peripheral portion, the first peripheral portion being heat-contracted toward the heat-seal to a greater degree relative to the second peripheral portion so that the second peripheral portion provides a tab which can be manually grasped for peeling the lid.

Abstract: Packaging of fruit and vegetables, and other respiring biological materials, makes use of an atmosphere-control member comprising a gas-permeable membrane and an apertured cover member over the membrane. The combination results in a control member having a ratio of CO.sub.2 transmission rate to O.sub.2 transmission rate which is lower than the same ratio for the gas-permeable membrane. This is particularly useful for materials which are preferably stored in an atmosphere containing a relatively high proportion of CO.sub.2.

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: 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: 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 method of packaging perishable foods wherein the perishable food product is packed in a plurality of cartons and the cartons are stacked on a pallet for storage and/or transportation, including placing a sheet of material on a pallet to provide a bottom sheet, with the bottom sheet overhanging the sides of the pallet, stacking a plurality of cartons on the bottom sheet on the pallet to form a carton stack, covering the top and sides of the carton stack with a bag of a gas permeable material, the bag having a closed top and an open bottom with a lower edge, sealing the edges of the bottom sheet to the lower edge of the bag, introducing a quantity of nitrogen gas through an opening into the interior of the bag without withdrawing any gas from the bag, and sealing the opening to retain the nitrogen within the bag, and apparatus for packaging such perishable products. Preferably the gas permeable material is a selective permeable material which is more permeable to oxygen than to nitrogen.

Abstract: The invention is a produce bag that permits fumigation of the contained product but effectively prevents product moisture loss. The bag is perforated on one major surface only, the other surface being left imperforate. The perforations on the other surface provide from 0.35-2.0% open area on this surface. Perforations are preferably in the range of 0.12-0.18 inches in diameter and 50 or more are typically needed. When filled with produce, a single layer of filled bags is placed in a corrugated shipping container. The imperforate surface of the bag is placed downward in contact with the shipping container to prevents moisture loss to the container.

Abstract: A case-ready package and method of reducing discoloration in meat or poultry products enclosed within such packages when the packages are disposed in a stack of two or more packages. A non-textured and substantially smooth gas-permeable substrate is attached to the lower surface of the packages to allow air to flow into an underlying package in a stack of packages, thereby preventing or minimizing premature discoloration of packaged fresh meat or poultry product due to insufficient oxygen flow into such packages when disposed in a stack. In addition, the substrate may contain printed product indicia either directly or in the form of a label attached thereto.

Abstract: A package comprising a product support member, an O.sub.2 -permeable film over the product support member, and an O.sub.2 -impermeable film over the O.sub.2 -permeable film and in close proximity to the O.sub.2 -impermeable film, has an O.sub.2 -permeable region between the O.sub.2 -permeable film and the O.sub.2 -impermeable film. The O.sub.2 -impermeable film bounds at least a portion of an confined-O.sub.2 volume within the package. The confined-O.sub.2 volume comprises a gas comprising an amount of gaseous oxygen effective to inhibit discoloration of the product.

Abstract: A method for packaging fruits and vegetables, where a fruit or portion of a fruit, or a vegetable or a portion of a vegetable are packaged forming a wrapped product for transport or storage, the wrapped product having an open surface area of at least two-percent. The method comprises perforating a shrinkable film having a pre-shrunk size and a shrunken size with a plurality of apertures so that the apertures are spaced at selected positions on the pre-shrunk size of shrinkable film. The fruit or the vegetable is then enclosed in the pre-shrunk size of the shrinkable film so that when the pre-shrunk size is converted to the shrunken size, the shrunken size film forms a tight enclosure around a portion of the fruit or vegetable, such as a crown portion, and has a girdle of apertures around an open area of the fruit or vegetable, such as a stem area.

Abstract: An improved food package comprises a cook-in film encasing an in situ aqueous medium cooked meat product. The film has a polymeric olefin containing inner surface in adhering relation to the cooked meat product. The film inner surface is treated by a cold plasma in a confined region which has been evacuated to a pressure less than atmospheric pressure and to which a selected process gas other than air and containing less than 30% nitrogen has been added which results in a gas plasma that reacts with a film surface during cold plasma treatment to increase the surface energy of the film to more than 44 dynes/cm and provide a film that is both heat sealable to the package with an acceptable bond strength for sealing the package, and capable of adhering in a uniform and well controlled manner to the cooked meat product during cook-in without purge.

Abstract: Package comprising a polymer blend of ionomer and polybutylene in which at least one seam is made up of the blend being sealed to itself.

Abstract: The invention relates to a packaging comprising a thermoplastic film based on a polymer containing polyamide blocks and polyether blocks, said polymer being permeable to water vapor, to ethylene, to CO.sub.2 and to oxygen, such that the permeability to CO.sub.2 is very much greater than the permeability to oxygen. The invention is particularly useful for making sachets in order to conserve fresh fruit, vegetables or meat.

Abstract: A chewing gum packaging system comprising a container that contains a volatile-flavor adsorber and at least two flavors of chewing gum. The volatile-flavor adsorber prevents the flavors of the gums from cross-contaminating each other by adsorbing the volatile flavor components from each gum while the gum is stored in the package.

Abstract: A moisture vapor barrier film composition can comprise a thermoplastic web comprising a thermoplastic polymer and a dispersed cyclodextrin composition having substituents that compatibilize the cyclodextrin in the film. The thermoplastic/cyclodextrin film obtains substantial barrier properties from the interaction between the substituted cyclodextrin in the film material with a water permeant. The substituents on the cyclodextrin molecule causes the cyclodextrin to be dispersible and stable in the film material resulting in an extrudable thermoplastic. Such materials can be used as a single layer film material, a multilayer film material which can be coated or uncoated and can be used in structural materials wherein the thermoplastic is of substantial thickness resulting in structural stiffness.

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: The invention relates to a packaging made up of at least one inner, containing an alcoholic or nonalcoholic beverage based on anethole, in which the inner foil of said packaging is made up of a film of polyamide including aromatic units.The packaging is preferably intended to contain weakly alcoholic beverages and the polyamide results from the polycondensation of meta-xylylenediamine with adipic acid.

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: A bilayer laminated medical dressing having a thermally expandable passage is provided. The medical dressing achieves gas permeability as a function of temperature by cutting a star-shaped hole through the dressing when the dressing is flat and relaxed. On warming, the leaves between the radial cuts of the star-shaped hole curl and increase the hole size. Such a material is useful as a medical dressing.

Abstract: The invention provides methods of packaging plant materials. The plant materials are packaged in a perforate polymeric film, the film being of a polymer having a water vapor transmission rate and an oxygen transmission rate which improve the shelf lives of the packaged materials. The film is selected so that the water vapor transmission rate is substantially that inherent to the film, and the oxygen transmission rate is controlled by the size and/or frequency of perforations in the film. Typically the perforations will have a mean diameter of not more than 100 microns, and preferably from 40 to 60 microns. The frequency of perforations will usually be not more than 1000 per square meter, although at least 10 per square meter will usually be required.

Abstract: Heat sealable films for packaging food products, particularly in applications where the packaged food product is heated at high temperatures in a hot water bath. The films have a sealant layer containing an acid copolymer. The acid copolymer has a high degree of ethylene crystallinity and therefore an unusually high melting temperature. The sealant layer provides excellent seal strength and excellent adhesion to meat, particularly poultry, even during hot water immersion.

Abstract: Hydroxy-functional polyethers having a "cardo" diphenylene group in their backbones are prepared by contacting at least one dinucleophilic monomer with at least one diglycidyl ether of a cardo bisphenol, such as bis(hydroxyphenyl)fluorene, phenolphthalein, or phenolphthalimidine or a substituted cardo bisphenol, such as a substituted bis(hydroxyphenyl)fluorene, a substituted phenolphthalein or a substituted phenolphthalimidine, under conditions sufficient to cause the nucleophilic moieties of the dinucleophilic monomer to react with epoxy moieties to form a polymer backbone containing pendant hydroxy moieties and ether, imino, amino, sulfonamido or ester linkages. These polyethers possess a combination of high barrier to oxygen transmission (i.e., oxygen transmission rate less than 10.0 cm.sup.3 -mil/100 in.sup.2 -atm-day to oxygen) and high heat resistance (i.e., Tg above 120.degree. C.).

Abstract: A liquid-absorbent sheet containing a liquid-absorbing material capable of absorbing drips of food, wherein a part of the outer surface of the liquid-absorbent sheet is composed of a liquid-permeable film, a part of other outer surface thereof is composed of a liquid-semipermeable film, the liquid-semipermeable film is a liquid-impermeable film having formed therein pores, the diameter of the pore is in the range of from 0.05 mm to 0.5 mm, and the porosity of the pores is in the range of from 0.01% to 0.4%. The liquid-absorbent sheet effectively absorbs drips oozing from a drippy food to prevent deterioration in qualities of the food for a prolonged period of time.

Abstract: The present invention provides a freezer bag comprising a multibag having at least an inner liner bag and an outer support bag, the inner liner bag having a first sidewall and a second sidewall attached together along respective lateral edges forming edge seals, each sidewall having a top edge, and the liner bag having a folded edge defining the bottom of the liner bag, the outer support bag having two sidewalls attached together along respective lateral edges forming edge seals, each sidewall having top edges defining the opening to the multibag, and the support bag having a folded edge defining the bottom of the multibag, the top edges of the liner bag being attached to an inner surface of each respective sidewall of the support bag wherein the liner is thermoplastic and has a thickness of less than 2.0 mil (50.8 micron).

Abstract: Process and apparatus for packaging beverages such as fruit juice provides plastic pouches filled with juice and sealed to form containers that are shelf stable for extended periods. The process involves limited heating, holding and cooling times for the juice. Preferred film for the pouches includes a multilayer construction having a barrier core and heat sealable outer layers.

Abstract: Food packaging comprises a blend of polyketone and PVC. The blends show good oxygen barrier properties without serious deterioration of moisture barrier performance. Terpolymers of ethylene, propylene and CO are preferred. PVC having a K-value of 50 to 80 are preferred.

Abstract: The present invention provides rubber articles for single or multiple use food contact which, when used in smoking, curing or cooking meat or poultry, produce a low level of nitrosoamines or nitrosatable amines in the meat or poultry product.

Abstract: A method for determining the presence or absence of contaminating bacteria in a packaged food sample includes storing food in a package having as a lining a polymeric composition, said composition preferably being permeable to at least one gas selected from the group consisting of carbon dioxide and sulfur dioxide and containing an indicator for detecting the presence or abscence of the gas; the indicator being polymerized or dispersed throughout the polymeric composition or coated onto the polymeric composition.

Abstract: Disclosed is a multilayered cast film which has an elongation at break greater than 100%. It comprises:A) at least one layer of a crystalline homopolymer of a C.sub.3 -C.sub.6 .alpha.-olefin, or a random copolymer of propylene with ethylene and/or a C.sub.4 -C.sub.10 .alpha.-olefin, or a composition of crystalline random copolymers of propylene with ethylene and/or a C.sub.4 -C.sub.8 .alpha.-olefin (Component A); andB) at least one layer of a propylene homopolymer, or a propylene copolymer with ethylene or a C.sub.4 -C.sub.10 .alpha.-olefin, or a propylene copolymer with ethylene and a C.sub.4 -C.sub.10 .alpha.-olefin, having an elongation at break lower than 30% (Component B).

Abstract: The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of:a) enclosing a food product in the peelable laminate, the peelable laminate having(1) an edible film in contact with the food product, and(2) a protective film peelably adhered to the edible film; andb) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

Abstract: A combination comprising a bunch of tomatoes on-the-vine contained in a closed wrapping is provided for retail sale to a consumer. The tomatoes are wrapped without detaching each tomato from a common stem and a bunch of at least about 3 substantially ripe tomatoes are kept together. The wrapping advantageously has a cone shape and air openings to accommodate the bunch of tomatoes on-the-vine. The tomatoes are shipped from the grower to the consumer without damage from handling during packing and transportation using the present wrapping and shipping boxes having a bulb-like, cushioning layer of material simulating a lower layer of tomatoes.

Abstract: The food component transfer sheet of this invention comprises(i) a water- and heat-resistant base sheet in the form of a continuous ribbon extending in one direction,(ii) a layer of granules, powders and/or chips of a food component to be transferred as disposed repeatedly along the length of said ribbon with a ligation interval between repeats, and(iii) a glue layer made of an edible water-soluble macromolecular substance as disposed between said base sheet and said food component layer.Casings fabricated from this food component transfer sheet can be easily gathered and mechanically clipped with the same clips as used for conventional casings so that the production of ham and other food items is greatly facilitated.

Abstract: The present invention relates to a technique for packaging fresh plants, by which the freshness of the fresh plants can be retained from the time they are shipped by producers, until the time they are consumed by consumers. By controlling the water vapor permeability, and oxygen and carbonic acid gas transmission rates of a film, a package of fresh plant suitable for non-airtight or airtight packaging, a packaging material useful for such a package, and a method for retaining the freshness of fresh plants are provided.

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/m.sup.2 /24 hrs./atm. at 73.degree. F.

Abstract: Food products, especially fresh food products such as retail-cut red meat, vegetables and fruits, are packaged with a film having at least one film layer comprising a substantially linear ethylene polymer, preferably a polymer comprising ethylene and at least one .alpha.-olefin comonomer, e.g. 1-octene. The ethylene polymers used in the construction of the film structures used in this invention are prepared by constrained geometry catalyst technology. The film structures can be either mono- or multilayered, oriented or nonoriented, oxygen permeable or impermeable, and prepared by any conventional technique. The food products can be packaged by any conventional method, e.g. stretch overwrap, shrink, vacuum skin, on vacuum forming.

Abstract: A bilayer laminated material has a gas permeability increasing greatly with temperature, achieved by cutting a star-shaped hole in it when it is relaxed and flat. On warming, the leaves between the radial cuts curl and disproportionately increase the hole size. Such a material, if flat at 5.degree. C. and wide open at 20.degree. C., is useful for packaging vegetable produce.

Abstract: Disclosed is an agricultural product preserving device capable of preserving agricultural products for a long period of time. The agricultural product preserving device comprises an air-permeable package box; a composite bag, placed in the package box, for containing agricultural product to be preserved; and a heat-dissipating tube placed in the composite bag and having a hollowed inside for dissipating heat. Moreover, flowers can be divided into a number of small bunches and a number of separate containers packed in the composite bag are used to contain these bunches of flowers. This can prevent the heat produced due to the squeezing of a large bunch of flowers against each other from being produced, so that the preservation period of the flowers can be increased.

Abstract: The present invention relates to a sweet potato that is individually packaged after curing for market and actual cooking. After the sweet potato has been harvested, cleaned and cured, it is then individually packaged by wrapping a heat-shrinkable plastic film around the potato. The wrapped potato is then subjected to heat and the plastic film is heat-shrunk around the entire sweet potato and forms a tightly bound plastic film around the entire sweet potato. This plastic film protects the sweet potato during transport and preserves the quality of the sweet potato for an extended time period. Lastly, the individually wrapped sweet potato is ready for immediate microwaving while contained within the same heat-shrunk plastic wrap.

Abstract: Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Abstract: A heat-shrinkable bag generally includes a multilayer, coextruded, oriented, tubular film, the film comprising an inner, gas-permeable portion and an outer, substantially gas-impermeable portion peelably adhered to the inner portion at a peel force ranging from about 0.001 to about 2.5 pounds/inch.