Abstract: A coated aromabag or aromafoil made of aluminum and methods of making it. The aromabag or aromafoil composition comprises an aluminum foil, a polymer or/and an aluminum oxide coated surface of at least one or more layers of flavor or aroma, an optional layer of a water-soluble thermoplastic polymer and an outer, especially a not black coating to increase the absorption of thermal radiation. The invention pertains to a process for preparing and packaging cooked or uncooked foodstuff with the aromabag or aromafoil made of aluminum at high temperatures in the range of 150° C. up to 600° C., especially 200° C. to 400° C.

Abstract: A dark coated aromabag or aromafoil made of aluminum and methods of making it. The aromabag or aromafoil composition comprises an aluminum foil, a polymer or/and an aluminum oxide coated surface of at least one ore more layers of flavor or aroma, an optional layer of a non-water-soluble thermoplastic polymer and an outer dark, especially carbon black coating to increase the absorption of thermal radiation. The invention pertains to a process for preparing and packaging cooked or uncooked foodstuff with the aromabag or aromafoil made of aluminum at high temperatures in the range of 150° C. up to 600° C., especially 200° C. to 400° C.

Abstract: A preferably dark coated freezer storage bag on the basis of a black body radiator and a method of making it. The freezer bag is coated on the outside with a coating having a thermal emissivity higher than 0.56, mostly used black 100% virgin polyethylene with an emissivity of (?=0.92) or black carbon with an emissivity of (?=0.88). The invention pertains to a process of minimising the freezing and defrosting time of foodstuff inside and outside the refrigerators by optimising the thermal transfer.