Abstract: A laminate for use in producing paperboard based laminated structures for beverage containers prepared by applying a layer of EVOH, nylon, or PET onto the paperboard, coating a unique tie layer comprising an anhydride-modified polyolefin based tie resin and an inorganic filler onto said layer of EVOH, nylon, or PET and applying a polyolefin layer onto the tie layer. The paperboard structure provides improved end use performance in fabrication and importantly cost savings.

Abstract: A non-foil laminate for an extended long life juice, punch or beverage container, which can be hot filled or cold filled and provides an effective barrier to oxygen ingress, for the containment of flavors and aroma and prevents the loss of Vitamin C by virtue of its reduced permeability to oxygen is provided. The laminate comprises an inner barrier layer sandwich of polyamide/EVOH/polyamide, layers of polyolefin on both the matte side (interior) and the gloss side (exterior) of the laminate and a second barrier layer of EVOH closer to the product contact surface which is not in contact with the polyamide/EVOH/polyamide sandwich or layer of polyolefin on the matte (interior) side of the laminate.

Abstract: A non-foil barrier laminate structure is provided that results in an improvement in shelf life performance of packaged food products over existing non-foil barrier laminates. Containers constructed from the barrier laminates of the invention can be hot filled or cold filled and can be stored at either ambient conditions or refrigerated conditions. The laminate structures have a polyamide layer for mechanical strength and thermal resistance; at least one EVOH layer as a barrier to oxygen ingress applied either in direct contact with the polyamide layer or separated therefrom by at least one tie layer; an optional second functional barrier layer positioned closer to the product's contact surface that may act as a barrier to oxygen, water vapor, flavor/aroma, or a combination; and layers of polyolefin on both the matte side (interior) and the gloss side (exterior) of the laminate for heat sealing.

Abstract: A non-foil barrier laminate structure is provided that results in an improvement in shelf life performance of packaged food products over existing non-foil barrier laminates. Containers constructed from the barrier laminates of the invention can be hot filled or cold filled and can be stored at either ambient conditions or refrigerated conditions. The laminate structures have a polyamide layer for mechanical strength and thermal resistance; a first EVOH layer as a barrier to oxygen ingress applied in direct contact with the polyamide layer and a second barrier layer of EVOH, nylon or the like positioned closer to the product's contact surface that may act as a barrier to oxygen, water vapor, flavor/aroma, or a combination, which is not in contact with the first oxygen barrier layer of EVOH, and layers of polyolefin on both the matte side (interior) and the gloss side (exterior) of the laminate for heat sealing.

Abstract: A laminate structure is provided that results in an improvement in bond performance over existing laminates for applications in which hot melt adhesive is used. The laminate structure includes an inorganic filler loaded into polyolefin to increase the heat transfer and bond strength of the hot melt adhesive to the laminate substrate at lower temperatures than polyolefin alone.