Abstract: A printed antifog packaging film incorporates a cured reactive ink system or a cured reactive varnish system. The reactive ink system includes a radiation-cured ink or a cured thermoset ink. The reactive varnish system includes a radiation-cured varnish or a cured thermoset varnish. The cured reactive ink or varnish reduces the tendency of the antifog film to form a ghost condensate image of the printed image after the film has been unwound from a roll form and subjected to conditions that form moisture condensation on the film.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A heat-shrinkable multilayer film comprises (A) a first layer, which is an outer layer, and which comprises polyolefin; (B) a second layer comprising at least one member selected from the group consisting of polyolefin, polystyrene, and polyurethane, wherein the second layer has a thickness of from about 10 to 50 percent, based on a total film thickness; (C) a third layer comprising a polyamide having a melting point of 160° C. and below; and (D) a fourth layer, which is an outer layer, the fourth layer comprising polyester. The first layer preferably serves as a seal layer in a heat-shrinkable bag. The third layer provides enhanced orientability of the tape from which the film is formed, thereby providing improved total free shrink and lower shrink temperature. The third layer also provides greater optical clarity and permits the presence of a thicker polyamide layer, thereby increasing impact strength and improving the O2-barrier of the film.

Abstract: A heat-shrinkable multilayer film comprises (A) a first layer, which is an outer layer, and which comprises polyolefin; (B) a second layer comprising at least one member selected from the group consisting of polyolefin, polystyrene, and polyurethane; (C) a third layer comprising at least one member selected from the group consisting of amorphous polyester and polyester having a melting point of from about 130° C. to about 260° C.; (D) a fourth layer, which is an outer layer, the fourth layer comprising at least one member selected from the group consisting of polyester, polyamide and polyurethane. The first layer preferably serves as a seal layer in a heat-shrinkable bag. The third layer provides enhanced impact strength, optics, grease-resistance, and free-shrink of the film, and renders the tape more easily orientable.

Abstract: A multilayer film includes a first layer comprising an amorphous polymer that exhibits a glass transition temperature, and a second layer forming an exterior layer of the multilayer film and comprising a sealant material capable of forming a heat-seal, the sealant material comprising a polymer that exhibits a melting point. The glass transition temperature of the amorphous polymer is greater than the melting point of the sealant material by at least about 45 degrees centigrade.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A heat-shrinkable multilayer film comprises (A) a first layer, which is an outer layer, and which comprises polyolefin; (B) a second layer comprising at least one member selected from the group consisting of polyolefin, polystyrene, and polyurethane; (C) a third layer comprising at least one member selected from the group consisting of amorphous polyester and polyester having a melting point of from about 130° C. to about 260° C.; (D) a fourth layer, which is an outer layer, the fourth layer comprising at least one member selected from the group consisting of polyester, polyamide and polyurethane. The first layer preferably serves as a seal layer in a heat-shrinkable bag. The third layer provides enhanced impact strength, optics, grease-resistance, and free-shrink of the film, and renders the tape more easily orientable.

Abstract: A multilayer film includes a first layer comprising an amorphous polymer that exhibits a glass transition temperature, and a second layer forming an exterior layer of the multilayer film and comprising a sealant material capable of forming a heat-seal, the sealant material comprising a polymer that exhibits a melting point. The glass transition temperature of the amorphous polymer is greater than the melting point of the sealant material by at least about 45 degrees centigrade.

Abstract: A laminate comprising first and second polymeric films. One of the films is heat shrinkable and the other of the first and second films is non-heat shrinkable. At least one of the first and second films has an oxygen permeance of no more than about 150 cm3/m2·atm·24 hours at 23° C. and 0% relative humidity. The first film comprises an outer layer which, even when untreated, has a surface energy of at least 0.034 J/m2, and at least about 10 weight percent of one or more polymers having a Vicat softening point of at least about 65° C. The first film outer layer forms a first outer surface of the laminate. The outer layer of the second film forms the second outer surface of the laminate. The laminate has an improved ability to be sealed about a forming shoe without necking down.

Abstract: A heat-shrinkable multilayer film comprises (A) a first layer, which is an outer layer, and which comprises polyolefin; (B) a second layer comprising at least one member selected from the group consisting of polyolefin, polystyrene, and polyurethane; (C) a third layer comprising at least one member selected from the group consisting of amorphous polyester and polyester having a melting point of from about 130° C. to about 260° C.; (D) a fourth layer, which is an outer layer, the fourth layer comprising at least one member selected from the group consisting of polyester, polyamide and polyurethane. The first layer preferably serves as a seal layer in a heat-shrinkable bag. The third layer provides enhanced impact strength, optics, grease-resistance, and free-shrink of the film, and renders the tape more easily orientable.

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 heat shrinkable film suitable for use in cook-in applications is provided which exhibits a transverse direction free shrink at 50° C. of less than about 2% and a transverse direction free shrink at 57° C. of at least about 3%. The food contact layer includes a polymer having a surface energy of at least about 0.034 J/m2 and a second layer includes at least one member selected from the group consisting of polyester, polyvinylidene chloride, polyamide and polyalkylene carbonate. Preferably, the desired shrink properties are attained by annealing the film under controlled conditions.

Abstract: A heat-shrinkable multilayer film comprises (A) a first layer, which is an outer layer, and which comprises polyolefin; (B) a second layer comprising at least one member selected from the group consisting of polyolefin, polystyrene, and polyurethane, wherein the second layer has a thickness of from about 10 to 50 percent, based on a total film thickness; (C) a third layer comprising a polyamide having a melting point of 160° C. and below; and (D) a fourth layer, which is an outer layer, the fourth layer comprising polyester. The first layer preferably serves as a seal layer in a heat-shrinkable bag. The third layer provides enhanced orientability of the tape from which the film is formed, thereby providing improved total free shrink and lower shrink temperature. The third layer also provides greater optical clarity and permits the presence of a thicker polyamide layer, thereby increasing impact strength and improving the O2-barrier of the film.

Abstract: A multilayer film including an outer layer that includes a homo- or interpolymer of propylene and, directly adhered to the outer layer, a layer that includes a homogeneous ethylene/&agr;-olefin interpolymer having a density of no more than about 0.91 g/cm3 exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more, for example, bulk layers, O2-barrier layers, and/or abuse layers.

Abstract: A multilayer film including an outer layer that includes a homo- or interpolymer of propylene and, directly adhered to the outer layer, a layer that includes a homogeneous ethylene/&agr;-olefin interpolymer having a density of no more than about 0.91 g/cm 3 exhibits good seal strength and good adhesion between the two layers, even in areas where the film is sealed, even after the film is oriented, even when the film is subjected to the elevated temperatures involved in cook-in procedures, and even where the film is subjected to, e.g., grease from fatty foods. The film also can include one or more, for example, bulk layers, O 2-barrier layers, and/or abuse layers.

Abstract: An article, such as a bag, pouch, or casing, is made from a multilayer film which has: (a) a first layer, which is an outer film layer, comprising a polyamide having a melting point of from about 250° F. to 400° F., the first layer having a thickness of less than about 18 percent, based on a total thickness of the multilayer film; (b) a second layer comprising at least one member selected from the group consisting of polyamide 6, polyamide 9, polyamide 10, polyamide 11, polyamide 12, polyamide 66, polyamide 610, polyamide 612, polyamide 6I, polyamide 6T, polyamide 69, and copolymers thereof, the second layer having a thickness of from about 3 to 30 percent of the total thickness of the multilayer film; and (c) a third layer which serves as an O2-barrier layer and comprises at least one member selected from the group consisting of ethylene/vinyl alcohol copolymer, and polyvinylidene chloride. The first layer of the film is sealed to itself.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A heat shrinkable film suitable for use in cook-in applications is provided which exhibits a transverse direction free shrink at 50° C. of less than about 2% and a transverse direction free shrink at 57° C. of at least about 3%. The film has at least two layers. The first layer includes an ethylene/vinyl alcohol copolymer and the film has a second layer directly adhered to the first layer, the second layer including at least one member selected from the group consisting of polyester, polyamide and polyurethane. Preferably, the desired shrink properties are attained by annealing the film under controlled conditions.