Flavor barrier

Details Flavor barrier Flavor barrier

2007-06-26

2007-06-26

Tarazano, D. Lawrence (Department: 1773)

Stock material or miscellaneous articles

Composite

Of addition polymer from unsaturated monomers

C428S034200, C428S036700, C428S035600, C428S349000, C428S512000, C426S388000, C426S590000, C426S616000

Reexamination Certificate

active

10718906

ABSTRACT:
A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products. Additionally, a carton coating layer and process is provided for reducing a coefficient of friction of stacked carton blanks. An additional embodiment of the invention provides for a paperboard substrate having reduced water vapor transmission rates, the reduction in water vapor transmission rates being attributed to one or multiple extruded layers containing an effective amount of an inorganic additive.

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Sajilata et al. “Scalping of Flavors in Packaged Foods” Institute of Food Technology, vol. 6, 2007.
XP-002426970, Database WPI Week 200324, Derwent Publications, Ltd., London, GB: AN 2003-242789 JP 2002 308347 A *abstract*.

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