Nova Patents
EP1854625A1

Multilayer heat shrinkable cook-in film

Abstract

The present invention is directed to a cook-in film and to bags, pouches and the like made therefrom. The invention is further directed to a method of producing and preserving a food product using such a film, bag or pouche and to a packaged food product obtained therefrom.

EP1854625A1, drawing sheet 1
Sheet 1 of 1

Term

0.3 yearsto projected expiry

Projected expiry 16 January 2027, counted from filing; an application has no term until it is granted.

  1. Priority and filed
  2. Published
  3. Today
  4. Projected expiry

15 claims: 9 independent, 6 dependent

  1. 1
    A heat shrinkable film comprising a heat sealing layer comprising a polypropylene polymer with a vicat softening point of less than 105°C, preferably less than 100°C, measured according to ASTM D 1525.
  2. 4
    The film according to one or more of the preceding claims, where the sealing layer further comprises a material selected from another polypropylene polymer, ethylene alpha olefin and polybutene polymers, cyclic olefin polymer, ionomer, styrene polymer and/or methacrylic acid copolymer.
  3. 5
    The film according to any of the preceding claims, where the film comprises a barrier layer incorporating a high oxygen barrier material, such as EVOH, PVDC or polyamide.
  4. 6
    The film according to any of the preceding claims where the film comprises an outside layer incorporating • a polypropylene polymer • an ethylene alpha olefin copolymer • a styrene butadiene polymer • a polyamide • a polybutene and/or • an EVOH polymer
  5. 7
    The film according to any of the preceding claims incorporating between the outside and barrier as well as between sealing and barrier other layers incorporating other polymers.
  6. 8
    The film according to any of the preceding claims where the film is irradiated.
  7. 9
    The film according to any of the preceding claims having a flat or tubular form.
  8. 10
    A bag or pouch made by the film of one or more of claims 1-9.
  9. 14
    The method of one or more of claims 11-13, wherein the packaged food product is subjected to an elevated temperature by immersing in hot water.
  10. 15
    A packaged food product obtainable by the method of claims 11-14.