FOOD PACKAGING FILM AND MANUFACTURING METHOD FOR MAKING THE SAME
    1.
    发明申请
    FOOD PACKAGING FILM AND MANUFACTURING METHOD FOR MAKING THE SAME 审中-公开
    食品包装膜及其制造方法

    公开(公告)号:WO2017148682A1

    公开(公告)日:2017-09-08

    申请号:PCT/EP2017/052919

    申请日:2017-02-09

    Abstract: The present invention relates to a multilayer film, especially to a multilayer thermoplastic film, which may be used for food packaging, wherein the multilayer film according to the present invention may be provided, on its inner side, with a food additive, particularly with a flavoring and/or coloring and/or an aroma producing food additive (such as e.g. a liquid smoke), which food additive is then released and transferred onto the surface of a foodstuff encased in the multilayer film during cooking and/or processing of the foodstuff.

    Abstract translation: 本发明涉及可用于食品包装的多层膜,尤其涉及可用于食品包装的多层热塑性膜,其中根据本发明的多层膜可以在其内侧上设置有多层膜, 与食品添加剂,特别是具有调味剂和/或着色剂和/或产生香味的食品添加剂(例如液体烟雾)的食品添加剂接触,然后释放食品添加剂并将其转移到包裹在多层膜中的食品表面 烹饪和/或加工食品。

    RELEASE AGENT FOR FOOD NETTING, AND RELATED TREATED NETTING AND METHODS

    公开(公告)号:WO2020117595A1

    公开(公告)日:2020-06-11

    申请号:PCT/US2019/063666

    申请日:2019-11-27

    Abstract: Release agent compositions for treating food netting include hydrophilic ( e.g. , acidic) and hydrophobic ( e.g. , surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.

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