Cook-in film with improved seal strength
January 10, 2011. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3355319 3845163 Tubular film for packing and casing paste-type foodstuffs especially sausage and cheese Coextruded film of polypropylene, polypropylene blend, and nylon Meat adhearing cook-in packaging Pasteurizable, cook-in shrink film Laminated packaging films and related articles of manufacture having improved resistance to heat treatment Single-layer elastic tubular film of polyamide used for packaging paste substances and a process for the production of such film Cook-in meat packaging Thermoformable laminate InventorAssigneeApplicationNo. 640200 filed on 01/10/1991US Classes:428/474.4, Of polyamide428/34.1, HOLLOW OR CONTAINER TYPE ARTICLE (E.G., TUBE, VASE, ETC.)428/34.9, Shrinkable or shrunk (e.g., due to heat, solvent, volatile agent, restraint removal, etc.)428/475.5Nylon typeExaminersPrimary: Herbert, Thomas J. Jr.Attorney, Agent or FirmForeign Patent References
International ClassB32B 027/08AbstractHot and cold heat seals are obtained in a multiple layer cook-in film from which packages such as bags or casings can be made wherein the films have a first food contact layer that adheres during cook-in to a contained meat product and wherein the first layer comprises a blend of a first and a second polyamide, preferably with a small amount of an antioxidant.Other References
Field of SearchOf polyamideNext to addition polymer from unsaturated monomer(s) Flexible food casing (e.g., sausage type, etc.) Shrinkable or shrunk (e.g., due to heat, solvent, volatile agent, restraint removal, etc.) Synthetic resin or polymer Nylon type Multilayer (continuous layer) HOLLOW OR CONTAINER TYPE ARTICLE (E.G., TUBE, VASE, ETC.) Heat treatment of encased food Solid polymer derived from ethylenically unsaturated reactant only is derived from a reactant containing a carboxylic acid or derivative | |
