Abstract
The rapid market penetration of reduced and no-fat food items has resulted in packagers' need for films with better barrier properties for both moisture and flavor. This led to our decision to produce polyolefin films to meet these requirements. Crystalline cores, crystalline layers, coatings of acrylic and polyvinylidene chloride copolymers (PVDC), and coextrusions of biaxially oriented polypropylene (OPP) and biaxially oriented polyethylene terephthalate (PET) were employed to make these improved films. Permeability tests with menthol and d-limonene showed that in many cases the films with a lowered water vapor transmission rate (WVTR) also provided an improved barrier to these organic compounds, which simulate the flavors and taste of several types of foods.
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