81-4 |
Incorporation of functional ingredients in packaging |
A. L. BRODY, Packaging/Brody, Inc., PO Box 956187, Duluth, GA 30095-9504 As the inexorable shift of package materials and structures from passive to active forms occurs, food package converters and users are confronted with a formidable myriad of challenges. In the past, the concerns had to do with blending, alloying, and bonding of compatible compounds or physical mixing of incompatible materials. Now and tomorrow, these relatively simple combining actions must be overlaid with overt interaction of package component with package content. Oxygen scavengers must be actuated when needed; and the oxygen from the interior must reach the scavenger, react or interact; and then the reaction not release its end products. Moisture scavengers must be activated to irreversibly remove moisture without damaging the product. Odor removers should ideally act upon adverse volatiles while leaving the desirable aromas. Systems to add desirable colors and flavors should deliver them in a controlled manner. The package converting mechanisms—-such as coating, lamination, mixing, coextrusion, coinjection, etc.—-for incorporating active components into package structures to economically maximize the beneficial effects are discussed with the technical, efficacy, and regulatory issues, focusing on the challenges facing the converters and users.
Session 81, Maximizing shelf life through product formulation and packaging
|