Antioxidants in Plastic Packaged Materials, 1999 Polymers, Laminations & Coatings Conference Proceedings
Andreas M. Papas, Senior Technical Associate
Eastman Chemical Company
Kingsport, TN USA
Foods, especially those containing high levels of lipid material, such as cheese, undergo oxidation during storage. This oxidation produces free radicals and peroxides, which are very harmful to health. In addition, they cause an objectionable rancid flavor. Plasticizers can leach from the plastic into high lipid foods. For this reason, plasticizers must be safe and maintain the taste and nutritional value of the food. Vitamin E has been used as a plasticizer for flexible plastics used in food packaging. In addition to its plasticizing properties, vitamin E is a potent lipid antioxidant, which prevents rancidity. This paper focuses on the use of antioxidants in plastic package materials especially as relates to maintaining the quality and nutritional value of food.
Antioxidants in Plastic Packaged Materials, 1999 Polymers, Laminations & Coatings Conference Proceed
