Improved Aroma Barrier Properties in Food Packaging Using Cyclodextrins, 2001 Polymers Laminations & Coatings Conference Proceedings
W. E. Wood--A barrier composition comprising a polymer and dispersed cyclodextrin (free of an inclusion complex) can obtain substantial barrier properties from the interaction between the cyclodextrin with a permeant. The main objective of this paper is to present barrier property measurements in thermoplastic and paperboard food packaging manufactured with and without cyclodextrin. Cyclodextrin provides a two-fold benefit to food packaging materials. First, cyclodextrin is shown to reduce residual organic volatile contaminants in packaging materials. Secondly, and the focus of this paper, cyclodextrin improves barrier properties (diffusion rate and transmission rate) of the package materials, thus improving sensory properties while maintaining food quality and safety.
Improved Aroma Barrier Properties in Food Packaging Using Cyclodextrins, 2001 Polymers Laminations &