Importance

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Abstract

A non-foil barrier laminate structure is provided that results in an improvement in shelf life performance of packaged food products over existing non-foil barrier laminates. Containers constructed from the barrier laminates of the invention can be hot filled or cold filled and can be stored at either ambient conditions or refrigerated conditions. The laminate structures have a polyamide layer for mechanical strength and thermal resistance; a first EVOH layer as a barrier to oxygen ingress applied in direct contact with the polyamide layer and a second barrier layer of EVOH, nylon or the like positioned closer to the product's contact surface that may act as a barrier to oxygen, water vapor, flavor/aroma, or a combination, which is not in contact with the first oxygen barrier layer of EVOH, and layers of polyolefin on both the matte side (interior) and the gloss side (exterior) of the laminate for heat sealing.

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First Claim