Process and composition for protecting and cushioning
Number of patents in Portfolio can not be more than 2000
United States of America Patent
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-
Jan 30, 1990
Grant Date -
N/A
app pub date -
Mar 14, 1988
filing date -
Mar 14, 1988
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A process or method for packaging an edible food product, particularly one having at least one bag puncturing surface such as a sharp protrusion, for cushioning the bag puncturing surface during packaging and shipping. The process includes the steps of selectively applying a foamed composition to the bag puncturing surface of the product to be packaged and encasing the product in an outer package or bag. The foamed material can be applied in liquid or semiliquid form at a point-of contact temperature less than about 130.degree. F. and solidifies substantially on contact. The foamed material contains a chemical substrate which includes a polymer selected from the group consisting of polyethylene, ethylene vinyl acetate and mixtures thereof having a molecular weight between about 1,800 and 25,000 molecular weight units, a resin and a stabilizer. A suitable gas is encapsulated within the chemical substrate. The process has particular utility in the meat-packing industry.
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