| 摘要 |
<p>Multiple layer cook-in films are disclosed from which packages such as bags or casings can be made. The films have a first food contact layer that adheres during cook-in to a contained meat product. The first layer comprises a blend of a first and a second polyamide, preferably with a small amount of an antioxidant. The film also has a core layer adhered thereto which is based on an anhydride modified alpha-olefin copolymer that also has rubber moieties. Improved cold seal strength over time, improved stress orientation processing and lower shrink temperatures are obtained with the core layer.</p> |
