| 摘要 |
<p>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; at least one EVOH layer as a barrier to oxygen ingress applied either in direct contact with the polyamide layer or separated therefrom by at least one tie layer; an optional second functional barrier layer positioned closer to the product's contact surface that may act as a barrier to oxygen, water vapor, flavor/aroma, or a combination; and layers of polyolefin on both the matte side (interior) and the gloss side (exterior) of the laminate for heat sealing.</p> |
