| 摘要 |
A foodstuffs container has a wall or a casing manufactured from a multilayer plastic structure, in which one layer is an oxygen barrier for protection against oxygen penetration. The structure also comprises an oxyphilic substance, which can be activated, for example for any sulphite entering, applied between the barrier layer and the contents of the container or the foodstuff, the said substance being protected against moisture, at least against moisture deriving from the contents, by means of a polymer layer, which is impermeable to water at normal storage temperature, but permeable to water during filling of the container or retort treatment thereof for sterilisation of the contents. Wetting the substance changes it from a passive state to an oxyphilic state, following which it begins to fix the oxygen in a chemically bonded state. A similar structure, which can be activated, may serve as an oxygen-collecting insert in a container, and the foodstuffs can be protected by sealing them in the containers followed by activation of the substance to the oxyphilic state.
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