Flavor packaging

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

Cereal Products. Breakfast cereals are susceptible to moisture absorption and require good water-vapor- and fat-barrier packagiag that retains dehcate flavors. Breakfast cereals are packaged in polyolefin coextmsion films in the form of pouches or bags within paperboard carton outer sheUs. 

Sugared cereals are often packaged in aluminum foil or barrier plastic, eg, ethylene vinyl alcohol, laminations to retard water vapor and flavor transmission (see Wheat and other cereal grains). 

Gandy. Chocolate is subject to flavor or microbiological change. Inclusions such as nuts and fillings such as caramel are susceptible to water gain or loss. Chocolates, which are stable, are packaged in greaseproof papers and moisture/fat barriers such as polypropylene film (see Chocolate and cocoa). 

G. A. Reineccius, "Flavoi/Packaging Problems," presented at Flavor Workshop III Flavor Jipplications, Department of Food Science and Nutrition, University of Minnesota, Sept. 1991. 

Essences generally are stored separately from the bulk concentrates for stabiHty, and their addition prior to retail packaging is essential to restoring much of the natural fresh flavor of the starting juice otherwise lost during processing. Unlike citms, which affords both an aqueous and an oil-phase essence, only an aqueous-phase essence is obtained for deciduous fmit. Virtually no essential oil is present in the peel or juice in the latter. 

The outer packaging must protect the tea from light and moisture absorption. Polypropylene or coated ceUophane outer wraps for paper board tea packages provide a barrier to loss of tea aroma and retard permeation of oxygen and foreign flavors. Low temperature improves storage stabiHty. Properly packaged and stored teas retain acceptable flavor for about a year. 

The permeation of flavor/aroma compounds has become more important. This is a consequence of more sophisticated fo od packaging... 

S of large and small molecules ia several polymers. A low D and a high S mean that lo ss of flavor/aroma molecules into a polymer package wall can be ... 

Table 10 contains some selected permeabiUty data including diffusion and solubiUty coefficients for flavors in polymers used in food packaging. Generally, vinyUdene chloride copolymers and glassy polymers such as polyamides and EVOH are good barriers to flavor and aroma permeation whereas the polyolefins are poor barriers. Comparison to Table 5 shows that the large molecule diffusion coefficients are 1000 or more times lower than the small molecule coefficients. The solubiUty coefficients are as much as one million times higher. Equation 7 shows how to estimate the time to reach steady-state permeation t if the diffusion coefficient and thickness of a film are known. 

The scalping of flavor and aroma by a package can be minimised by placing a barrier material as near as possible to the food. The ingress of undesirable permeants from the environment can be minimised by placing a barrier polymer between the food and the environment, not necessarily near the food. 

The primary appHcation for barrier polymers is food and beverage packaging. Barrier polymers protect food from environmental factors that could compromise both taste and shelf life. They also help retain desirable flavors and aroma. Barrier polymers are also used for packaging medical products, agricultural products, cosmetics, and electronic components and in moldings, pipe, and tubing. 

Concentrated Flavor or Beverage Bases. Parent soft drink companies may provide franchise bottlers with concentrated flavor or beverage bases that contain all of the necessary iagredients with some exceptions. In certain cases, nutritive sweeteners, preservatives, and some nonnutritive sweeteners may be purchased by the franchise bottler or packaged separately. 

Nearly all uses and appHcations of benzyl chloride are related to reactions of the active haUde substituent. More than two-thirds of benzyl chloride produced is used in the manufacture of benzyl butyl-phthalate, a plasticizer used extensively in vinyl flooring and other flexible poly(vinyl chloride) uses such as food packaging. Other significant uses are the manufacture of benzyl alcohol [100-51-6] and of benzyl chloride-derived quaternary ammonium compounds, each of which consumes more than 10% of the benzyl chloride produced. Smaller volume uses include the manufacture of benzyl cyanide [140-29-4], benzyl esters such as benzyl acetate [140-11-4], butyrate, cinnamate, and saUcylate, benzylamine [100-46-9], and benzyl dimethyl amine [103-83-8], and -benzylphenol [101-53-1]. In the dye industry benzyl chloride is used as an intermediate in the manufacture of triphenylmethane dyes (qv). First generation derivatives of benzyl chloride are processed further to pharmaceutical, perfume, and flavor products. 

Citric acid esters are used as plasticizers ia plastics such as poly(viayl chloride), poly(vinhdene chloride), poly(viQyl acetate), poly(viQyl butyral), polypropylene, chlorinated rubber, ethylceUulose, and cellulose nitrate. Most citrate esters are nontoxic and are acceptable by the FDA for use in food-contact packaging and for flavor in certain foods. As a plasticizer, citrate esters provide good heat and light stabiUty and excellent flexibiUty at low temperatures. Triethyl citrate, tri- -butyl citrate, isopropyl citrate, and stearyl citrate are considered GRAS for use as food ingredients (224—228). 

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

Protective packaging is primarily required to prevent moisture pickup. The flavor quaUty of regular instant coffee changes very tittle during storage. However, the powder is hygroscopic and moisture pickup can cause caking and flavor impairment. Moisture content should be kept below 5%. 

A. L. Brody, Food and Flavor Section, Arthur D. Litde, Inc., Cambndge, Mass. Flexible Packaging of Foods, CRC Press, Division of the Chemical... 

Most packaged foods require a barrier against gases, flavors, or odors to maintain product quality and provide acceptable shelf life. Baked foods usually need moisture protection, while fresh meats and vegetables require low or controlled exposure to oxygen... 

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