|MIT KUDO TORI USTA ON20170326842A1OLLA TAL VAI AI AI AIR ( 19) United States (12 ) Patent Application Publication (10 ) Pub. No. : US 2017/ 0326842 A1 MORITZ et al. ( 43 ) Pub . Date: Nov . 16 , 2017 ( 54 ) POLYESTER FILM INCORPORATING B650 25 / 14 (2006 . 01) SILICONE FOR RELEASE OF CANNED B32B 7 / 12 (2006 . 01) MEAT PRODUCTS ( 52 ) U . S . CI. CPC .. B32B 15 / 09 ( 2013 .01 ) ; B65D 25/ 14 ( 71 ) Applicant : TORAY PLASTICS (AMERICA ) , (2013 . 01) ; B32B 15 / 18 (2013 .01 ) ; B32B 7 / 12 INC ., North Kingstown , RI (US ) ( 2013 .01 ) ; B650 81 /24 (2013 . 01 ) ; B65D 81 / 3415 ( 2013 .01 ) ; C08 ) 5 / 18 ( 2013 . 01 ) ; (72 ) Inventors : Jan MORITZ , Bristol, RI (US ) ; Pat B32B 2307 / 748 (2013 . 01 ) ; B32B 2439 / 70 ANDREWS , West Kingstown, RI (US ) ; (2013 . 01 ) ; B32B 2307 /31 ( 2013 .01 ) ; C08J Keunsuk P . CHANG , North Kingstown , RI (US ) ; Christopher 2367 /02 (2013 . 01 ) ; CO8J 2483/ 04 (2013 . 01 ) NOTHNAGLE , Saunderstown, RI (US ) ; Stefanos SAKELLARIDES , East (57 ) ABSTRACT Greenwich , RI (US ) Embodiments herein relates to a Bisphenol A - free multi layer biaxially oriented polyester (BOPET ) film , for lami @( 73 ) Assignee : TORAY PLASTICS ( AMERICA ) , nation on metal sheets , which could be used for food INC . containers . The BOPET film has at least one outer release layer , which aids in the release of food , such as a high ( 21) Appl. No .: 15/ 663, 142 protein food source , when food is cooked and sterilized in direct contact with the outer release layer . The BOPET film (22 ) Filed : Jul. 28 , 2017 can be laminated to metals used in the manufacture of food Related U . S . Application Data containers with the outer release layer being exposed to allow a direct food contact between the surface of the outer (63 ) Continuation - in -part of application No . 14 /954 , 390 , release layer and food . More particularly , the invention filed on Nov . 30 , 2015 . relates to a novel outer release layer resin composition comprising an ultra high molecular weight siloxane polymer Publication Classification and a polyethylene trephthalate resin ; and an alkali -metal (51 ) Int . CI. phosphate and a phosphoric acid compound added , during B32B 15 /09 ( 2006 .01 ) polymerization of the outer release layer resin composition , B32B 15 / 18 ( 2006 . 01 ) as a catalyst/ additive package to the ingredients forming the C08J 5 / 18 ( 2006 . 01 ) outer release layer resin composition . A wax component is B65D 81/ 24 ( 2006 .01 ) added in the outer release layer, for more robust release B650 81/ 34 ( 2006 .01 ) performance . Patent Application Publication Nov . 16 , 2017 Sheet 1 of 6 US 2017 /0326842 A1 PunBöse Fig . 1 Fig . 2 2 . Fig . 3 Patent Application Publication Nov . 16 , 2017 Sheet 2 of 6 US 2017 /0326842 A1 Fig . 4 Fig . 5 Patent Application Publication Nov . 16 , 2017 Sheet 3 of 6 US 2017 /0326842 A1 Fig . 6 * * * * * * * Fig . 7 Patent Application Publication Nov . 16 , 2017 Sheet 4 of 6 US 2017 /0326842 A1 100 % 90 % Id OL % Id 60 % Y Ed ' ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s ' s * - * * - reference PercentageofFoodAreaCoverage Example 40 % - 30 % - 20 % ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 00 . 00100 -00474 . 00 . 00 . 00 .200 - 7000414- . 00 . 00 . 000 - 0 - 00 . 00 . 00 . 00 . 000 - - -44 . 00 . 00 . 00 .09 - 20 0 % me 0 .0 % 0. 5 % 2. 0 % 1. 5 % 2. 0 % 2. 5 % Wt. % Silicone in Food - Contact Layer Fig . 8 Patent Application Publication Nov . 16 , 2017 Sheet 5 of 6 US 2017 / 0326842 A1 . w w 370 /425 **** * streptatittt ww 380 / 425 390 / 430 segons ? / 440 CountsperSecond ibattiti** ** * * ** * * *** titf apht gasŠago ** *** * ** * * ettideratssettisitetasiegristians **** * * ZE323395 ** ** * * * .- ovom ovog * * * *' * ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' . DS DSC Center TSC TS Sample Location Fig . 9 Patent Application Publication Nov . 16 , 2017 Sheet 6 of 6 US 2017 / 0326842 A1 1200 - - - - wwwx 360 /420 1000 370 /420 380 / 420 CountsperSecond ŽZŠag?o? w 380 / 430 adapíSIUS$$** * * * * * * ** *** NIN 400 *** * * VININ* * * * 200 s I94188ávistasIIINNIN Livsstiilisisitiiiiiiiiiii51118 DS DSCDSC CenterCenter TSCTSC TS Sample Location Fig . 10 US 2017 /0326842 A1 Nov . 16 , 2017 POLYESTER FILM INCORPORATING separation , discolouration , undesirable heat treatment taste SILICONE FOR RELEASE OF CANNED and loss of nutritional value ( destruction of vitamins and MEAT PRODUCTS protein components ) . [ 0008 ] In order to comply with the above aspects , a RELATED APPLICATIONS compromise has to be reached in order to keep the heat 10001 ] This present application is a continuation - in - part of sterilization intensive enough for the microbiological safety U . S . patent application Ser. No . 14 /954 ,390 filed on Nov. 30 , of the products and as moderate as possible for product 2015 , the entire content of which is hereby incorporated quality reasons . herein by reference in its entirety . Meat Products Suitable for Canning FIELD OF THE INVENTION [ 0009 ] Practically all processed meat products which [ 0002 ] This invention relates to Bisphenol A (“ BPA ” ) free require heat treatment during preparation for consumption multi - layer film , such as a biaxially oriented polyester are suitable for heat preservation . Meat products which do (BOPET ) film , for lamination on metal sheets , which could not receive any form of heat treatment before being con be used for food containers . More particulary, the multi sumed , such as dried meat, raw hams or dry sausages , are layer film has an outer release layer, which aids in the release naturally not suitable for canning as they are preserved by of food , such as a high protein food source , when food is low pH and / or low water activity . cooked and sterilized in direct contact with the outer release [ 0010 ] The following , though not limiting , groups ofmeat layer . products are frequently manufactured as canned products : cooked hams or pork shoulders ; sausages with brine of the BACKGROUND OF THE INVENTION frankfurter type ; sausage mix of the bologna or liver sausage type ; meat preparations such as corned beef, chopped pork ; Principles of Food Canning and ready -to - eat dishes with meat ingredients such as beef in gravy , chicken with rice , soups with meat ingredients such [ 0003 ] Unlike pasteurized " cooked ” meat products where as chicken soup or oxtail soup . the survival ofheat resistantmicroorganisms is accepted , the aim of sterilization ofmeat products is the destruction of all Can Linings contaminating bacteria including their spores. Heat treat ment of such products may be intensive enough to inacti [0011 ] Metal food and beverage containers , e . g ., cans, are vate /kill the most heat -resistant bacterial microorganisms, lined with a coating on the interior surface . This coating is which are the spores of Bacillus and Clostridium . In prac essential to prevent corrosion of the container and contami tice , the meat products filled in sealed containers are nation of food and beverages with dissolved metals . In exposed to temperatures above 100° C . in pressure cookers . addition , the coating helps to prevent canned foods from Temperatures above 100° C . , usually ranging from 110 - 130° becoming tainted or spoiled by bacterial contamination . The C . depending on the type of product, may be reached inside major types of interior coatings for food containers are made the product. Products are kept for a defined period of time from epoxy resins , which have achieved wide acceptance for at temperature levels required for the sterilization depending use as protective coatings because of their exceptional on type of product and size of container . combination of toughness, adhesion , formability and chemi 10004 ] If spores are not completely inactivated in canned cal resistance . Such coatings are essentially inert and have goods, vegetative microorganisms will grow from the spores been used for over 40 years . In addition to protecting as soon as conditions are favourable again . In the case of contents from spoilage , these coatings make it possible for heat- treated processed meat, favourable conditions will exist food products to maintain their quality and taste , while when the heat treatment is completed and the products are extending shelf life . stored under ambient temperatures . The surviving microor [0012 ] However , these epoxy polymers may contain a ganisms can either spoil preserved meat products or produce residual amount of a chemical building block called BPA , toxins which cause food poisoning of consumers , which has faced much scrutiny from consumer advocacy [0005 ] Amongst the two groups of spore -producing groups . Under Proposition 65 , California has proposed for microorganisms, Clostridium is more heat - resistant than the second time to list BPA as a cause of reproductive Bacillus . Temperatures of 110° C . will kill most Bacillus toxicity . Thus , there is a desire to eliminate BPA -based spores within a short time. In the case of Clostridium expoxy resins as protective coatings . temperatures of up to 121° C . are needed to kill the spores [0013 ] In the past decade , consumers and health experts within a relatively short time. have raised concerns about the use of BPA in food packag [ 0006 ] The above sterilization temperatures are needed for ing . The molecule has a shape similar to estrogens and thus short -term inactivation (within a few seconds ) of spores of may act as an