When nature protects freshness. The patented innovative food packaging SPECIFICATIONS

Transcription

1 When nature protects freshness. The patented innovative food packaging SPECIFICATIONS

2 TECHNICAL CHARACTERISTICS Description Innovative packaging suitable for contact with food, mainly made of calcium carbonate, talc and titanium dioxide, hold together through HDPE (high density polyethylene) resins and other components able to bestow its special curative function on the food. By assuring a better preservation of the organoleptic characteristics, and therefore of the particularity of the packed food, at the same time it grants a considerable increase of its shelf live. Usage Usable with meat, sliced meat, fish, cheese, vegetables, sandwich loaves; all in all with all products with a PH above 4,5. is distributed in: Sheets; Bags; ByOVENE (patented) eared sheets; Sheets to separate slices; Different sizes available; Different thickness available; Different shades available. Composition is made for about its 60% of mineral charges which, conveniently studied and selected, have made it possible for to increase the resistance of the material, the water resistance, the resistance to mechanical strains and to improve the distribution of polymers. Thanks to this particular composition and to the combination of its elements, seems to be able to act as a photocatalyst absorbing chemical reagents on the active site. Such reagents can be photoxidized through very active radical intermediates and therefore become able to perform a microbial reduction. For the remaining 40% it is made of polyethylene, a thermoplastic resin known for its excellent compatibility with any food and for its suitability for recycling. Physical and chemical characteristics Gas permeability: the material shows high levels of permeability according with the poliolephinic nature of the polymeric matrix (O 2 =7.800 cm 3 m -2 24h -1 bar -1 ; CO 2 = cm 3 m -2 24h -1 bar -1 ); a comparison with literature data underlines an increase of such levels probably attributable to the presence of non polymeric non active parts (talc and calcium carbonate). Permeability to water vapour: the material shows remarkable efficiency in acting as a humidity barrier (WVTR 4,45 g m -2 24h -1 ), imputable to the poliolephinic nature of the polymeric matrix. Mechanical properties: the comparison between the tests performed in the two orthogonal directions underlines a certain anisotropy; the tested material appears to be more rigid (higher Young's modulus) and therefore less extendable in the cross-sectional direction, with a lower ultimate strenght attributable to the high rigidity. shows undoubtedly different properties in the other direction in which it is less rigid, more extendable and with a remarkably higher ultimate strenght. MATERIAL ULTIMATE STRENGHT (MPA) PROLONGATION TO RUPTURE (%) YOUNG'S MODULUS (MPA) DM 22, Coefficient of variation 6,49 8,80 6,35 DT 12, Coefficient of variation 1,84 3,71 7,50 Legend: DM=machine longitudinal direction; DT= machine cross-sectional direction

3 Contact angle: using this thermodynamic measurement, given by the angle created between a liquid interface (water) and a solid one (), we can ascertain the superficial wetability. can count on a contact angle (estimated through a Laplace-Young equation-based test) between 100 and 105 degrees; a comparison with literature data underlines a higher hydrophobic level of OVENE, as opposed to other materials traditionally used in trade (Oven paper 100 degrees; alluminium foil for food use 90 degrees; polyethylene 80 degrees; polypropylene degrees). To sum up is not inclined to sticking to the food. Hydrophilic material Polypropylene Microscopic analysis using an electrical microscope scanner: on its surface the material is characterised by clusters which, evaluated through quantitative analysis, appear to consist of Ca, C, O e Ti. The biggest clusters are about 3-4 μm in size. The material presents good homogeneization and orientation, characteristics which are also highlighted in the 3200-time enlarged cross-section. Moreover it has not been detected any stretch imputable to stress in the extrusion process. Identification of the components through mass spectrometric detection: it has not been detected the presence of any newborn particles able to cause toxicity, either permanent or temporary (e.g. sulphuric compounds, amides, amines...)

4 Foodstuff suitability: it is known that in Italy the general law about the suitability of a material which is meant to get in contact with food comes from art. 11, law n. 283 of and has been detailed and expained further in the DPR 777 of (implementation of Directive 76/893/EEC) and in the DL 108 of (implementation of Directive 89/109/EEC ). Furthermore, in order to be able to be used in contact with foodstuff, any material has to be produced using only known ingredients and raw materials (DM ). Moreover, concerning plastic materials and complying with some Community directives (EEC Directives: 90/128, 92/39, 93/9, 96/11), monomers and additives as well as other starting substances have to be listed in specific positive lists. complies with all these laws and regulations and moreover fulfils the terms of global migration as determined by the DM n. 220 of 26/04/1993 (acknowledgement of Directives 92/711, 85/572, 92/93) adn by DM n. 338 of (acknowledgement of Directive 97/48/EEC). All in all, is a suitable material for contact with any foodstuff with the exception of fermented milk such as yogurt, buttermilk adn their combination with fruit and fruit by-products, vinegar and all its products either alcoholic or watery which have a Ph of 4.5 or below. Performance enables a longer domestic and/or commercial shelf life by having a permanent curative effect even after the package has been opened and closed numerous times. The selection of the raw materials, their correct concentration and the suitability of the physical-chemical characteristics of enable, through direct contact between foodstuff and packaging material, a riduction of oxidation kinetics, a smalle microbic proliferation, the conservation of the organoleptic characteristics tipical of the food, which results in consumers satisfaction. also helps (as proved in tests performed in collaboration with the University of Udine) to control the total bacterial charge and therefore the proliferation of bacteria on the surface of the food. Here follows the case of cheese preserved in polyethylene paper (blue) with a noticeable exponential increase in bacterial contamination, and in (orange) which shows reduction in the first stage and control until the end of the shelf-life. Fresh goat cheese (pseudomonas sp. UFC/g) UFC /g 1,85E+05 1,65E E+05 1,25E+05 1,05E E E E E E+03 TERMINE S.L 0 7 Time (Days) 28 IT (Tradizional) OB (Ovtene) PACKAGING TIME 0 TIME 14 TIME 21 TIME 28 IT (tradizional) , OB () , ,5.10 5

5 has been tested on different fresh products. To name but a few: POLYPROPILENE PP HOME-MADE SALAMI Fifth day after its packaging ALUMINUM PAPER SAN DANIELE RAW HAM Forth day after its packaging POLYETHYLENE HD BOLOGNA MORTADELLA (PORK SAUSAGE) Forth day after its packaging

6 POLYETHYLENE PAPER ON ATM BOX SOFT CHEESE Twenty-first day after its packaging POUCHES FOR REFRIGERATOR BAG GREEN RADICCHIO Forth day after its packaging POLYETHYLENE PAPER PORK LOIN Forth day after its packaging

7 Environmental impact has reduced environmental impact if compared to other materials traditionally used in the foodstuff packaging sector. That s possible thanks to a 60% plastic reduction among the ingredients it is made of. is 100% ricyclable. 100% recyclable together with plastic!

8 Arcadia srl - Z.I. Pannellia, Sedegliano (Ud) - Tel Fax info@ovtene.it - P. Iva