background image
Why are barrier properties necessary in food
packaging?
Food or Beverage
xxxxxxx
ccccc
at 25oC
reirerereeerererereieree
Canned milk, Meats
Baby foods
Bear, Ale, Wine
Instant Coffee
Canned Vegetables, Soups,
Spaghetti
Canned Fruits
Nuts, Snacks
Dried Foods
Fruit Juices, Drinks
Carbonated Soft Drinks
Oils, Shortenings
Salad Dressings
Jams, Pickles, Vinegars
Liquors
Peanut butter
Estimated Maximum
H
2
O Gain or Loss
(wt%/year)
-3
-3
-3
+2
-3
xxxxxxxxxxxxxxxxxx
x
-3
+5
+1
-3
-3
+10
+10
-3
-3
+10
High Oil Barrier
Required
cccccccccccccccc
xxxxxxxxxxxxxxxxxx
Estimated Maximum
Tolerable O
2
gain
(ppm/year)
1 to 5
1 to 5
1 to 5*
1 to 5
1 to 5
cccccccccccccccccccc
c
5 to 15
5 to 15
5 to 15
10 to 40
10 to 40*
50 to 200
50 to 200
50 to 200
50 to 200
50 to 200
High Volatile
Organics Barrier
Required?
vxxxxxxxxxxxxxxxxx
x
*Less than 20% loss of CO
2
is also required