Heat, grease, and cracking resistant release paper and process for producing the same

Abstract

A heat, grease, and cracking resistance release paper, said release paper is composed by 55% to 68% by weight of cellulose fiber, 3% to 6% by weight of one or more sizing agents, 27% to 37% by weight of one or more fillers, and 1% to 3% by weight of one or more binding agents.

Description

TECHNICAL FIELD OF THE INVENTION[0001]The present invention relates to papermaking processes and products made through these processes. More particularly, the invention relates to a composition and a process for obtaining a heat, grease, and cracking resistant release paper, starting from the combination of cellulose fiber, one or more sizing agents, one or more fillers, and one or more binding agents.BACKGROUND OF THE INVENTION[0002]At present, a variety of paper used to wrap fatty foods, consists of cellulose fibers or derivatives to which a mixture of oil, grease or wax is added with organic dissolvents; said mixture is added during or after the production of the development paper pulp, which is then treated by heat and pressure to obtain a greaseproof paper. However, this paper proves to be inconvenient to wrap food, because of the possible risk of dissolvent residues, also it can not be used to warm foods wrapped in it as it does not withstand high temperatures.[0003]Another cu...

AI Technical Summary

Problems solved by technology

However, this paper proves to be inconvenient to wrap food, because of the possible risk of dissolvent residues, also it can not be used to warm foods wrapped in it as it does not withstand high temperatures.

The disadvantages of this type of papers are that the hard paraffin papers are cracking at the least flexion, whereas the smooth paraffin papers release grease, and particularly they are not appropriate to wrap sensitive products to said papers, moreover they cannot be submitted to high temperatures in order to warm wrapped foods.

This type of paper has the disadvantage that it can not be submitted to high temperatures, because of the risk of being consumed and releasing toxic components.

The limitation of these papers described in said patent documents is their low resistance to heat; therefore, a food product that is wrapped with this paper can not be heated in an oven.

In view of this, exist the so-called heat or high temperature resistant papers, which can be used to wrap food and heat it in this way in an oven, however, these papers have the limitation that they are not waterproof or resistant to grease or liquids.