Packaging for frozen confectionery products

Abstract

The present invention provides a frozen confectionery product comprising a frozen confectionery and a flexible packaging material, wherein the inner material of the packaging material has a high water vapor transmission rate (WVTR) and the subsequent material has a low water vapor transmission rate (WVTR). The use of the frozen confectionery product reduces the amount of frost present on the surface of the frozen confectionery during storage.

Description

Technical Field

[0001] This invention provides a frozen confectionery product comprising frozen confectionery and a flexible packaging material, wherein the inner material of the flexible packaging material has a high water vapor transmission rate (WVTR) and the subsequent material has a low water vapor transmission rate (WVTR). This invention also relates to the use of the flexible packaging material for reducing frost (especially during storage) on the surface of frozen confectionery. Background Technology

[0002] Frozen desserts typically require stable storage at approximately -18°C for up to 24 months to maintain satisfactory quality standards. A typical problem that reduces the storage stability of frozen desserts and thus their shelf life is the accumulation of moisture on their surface, commonly referred to as frost. Frost can form on the surface of frozen desserts by the accumulation and crystallization of moisture, which can originate from the atmosphere surrounding the frozen dessert or from moisture migration within the frozen dessert itself. Several solutions have been provided to reduce the formation of frost on the surface of frozen desserts or refrigerated foods.

[0003] To reduce or prevent frost formation due to water migration through the flexible packaging material itself, flexible packaging materials with low water vapor transmission rate (WVTR, also known as water vapor transmission rate (MVTR)), such as single-layer polypropylene films, are commonly used as flexible packaging materials for frozen confectionery. Examples of such single-layer polypropylene film packaging materials include current... and Packaging materials for frozen desserts.

[0004] In addition, or alternatively, an inert gas such as nitrogen or a mixture of nitrogen and carbon dioxide may be introduced into the packaging before sealing. During the packaging process, the introduction of an inert gas or gas mixture reduces and / or replaces atmospheric moisture, thus further reducing the formation of frost on the surface of frozen foods. Such a process is illustrated in EP 1449 790 A1. This approach appears to solve the problem of frost formation on frozen confectionery within sealed packaging containing moisture in the sealed atmosphere.

[0005] An alternative to reducing frost formation on the surface of frozen desserts is to reduce the dehydration of the frozen desserts. Dehydration of frozen desserts and subsequent frost formation on their surface occur due to the migration of water contained within the frozen dessert to the surface.

[0006] US 2,999,758 discloses an ice cream carton comprising a sheet of unwaxed cardboard laminated to a barrier material. The cardboard is lined to the inner surface of the finished carton and exhibits improved ice cream storage stability. Compared to the same product stored in a carton with a waxed cardboard inner surface, frozen desserts with high moisture content show reduced dehydration, thus improving storage stability. The unwaxed cardboard carton was observed to exhibit limited absorption of moisture from the ice cream and a reduced amount of food adhering to the cardboard surface. It should be noted that the cardboard provides sufficient strength for the carton to self-support, and the cardboard weighs between 60 and 250 pounds per ream.

[0007] There remains a need for flexible packaging materials suitable for storing frozen desserts that reduce the amount of frost forming on the surface of frozen desserts, especially those with high moisture content. It is advantageous if the flexible packaging material is suitable for single-serving frozen desserts such as stick products, and if the manufacture and use of the packaging material are commercially feasible. Summary of the Invention

[0008] This invention provides a frozen confectionery product comprising frozen confectionery and a flexible packaging material, wherein the inner material of the flexible packaging material has a high water vapor transmission rate (WVTR), and one or more subsequent materials have a low water vapor transmission rate (WVTR). The invention also relates to the use of the flexible packaging material for reducing frost present on the surface of frozen confectionery, particularly during storage. This invention demonstrates that a significant reduction in the amount of frost on the surface of frozen confectionery has been observed when stored in a flexible packaging material comprising the inner material and one or more subsequent materials. The maximum amount of frost observed during storage at both constant and variable temperatures was 16% of the total amount of frost present. In contrast, up to 83% of the total amount of frost was observed on the surface of frozen confectionery stored under the same conditions in a polymer-type flexible packaging material alone. This significant reduction in frost present on the surface of frozen confectionery significantly improves the storage stability (shelf life) and quality of the frozen confectionery. Detailed Implementation

[0009] This invention provides a frozen confectionery product comprising a frozen confectionery and a flexible packaging material, wherein the flexible packaging material comprises an inner material and one or more subsequent materials, wherein the water vapor transmission rate (WVTR) of the inner material is at least 300 gm. -2 / 24h, while the water vapor permeability of the subsequent materials is at most 300gm -2 / 24h.

[0010] According to the test method ASTM 1249-13, typical conditions for measuring WVTR include 38°C and 90% humidity. ASTM is the International Organization for Standardization and can be accessed at www.astm.org.

[0011] This invention provides a flexible packaging material comprising an inner material and one or more subsequent materials, wherein the water vapor permeability of the inner material is at least 300 gm. -2 / 24h, and bonded to a subsequent material by lamination (optionally with an adhesive), wherein the water vapor permeability of the subsequent material is at most 300 gm. -2 / 24h. WO 2011 / 004156, page 12, lines 8-15, describes an example of a suitable lamination process.

[0012] This invention provides a flexible packaging material comprising an inner material and one or more subsequent materials, wherein the water vapor permeability of the inner material is at least 300 gm. -2 / 24h, and coated with a subsequent material, wherein the water vapor permeability of the subsequent material is at most 300gm -2 / 24h. US 3,003,884, column 3, lines 55-58, describes an example of a suitable coating process.

[0013] Frozen confectionery products may also contain gaseous substances. A gaseous substance is a composition comprising one or more gases; that is, a gaseous composition. The gas is selected from air, one or more inert gases, and mixtures thereof. Inert gases may include, for example, nitrogen or carbon dioxide.

[0014] The internal material refers to the material located inside the flexible packaging material, that is, including the material on the surface of the flexible packaging material adjacent to the frozen confectionery.

[0015] Subsequent materials refer to materials that are bonded to or coated onto the inner material of the flexible packaging material. Alternatively, several subsequent materials may be present in the flexible packaging material, in such embodiments, each additional subsequent material being bonded to or coated onto the surface of an adjacent subsequent material.

[0016] External material refers to the material of flexible packaging material that is bonded to or coated onto the internal material or onto one or more adjacent subsequent materials and exposed to the external atmosphere; that is, the material that includes the outer surface of the packaging material.

[0017] Internal materials, i.e., materials with high water vapor transmission rate (WVTR), refer to materials with a WVTR of at least 300 gm. -2 / 24h, preferably at least 400gm -2 / 24h, 300-10,000gm -2 / 24h, 1,300-1,600gm -2Materials with a 24-hour permeability. Examples of materials with high WVTR include cellulose materials. Examples of materials with high water vapor transmission rate include cellulose materials selected from paper. Examples of paper include "Emelcar 1-5" and "Carlux OB": food, non-food, pharmaceutical / flexible packaging paper from Cham Paper Group (http: / / www.cham-group.com), and Gerbier HD paper from Munksjo Group (http: / / www.munksjo.com).

[0018] The amount of cellulose material present as an internal material can be defined by its weight per square meter. The amount of cellulose present is 35 g / m². -2 Up to 120gm -2 40-80gm is preferred -2 More preferably 60-70gm -2 .

[0019] Subsequent materials, i.e., materials with low water vapor transmission rate (WVTR), refer to materials with a WVTR of at most 300 gm. -2 24h; 0-300gm -2 / 24h; 0.1-100gm -2 / 24h; 0.2-30gm -2 / 24h; 0.3-20gm -2 24h; 5-15gm -2 / 24h; and 5-10gm -2 Materials with a per 24-hour permeability. Examples of materials with low water vapor permeability include one or more materials selected from polymer materials, metals, and coating materials.

[0020] The polymer material is selected from polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET). The polymer material can be uniaxially or biaxially oriented, such as biaxially oriented polypropylene (often abbreviated as BOPP).

[0021] Polymer materials may include a treated surface on one surface and a heat-sealable layer on the opposite surface of the polymer material [see www.jindal.com for a description of the examples provided below]. Polymer materials with treated surfaces and heat-sealable layers can be used to prepare flexible packaging materials through a lamination process with an inner material. Examples include polypropylene polymer materials used in the lamination process, i.e., BOPP films, such as the Bicor series materials offered by Jindal (www.jindalfilms.com); e.g., 15MB400 and OPPalyte.TM 33ICE. The treated surface of the polymer material can be metallic and can be in the form of a metallized polymer material, for example, the polymer material can be a metallized film. Examples of metallized films include “Mettalyte™”, i.e., metallized OPP, PP, or PE films, and Metallyte BOPP 15MM488 and 20MM480, which are available from Jindal (www.jindalfilms.com). The metal contains aluminum, or the metal is aluminum. Aluminum can be coated onto the polymer using a physical vapor deposition process.

[0022] The thickness of the polymer material used for lamination to the inner material is at least 8 μm and at most 40 μm, at least 10 μm and at most 40 μm; preferably about 15 μm to about 33 μm; preferably about 15 μm to about 33 μm.

[0023] This invention provides a flexible packaging material comprising an inner material having a high water vapor transmission rate (WVTR) and a subsequent material having a low water vapor transmission rate (WVTR), wherein the inner and subsequent materials bonded together are prepared by adhesive lamination or extrusion lamination. Examples of flexible packaging materials prepared by lamination include laminated polypropylene-paper (PP paper) and laminated polyethylene-paper (PE paper).

[0024] In one embodiment, the flexible packaging material is prepared by adhesive lamination and includes a BOPP-paper packaging material comprising BOPP (20 μm), adhesive (3 gsm), and paper (60 gsm). -2 ).

[0025] In another embodiment, the flexible packaging material is prepared by extrusion lamination and includes BOPP-paper packaging material comprising PP (20 μm) and PP (15 μm). -2 ) and paper (60gm) -2 ).

[0026] Flexible packaging materials can also be prepared by coating the inner material with polymer or coating materials.

[0027] Examples of resins that can be used to form polymeric materials prepared by an extrusion coating process as adhesives to internal materials include DOWN. TM LDPE 722–TDS (www.dow.com) and Borealis Daploy TM WF420HMS (www.borealisgroup.com).

[0028] The amount of polymer material present is 10 gm -2 Up to 40gm-2 15gm is preferred -2 Up to 20gm -2 .

[0029] The coating material is often referred to as a "high-barrier moisture-proof coating material". Such coating materials that can be used to form subsequent materials that are bonded to the interior material include, for example, Aquaseal X2258, available from Paramelt (www.paramelt.com); and Joncryl DFC3030, available from BASF (www.basf.com).

[0030] The amount of coating material present is 5gm -2 Up to 40gm -2 10gm is preferred -2 Up to 20gm -2 .

[0031] The subsequent material can also be a coating material for the internal material being coated, such as a coating of a cellulose material. Coating materials are selected from metals, varnishes, and clays. Examples of internal materials to be coated include metallized paper, varnish-coated paper, and clay-coated paper.

[0032] When the coating material is metal, the amount of metal present is 0.1 gm. -2 Up to 10gm -2 1gm is preferred -2 Up to 8gm -2 .

[0033] When the coating material is paint, the amount of metal present is 30gm. -2 Up to 55gm -2 35gm is preferred -2 Up to 50gm -2 .

[0034] In a preferred embodiment, the flexible packaging material is paper coated with lacquer; the lacquer serves as a barrier against moisture, grease, and water. The thickness of the flexible packaging material is 48-58 μm, and the amount of lacquer present is 42-45 gm. -2 .

[0035] The term "adhesion" refers to the bonding of two materials by means of adhesive lamination, extrusion lamination, or coating.

[0036] Both lamination (adhesive and extrusion) and coating processes result in a layered structure of an inner material and one or more subsequent materials. For example, a lamination process produces an inner material on one surface of a packaging material and a subsequent material on the opposite surface of the material, which is optionally bonded to or coated with another subsequent material.

[0037] The invention also includes an outer material. The outer material can be any subsequent material to the flexible packaging material. Preferably, the outer material is a paint or polymer material as defined above.

[0038] The term “surface” is interchangeable with the term “surface”.

[0039] The present invention provides a flexible packaging material, wherein the thickness of the packaging material is 10 μm to 70 μm, preferably 15 μm to 60 μm.

[0040] Flexible packaging material is intended to represent the flexible flow-wrapped packaging material described in C. Clarke's *The Science of Ice Cream*, RSC 2004, pp. 100-102. Flexible packaging material is prepared in a flow-wrapping process by folding and sealing the flexible packaging material using machines such as the horizontal form-fill-seal machine (Jenkins and Harrington, *Packaging Foods with Plastics*, Technomic Publishing Co., Inc.). The sealant may be present on a surface substantially located on the inner material at the location where the seal is to be formed. The sealant material may be selected from patterned cold-seal sealants and patterned heat-seal sealants, for example, liofol, available from Henkel. An example of a suitable patterned sealing process is described on page 12, lines 16-23 of WO 2011 / 004156.

[0041] The shape of frozen desserts encased in flow-wrap packaging materials typically does not closely correspond to the shape of the flow-wrap packaging material itself; that is, the packaging material is not closely aligned with the outline of the frozen dessert. Examples include frozen wafer cones encased in conical packaging materials, or frozen desserts shaped by the outline of the packaging itself. Flow-wrap packaging materials are typically rectangular (viewed from the front perspective) and can contain frozen desserts of any shape, such as rocket-shaped "rocket lolly" (the cross-section gradually narrows from the stick end to the tip), or teardrop / elliptical shapes, such as "Solero Exotic" frozen desserts; or rectangles with rounded corners at one or both ends, or conical shapes with a minimum cone diameter at the tip of the frozen dessert, such as "fruttare" products. All shapes are described as a two-dimensional view from the front perspective of the frozen dessert or packaging material. The front perspective refers to the two-dimensional surface of the frozen dessert or flow-wrap packaging material with the largest surface area. Flexible flow wrap packaging materials act as an envelope surrounding frozen foods, rather than being designed to closely align with the contours of the frozen dessert. Envelope-type flexible flow wrap packaging materials refer to those that enclose frozen desserts and any gaseous substances present within a sealed or enclosed flexible flow wrap packaging material.

[0042] Frozen desserts within flexible flow wrapping material are typically capable of moving in any direction within the material. The longest length of the frozen dessert (excluding any rods present) is typically 20% to 80% of the longest length of the flexible flow wrapping material. Preferably, it is 25% to 75% of the longest length of the flexible flow wrapping material. More preferably, it is 30% to 70% of the longest length of the flexible flow wrapping material. The longest length of the frozen dessert and the longest length of the flexible flow wrapping material are measured in the same linear direction as the frozen dessert product.

[0043] Frozen confectionery products refer to frozen confectionery and flexible packaging materials. Preferably, the packaging material is sealed or enclosed, and includes the frozen confectionery within the sealed or enclosed packaging material. Preferably, the packaging material is a flow wrap packaging material, i.e., prepared by a flow wrap process.

[0044] This invention provides a method for manufacturing frozen confectionery products comprising flexible packaging materials and frozen confectionery using a flexible packaging conversion process, the method comprising the following steps:

[0045] a. Provide flexible packaging materials;

[0046] b molds a's flexible packaging material into a sleeve;

[0047] c. Place the frozen dessert on the surface of the inner material of the sleeve from step b;

[0048] d. The sleeve used in step c is sealed or closed; wherein the frozen dessert is contained within a sealed or closed flexible packaging material.

[0049] The flexible packaging material is prepared from an inner material and one or more subsequent materials through a process selected from: adhesive lamination; extrusion lamination; extrusion coating; and coating of the inner material.

[0050] Frozen desserts refer to sweet processed foods intended for consumption in a frozen state (i.e., where the temperature of the food is below 0°C, and preferably where the food contains a large amount of ice). Frozen dessert compositions are selected from water ice, milk ice cream, water ice cream, ice cream, frozen yogurt, sorbets, and mixtures thereof. Examples of frozen desserts include those available from Unilever. The terms “Rocket Lolly,” “Solero Exotic,” “Mini Milk,” “Fruit Smoothie,” “Twister,” and “Mivvi / Split” are provided. Experimental methods for preparing the filling of products such as Twister using frozen water ice are described in C. Clarke’s *The Science of Ice Cream* (RSC 2004), page 92 (“Fill-Suction” method) and page 177 (Components and Methods).

[0051] The outer surface of frozen desserts contains more than 30%, more than 40%, more than 50%, more than 60%, and more than 70% water. The outer surface of frozen desserts contains up to 80%, up to 90%, up to 95%, and up to 99% water. The outer surface of frozen desserts contains 30wt% to 99wt% water, 40wt% to 95wt% water, 50wt% to 90wt% water, and 60wt% to 80wt% water.

[0052] Frost refers to the moisture that accumulates on the surface of frozen desserts. This moisture can originate from the atmosphere surrounding the frozen dessert or from moisture migrating from the frozen dessert to its surface and on the surface itself. Frost can be ice.

[0053] This invention provides the use of a flexible packaging material according to the invention for storing frozen desserts at about -18°C. This invention also provides the use of a flexible packaging material according to the invention for storing frozen desserts at about -20°C.

[0054] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at about -18°C for 3 weeks, the frost present on the surface of the frozen desserts is 2 wt% to 5 wt%; after storage at about -18°C for 3 weeks, the frost present on the surface of the frozen desserts is 2.25 wt% to 4 wt%; and after storage at about -18°C for 3 weeks, the frost present on the surface of the frozen desserts is 2.5 wt% to 3 wt%.

[0055] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at about -18°C for 6 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 10 wt%; after storage at about -18°C for 6 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 7.5 wt%; after storage at about -18°C for 6 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 5 wt%; preferably, after storage at about -18°C for 6 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 4 wt%.

[0056] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at about -18°C for 14 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 15 wt%; after storage at about -18°C for 14 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 13 wt%; after storage at about -18°C for 14 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 11 wt%; preferably, after storage at about -18°C for 14 weeks, the frost present on the surface of the frozen desserts is 0 wt% to 10 wt%.

[0057] The present invention provides the use of flexible packaging materials in which frozen confectionery can be stored at about -18°C for 6 months or longer, 9 months or longer, 12 months or longer, 18 months or longer, 24 months or longer, and the percentage of frost present on the surface of the frozen confectionery is from 0 wt% to 50 wt% of the total amount of frost present.

[0058] Approximately -18°C refers to the storage temperature of a commercial or household freezer. The storage temperature of a commercial or household freezer can vary between -15°C and -30°C. It is also intended that "approximately -18°C" refers to the average storage temperature experienced by frozen desserts; for example, when temperature fluctuations occur due to the opening and closing of the freezer / pantry door or due to transportation of frozen desserts between distribution locations and points (centers) where they are sold to customers.

[0059] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at approximately -20°C for 3 weeks, the percentage of frost present on the surface of the frozen desserts is 0 wt% to 5 wt%; after storage at approximately -20°C for 3 weeks, the percentage of frost present on the surface of the frozen desserts is 0 wt% to 4 wt%; after storage at approximately -20°C for 3 weeks, the percentage of frost present on the surface of the frozen desserts is 0 wt% to 3 wt%; wherein the storage temperature can fluctuate by up to approximately 2°C.

[0060] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at about -20°C for 6 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 10 wt%; after storage at about -20°C for 6 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 7.5 wt%; after storage at about -20°C for 6 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 5 wt%; preferably, after storage at about -20°C for 6 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 4 wt%; wherein the storage temperature can fluctuate by up to about 2°C.

[0061] This invention provides the use of flexible packaging materials for reducing frost on the surface of frozen desserts, wherein after storage at about -20°C for 14 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 15 wt%; after storage at about -20°C for 14 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 13 wt%; after storage at about -20°C for 14 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 11 wt%; preferably, after storage at about -20°C for 14 weeks, the percentage of frost on the surface of the frozen desserts is 0 wt% to 10 wt%; wherein the storage temperature can fluctuate by up to about 2°C.

[0062] The total amount of frost present refers to the amount of frost present on the surface of the frozen dessert and on the flexible packaging material. The total amount of frost present also refers to the amount of frost present within the sealed flexible packaging material containing the frozen dessert.

[0063] Example

[0064] General experimental methods:

[0065] Take frozen desserts (Rocket Lolly, average weight 56.5g) out of the Visimax freezer, which is maintained at approximately -20°C. Remove the packaging and mechanically remove any surface frost by scraping. The surface frost was determined to be clear frozen water with no color adhering to the surface of the colored frozen dessert.

[0066] The frozen desserts were then placed in pre-weighed flexible packaging material and sealed at room temperature using a horizontal filling and sealing machine to obtain the frozen dessert product. The frozen dessert product was stored in a Visimax freezer according to the conditions provided in Examples 1-18.

[0067] After storage, remove the frozen dessert product from the Visimax freezer. Weigh the frozen dessert, then open the packaging material at the stick end and remove the dessert. Weigh the empty packaging material and the frost contained therein. Then mechanically remove the visible colorless frost from the surface of the frozen dessert by scraping. Weigh the frost scraped from the surface of the frozen dessert and the frozen dessert after scraping, respectively.

[0068] Examples 1-6:

[0069] General experimental methods were followed. Frozen confectionery products were stored at a constant temperature of approximately -20°C for 3, 6, and 14 weeks, with temperature fluctuations of up to approximately 2°C. The flexible packaging material used for the frozen confectionery was paper-polypropylene flexible packaging material with a thickness of 63 μm ± 2 μm.

[0070] Examples 7-12:

[0071] Following standard experimental methods, frozen confectionery products were stored at approximately -18°C for 3, 6, and 14 weeks, with short-term temperature fluctuations between 15°C and -30°C, simulating storage conditions at the point of sale to customers. The flexible packaging material used was paper-polypropylene flexible packaging material with a thickness of 63 μm ± 2 μm.

[0072] Examples 13-18 (Comparative Examples):

[0073] Following standard experimental methods, frozen confectionery products were stored at approximately -18°C for 3, 6, and 14 weeks, with short-term temperature fluctuations between 15°C and -30°C, simulating storage conditions at the point of sale to customers. The flexible packaging material used was BOPP flexible packaging material with a thickness of 33 μm.

[0074] Examples 19-21:

[0075] Following standard experimental methods, frozen confectionery products were stored at a constant temperature of approximately -18°C for 3, 6, and 14 weeks, with temperature fluctuations of up to approximately 2°C. The flexible packaging material used for the frozen confectionery was a paper-enamel flexible packaging material. The thickness of the flexible packaging material was 48-58 μm, and the enamel content was 42-45 gm. -2 .

[0076] Examples 13-18 (Comparative Examples):

[0077] General experimental methods were followed. Frozen confectionery products were stored at a constant temperature of approximately -18°C for 3, 6, and 14 weeks, with temperature fluctuations of up to approximately 2°C. The flexible packaging material used for the frozen confectionery was BOPP flexible packaging material with a thickness of 33 μm.

[0078] Table 1a: Frozen storage at -20°C for 3, 6, and 14 weeks in paper-polypropylene flexible packaging materials Percentage of frosting on the surface of desserts (Examples 1-6):

[0079]

[0080] Table 1a shows that the total amount of frost present in the packaging material and on the frozen desserts increased slightly over time during storage. The total amount of frost present after 3 weeks of storage was 0.78 g and 1.33 g; after 6 weeks, it was 1.35 g and 1.38 g; and after 14 weeks, it was 3.08 g and 1.58 g. The percentage of total frost present on the surface of the frozen desserts in Examples 1-4 and 6 was approximately consistent (7.0% to 11.6%).

[0081] Table 1b: Frozen storage at -20°C for 3, 6, and 14 weeks in paper-polypropylene flexible packaging materials Average weight percentage of frosting on dessert surfaces (Examples 1-6):

[0082]

[0083] After storage periods of 3, 6, and 14 weeks, the average weight of frost on the packaging material increased from 0.95g to 1.23g and 2.23g, respectively. In contrast, the average weight of frost on the surface of frozen desserts remained roughly the same (0.10g, 0.14g, and 0.11g) for the same storage time.

[0084] After 3, 6, and 14 weeks of storage, the percentage of total frost on the surface of the frozen desserts was 9.5%, 10.2%, and 4.7%, respectively. The percentage of total frost on the surface of the frozen desserts in Examples 1-4 was generally consistent.

[0085] Table 2a: Frozen storage at -18°C for 3, 6, and 14 weeks in paper-polypropylene flexible packaging materials Percentage of frosting on the surface of desserts (Examples 7-12):

[0086]

[0087] Consistent with Table 1a, Table 2a shows that the total amount of frost present increased over time during storage; however, the increase observed in Table 2a is greater than the values ​​in Table 1a. The greater increase in the total amount of frost observed when compared to Examples 1-6 appears to correspond to the larger storage temperature fluctuations experienced in Examples 7-12. The total weight of frost present after 3 weeks of storage was 5.07 g and 3.23 g, respectively, and increased to 9.62 g and 11.23 g after 14 weeks of storage.

[0088] Table 2b: Frozen storage at -18°C for 3, 6, and 14 weeks in paper-polypropylene flexible packaging materials Average weight percentage of frosting on dessert surfaces (Examples 7-12):

[0089]

[0090] Consistent with Table 1b, Table 2b shows that after storage periods of 3 weeks, 6 weeks, and 14 weeks, respectively, the average weight of frost present on the packaging material increased from 4.05 g to 5.86 g and 9.38 g.

[0091] Compared with Table 1b, Table 2b shows that after storage for 3 weeks, 6 weeks and 14 weeks, respectively, the average weight of frost on the surface of frozen confectionery increased from 0.11 to 0.21 and 1.04.

[0092] After storage periods of 3, 6, and 14 weeks, the percentage of total frost on the surface of frozen confectionery products relative to the total frost present in the frozen confectionery products increased from 2.6% to 3.5% and 10.0%, respectively.

[0093] Table 3a: Frozen confectionery products contained in BOPP flexible packaging material and stored at -18°C for 3, 6, and 14 weeks. Percentage of cream on the face (Examples 13-18):

[0094]

[0095] Consistent with Tables 1a and 2a, Table 3a shows that the total amount of frost present increases over time during storage. Similar to Table 2a, the total weight of frost present after 3 weeks of storage is 6.20 g and 4.40 g, and increases to 9.50 g and 10.50 g after 14 weeks of storage.

[0096] Table 3a shows that as the storage time increased from 3 weeks to 14 weeks, the percentage of total frost on the surface of frozen confectionery increased significantly from 1.6 wt% and 7.0 wt% to 82.1 wt% and 83.8 wt%. The percentage increase of frost on the surface of frozen confectionery in Examples 13-18 was much larger (83.1% after 14 weeks) compared to Examples 7-12 (16.0% after 14 weeks).

[0097] Table 3b: List of Frozen Confectionery Products Contained in BOPP Flexible Packaging Material for Storage at -18°C for 3, 6, and 14 Weeks Average weight percentage of face cream (Examples 13-18):

[0098]

[0099]

[0100] Compared to Examples 1-12 (Tables 1b and 2b), Examples 13-18 (Table 3b) show that, for storage times of 3 weeks, 6 weeks, and 14 weeks, the average weight of frost on the surface of frozen confectionery increased significantly from 0.20 g to 3.80 g and 8.30 g, respectively. This increase corresponds to an increase in the percentage of frost on the surface of frozen confectionery from 3.8% to 47.2% and 83.0% for storage times of 3 weeks, 6 weeks, and 14 weeks, respectively.

[0101] Table 4: Frozen confectionery products contained in paper-coated flexible packaging materials and stored at -18°C for 3, 6, and 14 weeks. Percentage of cream on the face (Examples 1-6):

[0102]

[0103] Table 4 shows that the total amount of frost present in the paper-coated flexible packaging material and on frozen desserts increased from 5.2 g to 6.2 g and 9.7 g over time during storage. The percentage of frost present on frozen desserts (3.8%, 11.3%, and 7.2%) was significantly lower than that present in the flexible packaging material (96.2%, 88.7%, and 92.8%).

[0104] Table 5: Frozen confectionery contained in paper-BOPP flexible packaging material and stored at -18°C for 3, 6, and 14 weeks. Percentage of frost on the surface (Examples 1-6):

[0105]

[0106] Table 5 shows that the total amount of frost present in the flexible packaging material and on frozen desserts increased from 5.2 g to 7.6 g and 11.9 g respectively over time during storage. The percentage of frost present on frozen desserts during storage (3.9%, 46.1%, and 69.7%) was significantly greater than the percentage of frost present in the flexible packaging material (96.1%, 53.9%, and 69.7%). Furthermore, the amount of frost present on frozen desserts with BOPP flexible packaging material during storage (3.9%, 46.1%, and 69.7%) was significantly greater than that on frozen desserts with paper-enamel flexible packaging material (3.8%, 11.3%, and 7.2%).

[0107] Figure 1 The figures show the average frost weight present on the surface of frozen desserts (labeled as 'on the product surface') or in the packaging material (labeled as 'in the packaging material') of Examples 7-12 (paper-polypropylene flexible packaging material) and Examples 13-18 (BOPP flexible packaging material) over time. It can be seen that the frost weight present on the surface of frozen desserts contained in the paper-polypropylene (paper) flexible packaging material (Examples 7-12) is significantly smaller compared to that contained in the polymer-only flexible packaging material (BOPP) (Examples 13-18).

[0108] Figure 1The data shows that the average percentage of frost present on the surface of frozen desserts in paper-polypropylene (paper) flexible packaging materials increased from 2.6% to 3.5% and 10% over time during storage. This increase contrasts sharply with the equivalent amount of frost present on the surface of frozen desserts when stored in polymer-only (BOPP) flexible packaging materials. During storage, the percentage of the total amount of frost on the surface of frozen desserts in polymer-only (BOPP) flexible packaging materials increased from 3.8% to 47.2% and 83% over time.

[0109] Figure 2 Examples 19-21 (paper-coated flexible packaging materials) show frost that has accumulated over time on the surface of frozen desserts (labeled: 'paper products') or in the packaging material (labeled: 'paper FW'). It can be seen that the weight of frost on the surface of the frozen desserts is significantly less than the weight of frost on the packaging material.

[0110] Figure 3 Examples 22-24 (BOPP flexible packaging material) show frost formation over time on the surface of frozen desserts (labeled: 'BOPP product') or in the packaging material (labeled: 'BOPP FW'). It can be seen that the weight of frost on the surface of the frozen desserts is significantly greater than the weight of frost on the packaging material over storage time.

[0111] Figures 4a and 4b are the front and rear views of Example 11, respectively.

[0112] Figures 5a and 5b are the front and rear views of Example 17, respectively.

Claims

1. A frozen confectionery product comprising frozen confectionery and a flexible flow wrapping material, wherein the flexible flow wrapping material comprises an inner material and at least one subsequent material, wherein the water vapor permeability of the inner material is at least 300 gm. -2 / 24 h, the water vapor permeability of the subsequent material is at most 300 gm -2 / 24 h; wherein the water vapor transmission rate is measured according to test method: ASTM 1249-13 at 38°C and 90% humidity, the frozen confectionery is adjacent to the internal material, and the flexible flow wrapping material is closed or sealed, and the frozen confectionery is located within the flexible flow wrapping material. The internal material includes cellulose material; and One of the subsequent materials is selected from polymeric materials, one or more metals, paints, and clays, wherein the polymeric material is selected from polypropylene, polyethylene, and polyethylene terephthalate.

2. The frozen dessert product according to claim 1, wherein the internal material comprises 60-120 gm³. -2 Cellulose materials.

3. The frozen confectionery product according to claim 1 or 2, wherein the internal material is a cellulose material selected from paper.

4. The frozen confectionery product according to any one of claims 1 to 3, wherein the flexible flow wrapping material is selected from laminated polypropylene-paper, laminated polyethylene-paper, and laminated polyethylene terephthalate-paper.

5. The frozen confectionery product according to any one of claims 1 to 4, wherein the thickness of the flexible flow wrapping material is from 10 μm to 70 μm.

6. The frozen dessert product according to any one of claims 1 to 5, wherein the frozen dessert is water ice.

7. The frozen confectionery product according to any one of claims 1 to 5, wherein the frozen confectionery is milk-ice cream.

8. The frozen dessert product according to any one of claims 1 to 5, wherein the frozen dessert is water-ice cream.

9. The frozen dessert product according to any one of claims 1 to 5, wherein the frozen dessert is ice cream.

10. The frozen confectionery product according to any one of claims 1 to 5, wherein the frozen confectionery is frozen yogurt.

11. The frozen confectionery product according to any one of claims 1 to 5, wherein the frozen confectionery is ice cream.

12. The frozen dessert product according to any one of claims 1 to 5, wherein the frozen dessert includes two or more of water ice cream, ice cream, frozen yogurt and sorbet.

13. The frozen confectionery product according to claim 12, wherein the ice cream is milk ice cream.

14. The frozen confectionery product according to any one of claims 1 to 13, wherein the outer surface of the frozen confectionery contains 30 wt% to 99 wt% water.

15. A method for producing the frozen confectionery product according to claims 1 to 14, the method comprising the following steps: a. Provide flexible packaging materials; b. Shape the flexible packaging material of a into a sleeve; c. Place the frozen dessert on the surface of the inner material of the sleeve from step b; and d. Seal or close the sleeve of step c, wherein the frozen dessert is contained within a sealed or closed flexible packaging material; The flexible packaging material is prepared by a process selected from: adhesive lamination; extrusion lamination; extrusion coating; and coating of an inner material.

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