Polysiloxane Slip Additives for Flexible Packaging

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Solution Overview

Problem

Flexible packaging materials, particularly those using fatty acid amides as slip additives, tend to oxidize and migrate into packaged liquids, causing organoleptic degradation in sensitive products like coffee, beer, and wine, leading to rancid off-tastes and flavor changes.

Innovation Solution

The use of oxidation-resistant polysiloxane slip additives, such as ultra-high molecular weight siloxane polymers, in polyethylene films for flexible packaging, which are non-migratory and inert, preventing the degradation of organoleptic properties in packaged foods.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of manufacture

If fatty acid amides are used as slip additives in polyethylene films, then the coefficient of friction is reduced and processability is improved, but the additives oxidize and migrate into packaged liquids causing organoleptic degradation

Engineering Contradiction:

ImproveprocessabilityVSAvoidorganoleptic degradation

Core Design Contradiction:

Ease of manufactureVSObject-affected harmful factors

Solution Approach 1:

The patent changes the chemical composition parameter of the slip additive from fatty acid amides to polysiloxanes. This parameter change maintains the low friction coefficient and processability benefits while eliminating oxidation and migration issues that cause organoleptic degradation in packaged liquids.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces the conventional fatty acid amide slip additives with polysiloxane alternatives that do not migrate into the packaged product. This substitution eliminates the harmful interaction between the additive and the liquid contents while maintaining the necessary processing characteristics of the film.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

2Reliability

If oxidative sterilization processes like ozonation are applied to packaged products, then sanitation is improved, but the fatty acid amide additives oxidize and produce rancid off-tastes

Engineering Contradiction:

ImprovesanitationVSAvoidrancid off-tastes

Core Design Contradiction:

ReliabilityVSObject-generated harmful factors

Solution Approach 1:

The patent converts the harmful interaction between oxidative sterilization and fatty acid amide additives into a beneficial outcome by using polysiloxane slip additives that are resistant to oxidation. The oxidative sterilization process can now be applied without generating rancid off-tastes, as the polysiloxane additives do not undergo oxidation under these conditions.

Inventive Principle:

Principle #22Blessing in disguise (Convert harm into benefit)

3Ease of operation

If slip additives are placed on the film surface to reduce friction, then processability is improved, but the additives migrate into the liquid product causing flavor changes

Engineering Contradiction:

ImproveprocessabilityVSAvoidflavor profile

Core Design Contradiction:

Ease of operationVSStability of the object's composition

Solution Approach 1:

The patent changes the chemical nature of the slip additive from migratory fatty acid amides to non-migratory polysiloxanes. This parameter change allows the slip additive to remain on the film surface providing low friction for processing, while preventing migration into the liquid product that would alter its flavor profile.

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The polysiloxane slip additives maintain the organoleptic properties of packaged beverages by reducing oxidation and migration, ensuring the quality and taste of coffee, beer, water, and wine remain intact, even when exposed to oxidative processes like ozonation.

Implementation Method 1

The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within

Methodology Applied

Scientific EffectOxidation resistance: Oxidation

Implementation Method 2

The waxy layer of the fatty acid amides at the surface of the film acts to reduce the coefficient of friction of the film... However, many of these fatty acid amides contain unsaturation, which is subject to chemical oxidation. Moreover, these fatty acid amides residing on the film surface and in direct contact with the liquid product have a tendency to migrate into the liquid

Methodology Applied

Scientific EffectNon-migration:

Data Source

PatentUS11878854B2Process for preventing organoleptic degradation in flexibly-packaged sensitive foods and packaged products thereof

Publication Date: 2024.01.23 LIQUI BOX CORP

AI summary

This invention relates to a process for reducing or eliminating organoleptic degradation in organoleptically sensitive foods packaged in flexible packaging, and packaged products thereof. This invention also relates to organoleptic flexible packaging made from polymeric films comprising oxidation-stable and non-migratory polysiloxane as slip additive. The oxidative-stability and non-migratory nature of the polysiloxane slip additive provides an organoleptic flexible packaging that is non-interactive with and inert to the organoleptically sensitive food packaged within, specifically: (1) coffee; (2) beer; (3) water; and (4) wine.