Ti-News n. 15 // January 2016 - page 6-7

Keeping the quality and the freshness of bakery ingredients intact
while offering attractive packaging solutions is the mission of
and its partners. Propak, a flexible packaging manufacturer based in Turkey with over 30 years of experience, prints
and laminates our ERD, a white pearlescent high gloss, heat sealable film and MSS, a matte, low heat sealable
film for Orkla Confectionery and Snacks Sweden for Smörgåsrån wafers (a product which has been produced by the
company since 1935 in Kungalv, Sweden).
The ERD film is selected for its high moisture barrier, good light protection and low seal temperature. The MSS film
grants a matte finish which meets the product requirements of the end user.
Orkla is a leading supplier of branded consumer goods and concept solutions to the grocery sector, out-of-home
sector and bakeries with its main markets in the Nordics and the Baltics.
Propak operates state of the art equipment to print using both gravure and flexography technologies.
The company has also invested in a technologically advanced solvent recovery facility whichmakes it one of themost
environmentally responsible converters in Turkey, fully compliant with local and European VOC emissions legislation.
Bakery Packaging Solutions
Flavor and Aroma Barrier
Test Results and Conclusions
The food industry is becoming increasingly aware of the importance of flavor
and aroma barriers.
From a packaging point of view, this means containing natural flavors and
preventing extraneous flavors from contaminating the product.
Some food products have a higher tendency to absorb extraneous flavors or aromas. No consumer wants biscuits to taste like
soap, or chocolate to smell like onions. On the other hand, many foods are highly flavored, and the brand owner’s desire is to retain
this flavor for the entire shelf life.
Similar considerations can bemade for home care or personal care products where the desire is to retain the aroma in the package
and not let it escape into the surrounding environment.
The permeation of flavors is difficult to measure quantitatively because each single flavor is made of a mix of many components.
Each food manufacturer has developed their own methods and teams of experts to perform sensory testing of various products.
When the EXTENDO® team decided to perform aroma barrier tests on
’s BoPP films, the first consideration was which test
methodtouse. Therearemainly twomethods toassessflavor andaromapermeation: sensoryevaluationandgaschromatography.
Sensory evaluation is the most established method. However, gas chromatography has made good progress in recent years,
as it allows packaging materials manufacturers to make laboratory comparisons of different substrates by measuring their
permeability against certain substances. And in fact, this was the method of choice for Taghleef Industries and Flavologic, a
worldwide company with more than 25 years of experience in numerous fields related to food and food processing.
On the other hand, BoPP films using EXTENDO® technology, such as XTMU and XTMH (clear), D713
(white voided), D717 (metalised) do not allowany aromamigration. Thismeans that products packaged
with these films will not suffer fromphysical losses of flavor, nor cross-contamination fromunwanted
aromas dispersed in the surrounding environment.
Looking forward,
plans to perform similar tests to assess the barrier performance related to other
application segments including snacks, biscuits, and fragrances.
Test substances included7aromacompoundsselectedtosimulatethemost commonfruityflavorsused intheconfectionery
industry: Ethylbutyrate (apple), Limonene (orange), Octanal (lemon), cis-3-Hexanol (fresh cut grass), Menthon (mint),
Menthol (mint), and Citronellol (lemon).
Different films including EXTENDO®, as well as standard clear and metalized BoPP were tested. The permeability of
the various films against the selected compounds was measured and reported and, as seen in the graph, the difference
between a standard clear BoPP a standard white voidedmetalized BoPP confirms that metallization significantly improves
the aroma barrier (≈10-20 times lower). Nevertheless, neither of these two can be considered “aroma barrier films,” because
desired flavors will escape or off-flavors will come in rather quickly.
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