Oxygen Barrier Materials for Improving Food/Beverage Shelf Life
- Created on Tuesday, 12 June 2012
An organization would like to increase the oxygen barrier in thermoplastic elastomers by an order of magnitude or more to preserve the shelf life of food/beverages. This organization is seeking an order-of-magnitude improvement in oxygen blocking, without a substantial increase in cost. This improvement may be achieved by a new material, by ingredients mixed with the current formulas, or by using additives with the mix. Regulatory approvals and organoleptic issues (flavor/odor/color effects) are also concerns.