A patent-pending technique developed by Extrusion Dies Industries (EDI) is said to improve oxygen and moisture control in food packaging – ‘extending barrier properties beyond the limits of standard test procedures’.
EDI’s ‘active microlayer’ technology combines the concepts of active packaging and microlayer extrusion, yielding film and sheet in which layer multiplication is applied not only to the barrier polymer, but also to active components such as oxygen absorbers or desiccants. By dividing and recombining the barrier layer to create many micro-barrier layers, it is said to be possible to increase significantly the shelf life of retort and hot-fill containers, stand-up pouches, and vacuum skin packaging.
Now the company has gone a step further by incorporating active components in layers outside the barrier core, then subjecting those components to layer multiplication as well. It plans to produce samples for new tests and then have the results confirmed by an outside laboratory.
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