Multilayer heat shrinkable cook-in film

Abstract

The present invention is directed to a cook-in film and to bags, pouches and the like made therefrom. The invention is further directed to a method of producing and preserving a food product using such a film, bag or pouche and to a packaged food product obtained therefrom.

1 . A heat shrinkable film comprising a heat sealing layer comprising an olefin block polymer. 
     
     
         2 . The heat shrinkable film of  claim 1 , wherein the olefin block polymer is an ethylene olefin block copolymer. 
     
     
         3 . The heat shrinkable film of  claim 2 , wherein the ethylene olefin block copolymer is an ethylene octene block copolymer having a melting point of more than 115° C. 
     
     
         4 . The heat shrinkable film of  claim 1 , wherein next to the heat sealing layer there is a layer comprising polypropylene. 
     
     
         5 . The film of  claim 1 , wherein the film comprises at least the heat sealing layer as an inner layer, a barrier layer and an outside layer. 
     
     
         6 . The film according to  claim 1  or  5  where the film comprises an outside layer incorporating
 a polypropylene polymer   an ethylene alpha olefin copolymer   a styrene butadiene polymer   a polyamide   a polybutene or   an EVOH polymer or a combination of one or more thereof.   
     
     
         7 . The film according to  claim 1 ,  5  or  6  incorporating between the outside and barrier as well as between sealing and barrier further layers incorporating other polymers. 
     
     
         8 . The film according to  claim 1  where the film is irradiated. 
     
     
         9 . The film according to  claim 1  having a flat or tubular form. 
     
     
         10 . A bag or pouch made by the film of  claim 1 . 
     
     
         11 . A method of packaging and preserving a food product, comprising the steps of:
 a) providing a film as defined in  claim 1  or a bag or pouch as defined in  claim 10 , and a food product;   b) packaging the food product into said film, bag or pouch;   c) subjecting the packaged food product to an elevated temperature for a predefined time thereby preserving the food product.   
     
     
         12 . The method of  claim 11 , wherein the elevated temperature is in a range of between about 70-98° C. 
     
     
         13 . The method of  claim 11 , wherein the time period for subjecting the packaged food product to an elevated temperature is between about 1 and 18 hours. 
     
     
         14 . The method of  claim 11 , wherein the packaged food product is subjected to an elevated temperature by immersing in hot water. 
     
     
         15 . A packaged food product obtainable by the method of  claim 11 .