ABSTRACT
The information on the behavior of laminar composites of interest to the food processor and packager is almost nonexistent. The change in physical properties as induced by small concentrations of food ingredients or external chemicals has implications beyond normal shelf life testing, namely, the safety of the food contained in the package. The crucial issue of the change in packaging technology is the dramatic effect that small amounts of organic materials can have on the mechanical and chemical properties of polymeric materials. A number of new polymers and polymer systems have been introduced and suggested for potential use in food packaging. The many polymers that are finding their way to food applications have a great variety of chemical functionality. The dramatic changes in the gas barrier properties of ethylene-vinyl alcohol copolymers due to their known sensitivity to water is a good example of what can occur when small amounts of plasticizing chemicals interact with polymers.
