FLAVOR PERMEATION - PERMEATION OF FLAVORS AND AROMAS THROUGH GLASSY-POLYMERS

The barrier properties of polymers are often important to packaging. T hese polymer properties for small molecules such as oxygen, water, and carbon dioxide are well known. However, the polymer barrier propertie s for flavor, aroma, and solvent molecules represent relatively new te rritory. This paper will discuss the permeation through polymers and t he sorption by polymers (scalping). The paper will also show that the diffusion of organic vapors cannot be predicted simply from the oxygen diffusion. Furthermore, glassy polymers, in general will be shown to make good barriers to organic vapors at low activities.