The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
May. 09, 2017

Filed:

Dec. 14, 2010
Applicants:

Willard E. Wood, Arden Hills, MN (US);

Neil J. Beaverson, Vadnais Heights, MN (US);

William J. Kuduk, Minneapolis, MN (US);

Inventors:

Willard E. Wood, Arden Hills, MN (US);

Neil J. Beaverson, Vadnais Heights, MN (US);

William J. Kuduk, Minneapolis, MN (US);

Assignee:

Cellresin Technologies, LLC, Bloomington, MN (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23B 7/00 (2006.01); B65D 90/00 (2006.01); C09K 15/06 (2006.01); A01N 3/00 (2006.01); A01N 3/02 (2006.01); A23B 7/154 (2006.01); B65D 81/24 (2006.01);
U.S. Cl.
CPC ...
A01N 3/00 (2013.01); A01N 3/02 (2013.01); A23B 7/154 (2013.01); B65D 81/24 (2013.01);
Abstract

Thermoplastic polyolefin polymer compositions, polymer chips, fibers, woven or nonwoven fabrics, films, closures, and laminates include a polymer and cyclodextrin compound with a volatile maturation inhibitor or an olefinic ethylene receptor antagonist in respiring produce materials. The polymer composition can also include a cyclodextrin-modified polymer or a substituted cyclodextrin. Olefinic ethylene inhibitors can be formed in the cyclodextrin composition, wherein the cyclodextrin releases the olefinic inhibitor composition when used in produce packaging materials. Coating compositions can also be made. The inhibitor is introduced into the materials and is released under controlled conditions of humidity. Upon release, the olefinic inhibitor blocks ethylene receptor sites on proteins that control maturation and can produce an extended period during which the produce does not substantially complete maturation or ripening to a degree leading to spoilage.


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