The British developed a new type of plastic packaging

Recently, Huhta maki, a British company, successfully developed a new type of plastic packaging that has both passive and active barriers that effectively inhibit the infiltration of oxygen, even after cooking in food bags. The effect will not diminish. It not only can extend the storage period of the product, but also can be directly heated by microwave oven, especially suitable for convenient food packaging. It solves the problem that the plastic package is easy to cause oxygen infiltration and the flavor loss and color change occur after the product is stored for a period of time.
The new packaging, known as the "Sum of Barriers," is a composite of six layers of different materials. The first layer is polypropylene, a polymeric material with high oil resistance. The second and fourth layers are adhesives and glues, with oxygen-blocking polymeric material EVOH (passive barrier) in between. The fifth layer is an oxygen scavenger mixture called an active barrier that not only blocks the ingress of foreign oxygen molecules, but also absorbs oxygen in the package. The last is a layer of polypropylene material. In the new packaging, the oxygen scavenger maintains its activity even in the presence of moisture, thus ensuring that the product's shelf life does not change.