Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver
View Patent ↗A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.
1. A combination food product and food interleaver comprising:
(a) the food product comprises slices of the food product; and
(b) the food interleaver is provided between the slices of food product to provide a stack of alternating slice of food product and food interleaver, wherein the food interleaver has a first side and a second side and comprises a food flavorant component applied to both the first side and second side of the food interleaver.
2. A food interleaver according to claim 1 , wherein the food product comprises slices of cheese.
3. A food interleaver according to claim 1 , wherein the combination comprises a result of contacting the quantity of food product and the food interleaver for at least about 7 days.
4. A food interleaver according to claim 1 , wherein the food interleaver has a basis weight of about 10 lbs/3,000 ft 2 to about 30 lbs/3,000 ft 2 .
5. A food interleaver according to claim 1 , wherein the food interleaver comprises about 5 wt. % to about 60 wt. % of the food flavorant component based on the dry weight of the food interleaver.
6. A food interleaver according to claim 1 , wherein the food interleaver includes a wet tensile strength (CD) according to TAPPI T-456 of at least about 2 lb/in.; a wet tensile strength (MD) according to TAPPI T-456 of at least about 6 lb/in.; a Tear CD-Elmendorf according to TAPPI T-414 of at least about 40 g f ; and a Tear MD-Elmendorf according to TAPPI T-414 of at least about 30 g f .
7. A food interleaver according to claim 1 , wherein the food interleaver exhibits a tape adhesion of less than about 18 ounces/inch according to TAPPI T-816.
8. A combination food product and food interleaver according to claim 1 , wherein the slices of food product comprises slices of meat.
9. A food interleaver according to claim 1 , wherein the food interleaver comprises about 0.05 wt. % to about 10 wt. % of a release and barrier component based on the dry weight of the food interleaver.
10. A food interleaver according to claim 9 , wherein the release and barrier component comprises at least one of stearylated melamine, polyethylene wax, paraffin wax, isoparaffin wax, microcrystalline wax, fluoropolymer wax, silicone wax, alkyl ketene materials, octyl succinic anhydride, Werner chrome complex, natural wax, fluorochemical, or mixtures thereof.