Syrup en español me refiero a almíbar.
I'm asking for primary and secondary packaging.
The product needs to be frozen (blast freezer). It also needs to pass through a sterilization process.
I was thinking of LDPE bags and PVC plastic boxes, but I don't know if it could work.
Thanks for your comments.
PVC is bad choice from the environmental point of view as it is a plastic which is connected with toxic chemicals releases throughout its whol life cycle. See for example Article Polyvinyl chloride (PVC) plastic fragments release Pb additi...
by David Boyle , Ana Isabel Catarino , Nathaniel Clark , Theodore B Henry .There are concerns not only for chemicals which can leak from PVC during its use and degadation but also for chemicals released during its production - see for example Book Chemical Plants as a Significant Soure of Mercury Contaminat...
by @Vaclav Mach, Martin Skalsky , Jindrich Petrlik , Lee Bell .To use PVC as food contact material should be banned, I think.
Use clean packing containers and materials that are moisture and vapor-proof/resistant: Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid.
Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life.
V. Ducruet, N. Fournier, P. Saillard, A. Feigenbaum, and E. Guichard
J. Agric. Food Chem. 2001, 49, 5,
Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compounds with the polymer matrix (PET or PVC). After 330 days, a later and important decrease of the “fruity notes” occurred in both PETs; so PVC2 and the glass bottle were found to be able to maintain a balanced aroma for long-term storage.
Sterilization process can be carried out at 100-135 °C. So, you need a material that eliminate the heat effects at your sterilizaiton temperature.
You can use 12 micron BOPET + 40 micron Retortable Cast Polypropylene (CPP). I think, this laminated structure is the best food contact clear packaging for frozen & sterilization application.
You don't need barrier packagings. Such as EVOH or PA. Because your package already frozen. It can not lose aroma. ıt is solid.
LDPE can not resist the sterilization temperature. It will melt. Also, ıt doesn't clear as CPP.
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