Flavor protectant closure liner compositions

Abstract

A liner composition for a potable fluid container closure element which includes an inorganic sulfite such as sodium sulfite and/or a tocopherol compound such as a dl-α-tocopherol (vitamin E) for preventing off-flavors due to the presence of aldehydes in the fluid. Also, a potable fluid container of a reservoir element for containing a potable fluid, the reservoir element having an opening, a closure element capable of being attached to the opening, and the liner composition associated with the closure element. Also, a method of improving the taste of a potable fluid such as bottled water by use of the container and one of the previously described liner compositions associated therewith. Also, an improved method for processing the composition into closure liners based upon the prevention of the development of off-flavor-causing substances therein.

What is claimed is: 
     
       1. A closure element for a bottles fluid, which element includes a liner composition consisting essentially of a polymer, a hydrazide compound present in a non-decomposed state and in an amount sufficient to at least partially inhibit the formation of off-flavor causing substances in the liner composition, and a further, different flavor protectant compound in an amount which, in combination with the amount of hydrazide compound, prevents or inhibits the formation of off-flavor causing substances in the liner composition, thus improving the taste of the bottled fluid compared to bottled fluids which include closure elements having liner compositions that do not include the hydrazide and further flavor protectant compounds in said amounts. 
     
     
       2. The liner composition of claim 1 wherein the hydrazide composition is 4,4'-oxybis(benzene sulfonyl hydrazide) and is present in an amount of between about 0.1 and 5% as weight of the liner composition. 
     
     
       3. The liner composition of claim 1 wherein the hydrazide compound is a sulfonyl hydrazide and the further flavor protectant compound is an inorganic sulfite compound or a tocopherol compound, said further flavor protectant compound being present in an amount of from about 0.3 to about 5% by weight of the liner composition. 
     
     
       4. The liner composition of claim 1 wherein the polymer is a thermoplastic resin compound selected from the group consisting of a polyolefin, polyvinyl chloride, ethylene-vinyl acetate of a mixture thereof. 
     
     
       5. The liner composition of claim 1 further consisting essentially of one or more of a plasticizer, a heat stabilizer, a lubricant, a blowing agent or a pigment, and the bottled fluid is beer or water. 
     
     
       6. A method of improving the taste of a fluid which is retained in a bottle by a closure element that includes a liner composition as a seal, which method comprises providing, in the liner composition during manufacture thereof, two different flavor protectant compounds in amounts which, in combination, are sufficient to prevent or inhibit the formation in the liner composition of off-flavor causing substances, wherein at least one compound is a hydrazide compound in a non-decomposed state, thus improving the taste of the fluid compared to bottled fluids which are retained by closure elements having liner compositions that do not include the different flavor protectant compounds in said amounts. 
     
     
       7. The method of claim 6 wherein the hydrazide compound is present in an amount of about 0.1 and 5% by weight of the liner composition. 
     
     
       8. The method of claim 7 wherein the hydrazide compound is a sulfonyl hydrazide and the other flavor protectant compound is an inorganic sulfite compound or a tocopherol compound. 
     
     
       9. The method of claim 8 wherein the other flavor protectant compound is present in an amount of from about 0.3 to about 5% by weight of the liner composition. 
     
     
       10. The method of claim 6 wherein the polymer is a thermoplastic resin compound selected from the group consisting of a polyolefin, polyvinyl chloride, ethylene-vinyl acetate or a mixture thereof. 
     
     
       11. The method of claim 6 which further comprises adding to the liner composition during manufacture thereof, one or more of a plasticizer, a heat stabilizer, a lubricant, a blowing agent or a pigment, and the fluid is beer or water. .Iadd. 
     
     
       12.  A closure element for a bottled fluid, which element includes a liner composition consisting essentially of a polymer, a hydrazide compound present in a non-decomposed state and in an amount sufficient to at least partially inhibit the formation of off-flavor causing substances in the liner composition, thus improving the taste of the bottled fluid compared to bottled fluids which include closure elements having liner compositions that do not include the non-decomposed hydrazide therein..Iaddend..Iadd.13. The liner composition of claim 12 wherein the hydrazide compound is a sulfonyl hydrazide..Iaddend..Iadd.14. The liner composition of claim 12 wherein the hydrazide compound is 4,4'-oxybis (benzene sulfonyl hydrazide) ..Iaddend..Iadd.15. The liner composition of claim 14, wherein the 4,4'-oxybis (benzene sulfonyl hydrazide) is present in an amount of between about 0.1 and 1% as weight of the liner 
     
     
        composition..Iaddend..Iadd.16.  The liner composition of claim 12 wherein the polymer is a thermoplastic resin compound selected from the group consisting of a polyolefin, polyvinyl chloride, ethylene-vinyl acetate or a mixture thereof..Iaddend..Iadd.17. The liner composition of claim 12 further consisting essentially of one or more of a plasticizer, a heat stabilizer, a lubricant, a blowing agent or a pigment, and the bottled fluid is beer or water..Iaddend..Iadd.18. A method of improving the taste of a fluid which is retained in a bottle by a closure element that includes a liner composition as a seal, which method comprises providing, in the liner composition during manufacture thereof, at least one flavor protectant compound in an amount which is sufficient to prevent or inhibit the formation in the liner composition of off-flavor causing substances, wherein the at least one compound is a hydrazide compound in a non-decomposed state, thus improving the taste of the fluid compared to bottled fluids which are retained by closure elements having liner compositions that do not include the flavor protectant compound therein..Iaddend..Iadd.19. The method of claim 18 wherein the hydrazide compound is present in an amount of about 0.1 to 1% by weight of the liner composition..Iaddend..Iadd.20. The method of claim 18 wherein the hydrazide compound is a sulfonyl hydrazide..Iaddend..Iadd.21. The method of claim 18 wherein the hydrazide compound is 4,4'-oxybis (benzene sulfonyl hydrazide)..Iaddend..Iadd.22. The method of claim 18 wherein the polymer is a thermoplastic resin compound selected from the group consisting of a polyolefin, polyvinyl chloride, ethylene-vinyl acetate of a mixture thereof..Iaddend..Iadd.23. The method of claim 18 which further comprises adding to the liner composition during manufacture thereof, one or more of a plasticizer, a heat stabilizer, a lubricant, a blowing agent or a pigment, and the fluid is beer or water..Iaddend.