| abstract |
A laminate structure having improved resistance to the migration of essential oils, aromas and flavors and improved oxygen barrier characteristics for beverage packaging comprising an exterior coating of polyethylene applied onto the outer surface of paperboard substrate, a barrier layer of aluminum foil, EVOH, polyamide or PET applied directly or indirectly onto the paperboard and tie and other sublayers which may or may not contain inorganic filler applied intermediate the barrier layer and the innermost food contact layer which may or may not contain filler. The containers or cartons prepared from the laminate structures are characterized by minimized scalping and preserved product quality. |