Bag-in-box
The so-called bag-in-box packaging ( BiB , English, German literally "bag-in-box", also "bagin box", "baginabox", "bag-in-tube") consists of an inner bag of one films composite material (of z. B. aluminum / HDPE or polyethylene (PE)) in combination with ethylene vinyl alcohol (EVOH) mechanically by an outer package ( carton ) made of corrugated cardboard or wood or a tube (engl. tube ) from Cardboard is supported and protected. It was invented in 1955 as a liquid container by William R. Scholle. The box offers a large area for advertising the product and product information.
technology
The technique of double packaging has been known as a liquid container made from goat skin ( wineskin ) since ancient times ; the outer skin can keep the liquid inside cool due to the condensation cooling effect with appropriate humidification.
In modern production, the manufacturer fills the inner bag with the still (pressureless) liquid, closes it with the tap and then puts it in the outer carton. Compliance with filling hygiene and the high peak load (flow rate) during the filling process are problematic . The product is therefore usually temporarily stored in a sterile ( aseptic ) buffer tank.
The consumer opens a pre-cut window in the outer box and can either take the drink from a simple tap or connect the bag to a dispenser for further distribution. With appropriate handling, no air can get into the bag when it is removed from the outside, so that oxidation processes or germs can be avoided.
In contrast to bottling, consumers can store wines or juices in this way for up to six weeks (without refrigeration) after opening. Even cooking oils are offered in bag-in-boxes.
The bag-in-box system has the advantage that no air comes into contact with the liquid to be poured and the bag-in-box packaging is a one-way packaging that can be disposed of in a space-saving manner, bags and cartons separated. In terms of transport, it is just as efficient as the beverage carton , ie a high product volume can be handled with a small transport volume. Of course, broken glass and cork clay cannot arise in the first place. Disadvantage is the low acceptance by the end user, u. a. because mostly inferior mass products are suspected behind them.
In France, bottling of table wine in cartons with inner bags of up to 20 liters (called Cubitainers ) has been used since the late 1970s. Many French use it to buy large quantities of wine from the winemaker and then bottle it themselves in their own cellar.
Common volumes are 3, 5 and 10 liter bags. For the industrial packaging of liquids, etc. a. Tomato paste or olive oil, there are also bags with a capacity of up to 1,400 liters.
In a study by the University of California , long-term tests were carried out to examine the changes in taste of California Chardonnay when stored in different packaging. Wine that was filled into bag-in-boxes and stored at 40 ° C. had a higher amount of vinegar aromas than wine that was filled into bottles at the same temperature.
distribution
Bag-in-box packaging for wines is widespread in English-speaking countries (New Zealand, Australia, USA); Much of the production there is marketed in this form. Within Europe, Scandinavia and Great Britain are the largest markets for bag-in-box wines, fruit juices (hot filling) and dairy products.
A bag-in-box concept for beer has also been on the market since April 2007. Here, the carbon dioxide is removed from the beer before it is bottled and only added again when it is poured using a "beer carbonator".
Web links
Individual evidence
- ↑ Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann: The Combined Effects of Storage Temperature and Packaging Type on the Sensory and Chemical Properties of Chardonnay . In: Journal of Agricultural and Food Chemistry . tape 60 , no. 43 , 2012, p. 10743-10754 , doi : 10.1021 / jf302910f .