Absorbent inserts, method of producing them and their use

The invention relates to a new and improved absorbent insert for foodstuff packagings, especially for meat, poultry and fish. It consists of a flat pouch made of a water-permeable film and has a filling which at least in part is composed of a superabsorbent polymer having high gel stability, high retention and a low ratio of solubles. The insert is remarkable for its rapid and sustained absorption of liquid exuding from the foodstuff, and it extends the preserving period by effectively preventing microbial growth. In addition, the inserts soaked with water, when they are in the frozen state, are excellently suited as an ice substitute for refrigerating foodstuffs. The invention relates to an absorbent insert for foodstuff packagings, the liquid-absorbing component of which is a superabsorbent polymer which, in a hitherto unrivaled fashion, persistently absorbs and retains large quantities of liquid even under high pressure load, protects the foodstuffs from bacterial decay, and prevents contamination of the packaging goods by migrating soluble constituents of the polymer. This combination of properties of the superabsorbers used is expressed by the Qquotient of retention according to the tea bag test+absorption against pressure (AAP) 0.3, divided by the amount of solubles (LA), which quotient is at least 20. Superabsorbers having such properties are obtained by using special combinations of crosslinkers. Furthermore, the invention relates to a process for producing said absorbent inserts and their use in foodstuff packagings, as ice substitute, and as leak-proofing means in transport packagings.