Process for wrapping food products

Claim 1

IN A PROCESS OF WRAPPING FOOD WHEREIN A WAXED PAPER WRAPPER BAND IS SEALED BY MEANS OF THE WAX THEREON IN OVERLAPPING RELATIONSHIP TO A SHEET OF CELLOPHANE WHICH ENVELOPS THE FOOD, THE IMPROVEMENT OF USING AS THE WAX FOR COATING SAID PAPER A COMPOSITION COMPRISING IN THE RANGE OF FROM ABOUT ONE QUARTER TO ABOUT THREE QUARTERS PERCENT OF A POLAR WAX, IN THE RANGE OF FROM ABOUT ONE HALF PERCENT OF A POLAR WAX, IN THE RANGE OF FROM ABOUT ONE HALF PERCENT TO ABOUT FOUR PERCENT OF A PARTIALLY CRYSTALLINE, HARD, NON-TACKY POLYMETHYLENIC MATERIAL HAVING SUBSTANTIAL CRYSTALLINITY AND AN AVERAGE MOLECULAR WEIGHT IN THE RANGE OF FROM ABOUT 1500 TO ABOUT 30,000 AND A DENSITY GREATER THAN ABOUT 0.92 GRAM PER MILLILITER, IN THE RANGE OF FROM ABOUT ONE PERCENT TO ABOUT THREE AND ONE HALF PERCENT OF A LOW MOLECULAR WEIGHT, AMORPHOUS, TACKY, WAX-CAMPATIBLE POLYMERIC ELASTOMER, AND THE REMAINDER A BLEND OF HYDROCARBON WAXES COMPRISING IN THE RANGE OF FROM ABOUT TWENTY-FIVE TO ABOUT FORTY-FIVE PERCENT OF A FIRST HYDROCARBON WAX CHARACTERIZED BY HAVING A CONGEALING POINT IN THE RANGE OF FROM ABOUT 140 TO ABOUT 170*F., A CONSISTOMETER HARDNESS AT 77*F. IN THE RANGE OF ABOUT 18 TO ABOUT 30 UNITS, A NEEDLE PENETRATION AT 77* F. IN THE RANGE OF FROM ABOUT 2.2 TO ABOUT 5 MILLIMETERS AND HAVING NOT MORE THAN TEN PERCENT DISTILLABLE AT 600*F. AND 10 MILLIMETERS OF MERCURY, AND IN THE RANGE OF FROM ABOUT SEVENTY-FIVE TO ABOUT FIFTY-FIVE PERCENT OF A SECOND HYDROCARBON WAX COMPRISING PREDOMINANTLY A MIXTURE OF SATURATED NORMAL PARAFFINS AND BRANCHED CHAIN ISOPARAFFINS AND CHARACTERIZED BY HAVING A MELTING POINT IN THE RANGE OF FROM ABOUT 140 TO ABOUT 160*F., A CONSISTOMETER HARDNESS OF 100*F. OF AT LEAST 20 UNITS AND A MAXIMUM OIL CONTENT OF ABOUT 1 PERCENT.