CN111117052A - Ultralow-hardness food contact thermoplastic elastomer and preparation method thereof - Google Patents
Ultralow-hardness food contact thermoplastic elastomer and preparation method thereof Download PDFInfo
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- CN111117052A CN111117052A CN201911387885.4A CN201911387885A CN111117052A CN 111117052 A CN111117052 A CN 111117052A CN 201911387885 A CN201911387885 A CN 201911387885A CN 111117052 A CN111117052 A CN 111117052A
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- thermoplastic elastomer
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L23/00—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers
- C08L23/02—Compositions of homopolymers or copolymers of unsaturated aliphatic hydrocarbons having only one carbon-to-carbon double bond; Compositions of derivatives of such polymers not modified by chemical after-treatment
- C08L23/04—Homopolymers or copolymers of ethene
- C08L23/08—Copolymers of ethene
- C08L23/0807—Copolymers of ethene with unsaturated hydrocarbons only containing more than three carbon atoms
- C08L23/0815—Copolymers of ethene with aliphatic 1-olefins
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2201/00—Properties
- C08L2201/04—Antistatic
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
- C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend
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- Chemical Kinetics & Catalysis (AREA)
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- Organic Chemistry (AREA)
- Processes Of Treating Macromolecular Substances (AREA)
- Processing And Handling Of Plastics And Other Materials For Molding In General (AREA)
Abstract
The invention discloses an ultralow-hardness food contact thermoplastic elastomer, which comprises the following components in percentage by weight: 20-25% of polyurethane thermoplastic elastomer, 20-25% of hydrogenated styrene/butadiene copolymer, 20-50% of polyolefin elastomer, 5-25% of maleic acid glycoside grafted polyolefin, 10-25% of polypropylene, 5-10% of food-grade white oil and 0.5-2% of cross-linking agent; according to the preparation method, the intermediate A, the intermediate B, the polyolefin elastomer, the polypropylene and the crosslinking agent are stirred and mixed by a high-speed stirring barrel for 4-6 minutes, and after the mixing is finished, a double-screw extruder is used for extruding and granulating to obtain the ultralow-hardness food contact thermoplastic elastomer. The ultralow-hardness food contact thermoplastic elastomer prepared by the invention has low hardness and good elasticity, is widely applied to food contact sealing rings, and can obviously improve the sealing performance of products.
Description
Technical Field
The invention relates to the technical field of thermoplastic elastomers, in particular to an ultralow-hardness food contact thermoplastic elastomer and a preparation method thereof.
Background
The thermoplastic elastomer has wide market demands in the fields of food packaging and transportation turnover, while the traditional food contact thermoplastic elastomer material basically cannot pass European Union food grade test (EU NO.10/2011) and American food grade test, even if the traditional food contact thermoplastic elastomer material can pass the test, the hardness of the TPE material is very high (above Shore 80A), the TPE material with the hardness below Shore 85A cannot pass the test of food grade regulations of various countries, the defect greatly limits the use of the TPE material in the field of food contact, and the preparation of the super-soft food contact TPE needs to be realized through special formula design and blending modification process.
Disclosure of Invention
The invention aims to provide an ultralow-hardness food contact thermoplastic elastomer and a preparation method thereof aiming at the defects of the prior art, the ultralow-hardness food contact thermoplastic elastomer has low hardness and good elasticity, is widely applied to food contact sealing rings, can obviously improve the sealing performance of products, and has high efficiency and good effect.
In order to achieve the above object, the present invention is achieved by the following technical solutions.
An ultra-low hardness food contact thermoplastic elastomer, the formulation calculated according to the weight proportion is:
a method for preparing an ultra-low durometer food contact thermoplastic elastomer, comprising the steps of:
firstly, stirring 20-25% by weight of hydrogenated styrene/butadiene copolymer and 5-10% by weight of food-grade white oil at high speed for 5-8 minutes by using a high-speed stirrer until the temperature of the material reaches 60 ℃, continuing stirring for 3 minutes after the temperature reaches to obtain an intermediate A, and standing and placing the intermediate A;
step two, uniformly blending 20-25% of polyurethane thermoplastic elastomer and 5-25% of maleic acid glycoside grafted polyolefin by weight, and granulating by using a double-screw extruder to obtain an intermediate B;
and step three, stirring and mixing 25-35% of the intermediate A, 15-50% of the intermediate B, 20-50% of the polyolefin elastomer, 10-25% of the polypropylene and 0.5-2% of the cross-linking agent by weight in a high-speed stirring barrel for 4-6 minutes, and extruding and granulating by using a double-screw extruder after mixing is completed to obtain the ultralow-hardness food contact thermoplastic elastomer.
Wherein the time for standing and placing the intermediate A obtained in the step one is more than 72 hours.
Wherein the granulating temperature of granulating the intermediate B in the second step by using a double-screw extruder is 170-195 ℃.
Wherein, the extrusion temperature of the ultra-low hardness food contact thermoplastic elastomer in the third step is 180-210 ℃ for extrusion granulation by a double-screw extruder.
The invention has the beneficial effects that: the invention relates to an ultralow-hardness food contact thermoplastic elastomer, which comprises the following components in percentage by weight: 20 to 25 percent of polyurethane thermoplastic elastomer, 20 to 25 percent of hydrogenated styrene/butadiene copolymer, 20 to 50 percent of polyolefin elastomer, 5 to 25 percent of maleic acid glycoside grafted polyolefin, 10 to 25 percent of polypropylene, 5 to 10 percent of food-grade white oil and 0.5 to 2 percent of cross-linking agent; the preparation method comprises the steps of firstly, high-speed stirring 20-25% by weight of hydrogenated styrene/butadiene copolymer and 5-10% by weight of food-grade white oil for 5-8 minutes by using a high-speed stirrer until the temperature of the material reaches 60 ℃, continuing stirring for 3 minutes after the temperature reaches to obtain an intermediate A, and standing and placing the intermediate A; step two, uniformly blending 20-25% of polyurethane thermoplastic elastomer and 5-25% of maleic acid glycoside grafted polyolefin by weight, and granulating by using a double-screw extruder to obtain an intermediate B; and step three, stirring and mixing 25-35% of the intermediate A, 15-50% of the intermediate B, 20-50% of the polyolefin elastomer, 10-25% of the polypropylene and 0.5-2% of the cross-linking agent by weight in a high-speed stirring barrel for 4-6 minutes, and extruding and granulating by using a double-screw extruder after mixing is completed to obtain the ultralow-hardness food contact thermoplastic elastomer. The ultralow-hardness food contact thermoplastic elastomer prepared by the invention has low hardness and good elasticity, is widely applied to food contact sealing rings, and can obviously improve the sealing performance of products.
Detailed Description
The present invention will be described below with reference to specific embodiments.
An ultra-low hardness food contact thermoplastic elastomer, the formulation calculated according to the weight proportion is:
in a first embodiment, a method for preparing an ultra-low durometer food contact thermoplastic elastomer comprises the steps of:
step one, taking 21% of hydrogenated styrene/butadiene copolymer and 6% of food-grade white oil in percentage by weight, stirring at high speed for 5-8 minutes by using a high-speed stirrer until the material temperature reaches 60 ℃, continuing stirring for 3 minutes after the temperature reaches to obtain an intermediate A, and standing and placing the intermediate A for 73 hours;
step two, uniformly blending 23% of the weight ratio of the polyurethane thermoplastic elastomer and 12% of the weight ratio of the maleic acid glycoside grafted polyolefin, and granulating by using a double-screw extruder at the granulation temperature of 190 ℃ to obtain an intermediate B;
and step three, stirring and mixing 25% of the intermediate A, 25% of the intermediate B, 34% of the polyolefin elastomer, 15% of the polypropylene and 1% of the crosslinking agent by using a high-speed stirring barrel for 4-6 minutes, extruding and granulating by using a double-screw extruder at the extrusion temperature of 200 ℃ after mixing is finished, and thus obtaining the ultralow-hardness food contact thermoplastic elastomer.
To explain further, the ultra-low hardness food contact thermoplastic elastomer prepared by the invention has a hardness of 42A at the lowest, and has passed the report of food contact test: EU 10/2011, so the invention has low hardness, good elasticity, and wide application in food contact sealing ring, and can obviously improve the sealing performance of the product.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (5)
1. An ultra-low hardness food contact thermoplastic elastomer, characterized in that the formulation in weight proportions is:
2. the method of claim 1, comprising the steps of:
firstly, stirring 20-25% by weight of hydrogenated styrene/butadiene copolymer and 5-10% by weight of food-grade white oil at high speed for 5-8 minutes by using a high-speed stirrer until the temperature of the material reaches 60 ℃, continuing stirring for 3 minutes after the temperature reaches to obtain an intermediate A, and standing and placing the intermediate A;
step two, uniformly blending 20-25% of polyurethane thermoplastic elastomer and 5-25% of maleic acid glycoside grafted polyolefin by weight, and granulating by using a double-screw extruder to obtain an intermediate B;
and step three, stirring and mixing 25-35% of the intermediate A, 15-50% of the intermediate B, 20-50% of the polyolefin elastomer, 10-25% of the polypropylene and 0.5-2% of the cross-linking agent by weight in a high-speed stirring barrel for 4-6 minutes, and extruding and granulating by using a double-screw extruder after mixing is completed to obtain the ultralow-hardness food contact thermoplastic elastomer.
3. The method of claim 2, wherein the step of preparing the ultra-low durometer food contact thermoplastic elastomer comprises: the time for standing and placing the intermediate A obtained in the step one is more than 72 hours.
4. The method of claim 2, wherein the step of preparing the ultra-low durometer food contact thermoplastic elastomer comprises: and the granulation temperature of the intermediate B in the second step is 170-195 ℃ when the intermediate B is granulated by a double-screw extruder.
5. The method of claim 2, wherein the step of preparing the ultra-low durometer food contact thermoplastic elastomer comprises: in the third step, the extrusion temperature of the ultra-low hardness food contact thermoplastic elastomer for extrusion granulation by a double-screw extruder is 180-210 ℃.
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| CN201911387885.4A CN111117052A (en) | 2019-12-30 | 2019-12-30 | Ultralow-hardness food contact thermoplastic elastomer and preparation method thereof |
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| CN201911387885.4A CN111117052A (en) | 2019-12-30 | 2019-12-30 | Ultralow-hardness food contact thermoplastic elastomer and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112831149A (en) * | 2021-01-14 | 2021-05-25 | 杭州纪川科技有限公司 | Novel composite fabric and production method thereof |
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| CN106928661A (en) * | 2017-04-01 | 2017-07-07 | 广州市凯德热塑性弹性体有限公司 | A kind of food contact level oil resistant TPE material and preparation method thereof |
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| CN106977957A (en) * | 2017-04-01 | 2017-07-25 | 广州市凯德热塑性弹性体有限公司 | It is a kind of specially to add TPE material of glass and preparation method thereof in encapsulated nylon |
| CN107474560A (en) * | 2017-09-08 | 2017-12-15 | 绵阳凤面科技有限公司 | A kind of TPE material for specially adding glass in encapsulated nylon and preparation method thereof |
| CN107603161A (en) * | 2017-09-07 | 2018-01-19 | 绵阳凤面科技有限公司 | A kind of new TPE intermingling materials and preparation method thereof |
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- 2019-12-30 CN CN201911387885.4A patent/CN111117052A/en active Pending
Patent Citations (6)
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| CN106883561A (en) * | 2017-04-01 | 2017-06-23 | 广州市凯德热塑性弹性体有限公司 | A kind of TPE intermingling materials for not containing nitrosamine and nitrous base class carcinogen and preparation method thereof |
| CN106928661A (en) * | 2017-04-01 | 2017-07-07 | 广州市凯德热塑性弹性体有限公司 | A kind of food contact level oil resistant TPE material and preparation method thereof |
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| CN107603161A (en) * | 2017-09-07 | 2018-01-19 | 绵阳凤面科技有限公司 | A kind of new TPE intermingling materials and preparation method thereof |
| CN107474560A (en) * | 2017-09-08 | 2017-12-15 | 绵阳凤面科技有限公司 | A kind of TPE material for specially adding glass in encapsulated nylon and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112831149A (en) * | 2021-01-14 | 2021-05-25 | 杭州纪川科技有限公司 | Novel composite fabric and production method thereof |
| CN112831149B (en) * | 2021-01-14 | 2023-08-15 | 杭州纪川科技有限公司 | Composite fabric and production method thereof |
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