Antifog Masterbatch. For PP-Film

Similar documents
CODEX STANDARD FOR PINEAPPLES (CODEX STAN )

Diffusion and Osmosis Mini-Lab

Award Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015

ASEAN STANDARD FOR YOUNG COCONUT (ASEAN Stan 15:2009)

D Lemmer and FJ Kruger

Page: 1/3 Issue date: Date of standard: Code: 10 SP 000

Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW

By Barbara J. McCandless Consumer Marketing Specialist

Industrial semi-automatic equipment for pre-frying French fries and deep-fat frying of other products with the fryers "Industry 300" or "150"

Test sheet preparation of pulps and filtrates from deinking processes

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT

Materials and Methods

LAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR

Title: Reagents Copy No: ## SOP No.: 3.13/3.1/S Effective Date: July 8, 2013 Location: ### Reagents

REGIONAL STANDARD FOR LUCUMA (CODEX STAN 305R )

low and high temperature

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY

Enzymes in Wheat FlourTortilla

STANDARD FOR PASSION FRUITS CODEX STAN

ALBINISM AND ABNORMAL DEVELOPMENT OF AVOCADO SEEDLINGS 1

GEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures

This short lesson is intended to be used as part of a unit on water or properties of matter, or simply as a fun and motivating lesson.

Produce Specifications

Bag-In-Box Package Testing for Beverage Compatibility

How to fine-tune your wine

Dried Fruit (Apples)

CODEX STANDARD FOR RICE CODEX STAN

TROUBLESHOOTING GUIDE FLOUR TORTILLAS

CODEX STANDARD FOR LIMES (CODEX STAN , AMD )

Epoxy Flooring Guide

Almond & Walnut Harvest Evaluation: Identifying Sources of Damage

Separations. Objective. Background. Date Lab Time Name

GUIDELINES TO DETERMINE THE EFFECT OF FUNGICIDAL AGRICULTURAL REMEDIES ON FERMENTATION PROCESSES AND WINE QUALITY

AWRI Refrigeration Demand Calculator

STANDARD DDP-04 concerning the marketing and commercial quality control of HAZELNUT KERNELS

Cooking with Acids & Bases

Application Note No. 184/2015

COLOUR PACKING SIZE MAIN INGREDIENTS CHARACTERISTICS / BENEFITS

Properties of Water TEACHER NOTES. Earth: The Water Planet Laboratory Investigation. Key Concept. Alternate Materials.

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2

Kettle Charcoal BBQ. Assembly instructions. Please retain this manual for future reference

c o m b i n e d t h e w i n n i n g c h o i c e

Treated Article or biocidal product - a small difference with huge consequences. Ulrike Frank

Best Quality for the Best Wines

Further investigations into the rind lesion problems experienced with the Pinkerton cultivar

Draft Indian Standard SPICES AND CONDIMENTS - CORIANDER, WHOLE AND GROUND - SPECIFICATION (Third Revision)

Stablo. - filigree versatility!

Separating the Components of a Mixture

Produce Specification

The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel

Separating the Components of a Mixture

TESTING WINE STABILITY fining, analysis and interpretation

CODEX STANDARD FOR DRIED APRICOTS CODEX STAN

Fair Trade Certified TM Seal & Language Use Guide

Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature.

2017 Summary of changes to rules for World Coffee In Good Spirits Championship

(Potato) Chips (GB: Crisps), A Product Description

Workshop on International Trade of Fresh Fruit and Vegetables: The role of Standards and Quality Inspection systems

Activity 1.21 Does caffeine affect heart rate?

Unit Test: Nature of Science

Evaluation of Soxtec System Operating Conditions for Surface Lipid Extraction from Rice

EDICT ± OF GOVERNMENT

Effects of Freezing on a Modified Cream Pie Filling

FROZEN CHEDDAR CHEESE

TECHNICAL DATA SHEET MATCHA GREEN TEA EXTRACT / A / HGL / CA11

Best Practice Guide to the Storage, Handling and Filling of Containers. Free for Customers and Subscribers. by Kolbjorn Borseth.

Alternative Varieties Research in Western Australia. Kristen Kennison, Richard Fennessy & Glynn Ward Department of Agriculture and Food WA

Check food quality. Types of feed and what to check for. Concentrates. Oats

Identifying and Fixing Tortilla Problems. Steve Bright VP R&D, Quality Mesa Foods

ISO 9852 INTERNATIONAL STANDARD

Causes and Prevention of Thompson Seedless Berry Collapse

Specialized Section on Standardization of Dry and Dried Produce REVISION OF UNECE STANDARDS INSHELL WALNUTS

The Separation of a Mixture into Pure Substances

UNITED STATES STANDARDS FOR WHOLE DRY PEAS¹

ASEAN STANDARD FOR SWEET CORN (ASEAN Stan 28:2012)

QANTAS WINE PROGRAM LABELLING REQUIRMENTS

HACCP Step 1 Activity Description. Activity Description Site: Reservoir. USACE Activity: Buoy Work

GRAIN INSPECTION, PACKERS AND STOCKYARDS CHAPTER 3 ADMINISTRATION FEDERAL GRAIN INSPECTION SERVICE STOP 3630 WASHINGTON, D.C.

Practical 1 - Determination of Quinine in Tonic Water

Application & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI

UNECE STANDARD FFV-17 concerning the marketing and commercial quality control of FRESH FIGS 2014 EDITION

Instruction Booklet for ZX710. Slow. Innovative products since 1919

Business Guidance leaflet

FONDANTS AND ICING SUGARS.

FREE FREE FREE FREE FREE GET ONE GET ONE GET ONE GET ONE GET ONE GET ONE

Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN

Grill cabin. 6,9 m 2. health, beauty, peace of mind

SIVCBD INTERNAL REGULATIONS VINIFICATION SPECIFICATIONS 2009

Barrel Charcoal BBQ. Assembly instructions. Please retain this manual for future reference

TECHNICAL INFORMATION SHEET: MAGICOL AK ISINGLASS FININGS

Cheryl Walker Analytical Development Technologist Britvic Soft Drinks

PERMIT TO IMPORT LABORATORY SPECIMENS

CORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS

Studies on Fortification of Solar Dried Fruit bars

Evaluating forage quality by visual appraisal, ph, and dry matter content

Automotive Appearance Chemicals. Product Selection Guide

3. Aspirin Analysis. Prelaboratory Assignment. 3.1 Introduction

UNECE STANDARD DDP-xx. Dried coconut pieces

Use a temperature probe, knife, skewer, finger or poke test, bite, visual colour check or sound to establish whether an ingredient or recipe is ready.

Oregon Wine Advisory Board Research Progress Report

Transcription:

Antifog Masterbatch For PP-Film

CONTENT Description of MAXITHEN PP 75770 AFAB Antifog Masterbatch Product Information Test Report Cold Fog Test Report Hot Fog Antifog Evaluation Tests Description of Test Method PRODUCT DESCRIPTION Good Cold Fog and Hot Fog properties No deterioration of transparency at PP-films Contains additional synthetic Antiblock Food approved up to max. 8% dosage at PP-films according to BfR, Germany Note: Use of slip additives based upon erucamide or oleamide will deteriorate the Cold and Hot Fog effect properties! Polymers under use must not contain these additives.

PRELIMINARY PRODUCT INFORMATION MAXITHEN PP 75770 AFAB Antifogging/Antiblocking Combination Masterbatch for Polypropylene Film at Direct Food Contact Applications FORM OF SUPPLY: COLOUR: ACTIVE AGENT: CARRIER- MATERIAL: Masterbatch in pellet form, packed in UV stabilised 20/25 kg PE bags, on pallets, covered with a UV stabilised hood (standard packing). For colouring and stabilising the packing material, a combined MAXITHEN colour / stabiliser masterbatch has been used to protect both, the packing material as well as the content. Whitish Combination of a surface-active additive with synthetic silica Polypropylene APPLICATION: MAXITHEN PP 75770 AFAB is primarily used for packaging films in Cold-Fog and Hot-Fog applications to prevent the condensation of steam in form of small droplets and to support the formation of a thin, translucent film of water. Additionally, the blocking of the film is reduced. DOSAGE RATE: INFLUENCES: NOTE: The typical dosage rate is between 5% and 10%. According to Recommendations BfR/Germany a maximum dosage of 8% must not be exceeded. The effectiveness and durability of the effect is considerably influenced by the choice of polymers, the film thickness, temperature and the usage conditions and should therefore be tested under practical conditions. With higher addition amounts and temperatures about approx. 220 C an increasing evaporability is to be expected on account of the product construction. Therefore, appropriate preliminary tests are advised. Interactions between this product and other additives, e.g. antistatic or anti-blocking agents, lubricants and light stabilisers are possible. An influence on pre-treatment, printability, weldability or similar treatments during the production process cannot be excluded. Appropriate tests are suggested.

PRELIMINARY PRODUCT INFORMATION MAXITHEN PP 75770 AFAB Antifogging/Antiblocking Combination Masterbatch for Polypropylene Film at Direct Food Contact Applications STORAGE CONDITIONS: Storage time of 6 months should not be exceeded. Particular attention should also be paid to a cool and dry storage and protection from sunlight. In order to prevent moisture absorption from the air, opened bags should be kept tightly closed. If necessary, goods should be dried before use. All information in this product information sheet has been obtained from laboratory tests under ideal and closely controlled conditions. The information should act as a guide only and should not be construed as guaranteeing specific properties or suitability for a particular application. Therefore, trials by customers using their polymers and their conditions are highly recommended. Gumpoldskirchen, January 2003

10 min 20 min 30 min 1 h 2 h 3 h 6 h 1 d 2 d 3 d 4 d evaluation MAXITHEN PP 75770 AFAB Cold Fog Test MAXITHEN PP 75770 AFAB in PP-Films Cold Fog Test Film measured after conditioning of 3 days time natural film 7% PP75770AFAB

0,5 min 1 min 2 min 3 min 5 min 8 min 10 min 20 min 30 min 45 min 60 min 75 min 90 min 105 min 120 min 150 min 180 min evaluation MAXITHEN PP 75770 AFAB Hot Fog Test MAXITHEN PP 75770 AFAB in PP-Films Hot Fog Test Film measured after conditioning of 3 days time natural film 7% PP75770AFAB

Description of the Test Method Antifog evaluation tests for agricultural and food-packaging film INTRODUCTION Antifog agents are used in polymeric films for both food-wrapping and agricultural applications to ensure that any condensation of water vapour occurs as a uniform, invisible, layer of water rather than as a series of individual droplets that are not only aesthetically undesirable but also can produce damaging effects. In food-wrapping films the main objectives are: to ensure that the film retains its transparency so that the packaged contents are clearly visible to protect the packaged food from degradation that may be caused by the droplets of water In agricultural films they are: to ensure maximum light transmission into the enclosure to prevent large drops falling onto young plants, increasing damage and disease to prevent plant burning caused by the lens action of large drops Gabriel-Chemie provides with this information commonly used visual test methods to test the effectiveness of antifog films for either in agricultural or food-wrapping applications. EVALUATION-TEST PROCEDURES In these tests the appearance of the test specimens are judged according to the visual ratings given in table 1.

TESTS FOR FOOD-PACKAGING FILMS The Cold Fog test Put tap water, 200ml, in a 250ml beaker and cover the top of the beaker with a sample of the test film. Place the beaker in a temperature-controlled cabinet at 4 C (figure 1). Observe the appearance of the film, according to the ratings A to E described in table 1, for a total period of 1 week. Observations should be made at the time intervals shown in figure 2.

THE HOT-FOG TEST Put tap water, 50ml, in a 250ml beaker and cover the top of the beaker with a sample of the test film. Place the beaker in a bath, containing water at 60 C (figure 3). Using an accurate time, record any changes in the appearance of the film (using ratings A to E, described in table 1) for a period of 3 hours. Observations should be made at the time intervals shown in figure 4. Table 1: The appearance ratings of films tested for antifog performance Rating Description Comments A very poor opaque layer of small fog droplets zero visibility, poor light transmission B poor opaque or transparent layer of large droplets zero visibility, poor light transmission C poor complete layer of large poor visibility, lens effect, dripping transparent drops D good randomly scattered or large transparent drops discontinuous film of water E excellent transparent film displaying no visible water completely transparent