Thermoplastic polyester having enhanced barrier and impact properties
Abstract:
A polyester composition is suitable for food and beverage packaging. The polyester composition is obtained by blending: (a) 90-97 wt. % of a thermoplastic polyester selected from polyethylene terephthalate, polyethylene naphthalene, and mixtures thereof, (b) 2-6 wt. % of MXD6, (c) 1-5000 ppm of a cobalt salt, (d) 0.1-1000 ppm ethylene glycol (EG), and (e) 0.1-1000 ppm of pyromellitic dianhydride (PMDA).
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