Thermoplastic Polyester Having Enhanced Barrier and Impact Properties
AssigneeAnheuser-Busch InBev S.A.
InventorsDaniel Peirsman, Vanessa Valles, Ajay Godara
Life of this patent
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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).
Claims14
A polyester composition suitable for food and beverage packaging, said polyester composition 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).
A process for producing a polyester composition, comprising blending in an extruder the following components and forming pellets:
- (a) 90-97 wt. % of a thermoplastic polyester selected from polyethylene terephthalate, polyethylene naphthalene, and mixtures thereof,
- (b) 2-6 wt. % of poly-m-xylidene (MXD6),
- (c) 0.1-1000 ppm ethylene glycol,
- (d) 1-5000 ppm of a cobalt salt, and
- (e) 0.1-1000 ppm of pyromellitic dianhydride (PMDA), wherein components (c), (d), and (e) are mixed to form a master batch added to the extruder separately from component (a).
Dependencies are inferred from the claim text.