Process for production of polyester polymer for food packing

Details Process for production of polyester polymer for food packing Process for production of polyester polymer for food packing

1978-11-08

1981-04-21

Thurlow, Jeffery R.

Synthetic resins or natural rubbers -- part of the class 520 ser

Synthetic resins

From carboxylic acid or derivative thereof

264236, 264345, 264347, C08G 6374

Patent

active

042634253

ABSTRACT:
Polyethylene terephthalate having an acetaldehyde content of less than 2.5 ppm and suitable for packing of food and beverages intended for human consumption is produced by heating polyethylene terephthalate having an intrinsic viscosity of about 0.5--0.85 at a temperature of 180.degree.-230.degree. C., preferably 200.degree.-220.degree. C., for about 4 to 12 hours. The polyethylene terephthalate must not include more than 25 ppm of ester interchange catalyst or 20 ppm of phosphorous during this heating.

REFERENCES:
patent: 3305532 (1967-02-01), Middleburg et al.
patent: 3405098 (1968-10-01), Heighton et al.
patent: 3547890 (1970-12-01), Yamada et al.
patent: 3733309 (1973-05-01), Wyeth et al.
patent: 3745150 (1973-07-01), Corsover
patent: 3756990 (1973-09-01), Jaeger et al.
patent: 3804811 (1974-04-01), Rose et al.
patent: 3822332 (1974-07-01), Hrach et al.
patent: 3960817 (1976-06-01), Morawetz et al.

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