초록

Food packaging comprises a blend of polyketone and PVC. The blends show good oxygen barrier properties without serious deterioration of moisture barrier performance. Terpolymers of ethylene, propylene and CO are preferred. PVC having a K-value of 50 to 80 are preferred.

대표청구항 ▼

[ We claim:] [1.] A method of using a blend of polyketone which has an alternating structure of (a) units derived from carbon monoxide and (b) units derived from one or more olefinically unsaturated compounds, and polyvinyl chloride (PVC) as a food packaging material wherein the oxygen barrier perfo

[ We claim:] [1.] A method of using a blend of polyketone which has an alternating structure of (a) units derived from carbon monoxide and (b) units derived from one or more olefinically unsaturated compounds, and polyvinyl chloride (PVC) as a food packaging material wherein the oxygen barrier performance and thermal properties of the PVC are improved by blending the PVC with polyketone while maintaining effective moisture barrier properties of the polyketone, comprising packaging a foodstuff in the polyketone/PVC material.