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Use of carbon black and antioxidants for reducing taste and/or odour in a polyolefin composition

A technology of antioxidants and compositions, applied in the direction of compositions, chemical instruments and methods for inhibiting chemical changes, capable of solving problems such as reduced taste and/or odor, complicated processes, and increased cost of final product preparation

Active Publication Date: 2014-07-16
BOREALIS AG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, this technology requires a complex process and a complex combination of substances, making the preparation of the final product more expensive
[0009] However, although the various methods mentioned above result in a reduction in taste and / or odor, these properties can still be improved

Method used

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  • Use of carbon black and antioxidants for reducing taste and/or odour in a polyolefin composition
  • Use of carbon black and antioxidants for reducing taste and/or odour in a polyolefin composition
  • Use of carbon black and antioxidants for reducing taste and/or odour in a polyolefin composition

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Embodiment

[0112] Description of the measurement method

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Abstract

The present invention relates to the use of a combination of additives comprising at least two of the following compounds: an antioxidant (A) according to formula (I): wherein R1, R2, R3, R4 and R5 independently are H, or non- substituted or substituted aliphatic or aromatic hydrocarbyl radicals which may comprise heteroatoms, an antioxidant (B) according to formula (II): wherein R6, R7 and R8 independently are non-substituted or substituted aliphatic or aromatic hydrocarbyl radicals which may comprise OH-groups; X1, X2, and X3 independently are H or OH, with the provisio that at least one of X1, X2 and X3 is OH; and the entire molecule does not comprise an ester group; carbon black; reducing taste and / or odour in a polyolefin composition.

Description

technical field [0001] The present invention relates to the use of a combination of two or more components selected from carbon black and one or more antioxidants for reducing taste and / or odor in polyolefin compositions. Background technique [0002] The development of taste and odor in plastic materials is known to be due to chemical degradation or transformation associated with the compounding of plastic materials to produce taste and odor emitting substances. These substances can have very different chemical properties. Even relatively low levels of these taste and odor producing substances can lead to disadvantages in plastic products, since humans are generally highly sensitive to taste and odor. Levels as low as one or a few ppb units are sufficient for a taste or odor to be noticeable. Therefore, to overcome or at least reduce this smell and taste, people have tried in various ways, for example, venting plastic products. These attempts are less effective and, more...

Claims

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Application Information

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IPC IPC(8): C09K15/00C08K3/04C08F10/02
CPCC08K3/04C08K5/005C08K5/13C08K5/1545C08L23/02
Inventor A·蒂尼斯M·桑德霍尔泽斯韦恩·贾姆特韦特A-C·克纳尔A·斯坦德勒
Owner BOREALIS AG
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