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Bread-shaped porous polyurethane foam

A technology for polyurethane foam and bread, applied in the field of polyurethane foam, can solve the problems of outflow, difficult cosmetic composition, poor hand comfort, etc., and achieve the effects of strong hand comfort, convenient use and moderate hardness

Active Publication Date: 2018-08-28
SHANGHAI ZHONGYI DAILY CHEM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned prior art discloses some preparation methods of porous polyurethane foams, which can meet certain needs, there are still certain defects in these methods: for example, the obtained porous polyurethane foams have high hardness and poor hand feeling, and it is difficult to make the cosmetic composition flow out

Method used

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  • Bread-shaped porous polyurethane foam
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  • Bread-shaped porous polyurethane foam

Examples

Experimental program
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Effect test

Embodiment 1

[0024] This embodiment relates to a bread-shaped porous polyurethane foam, which is obtained through the following steps:

[0025] Step 1, preparation of the prepolymer component: weigh polytetrahydrofuran ether polyol (PTMG2000, BASF product, molecular weight is 2000, average functionality is 2) 100g and 1,4-butanediol 3g, place in the reaction kettle, Heat up to 105°C and dehydrate under vacuum (-0.09MPa) for 1.5 hours, then cool down to 45°C, add 30g of toluene diisocyanate (TDI), slowly heat up to 80°C within 30 minutes, keep the temperature for 2.5 hours, cool down to 50°C and discharge , sealed and preserved;

[0026] Step 2, preparation of the foaming agent component: Weigh 1.0 g of silicone surfactant Niax Y-10366 and add it to 100 g of distilled water (1 mol / L hydrochloric acid to adjust the pH value to 2.8), stir evenly, and seal and store;

[0027] Step 3: Weigh 100g of prepolymer components and 70g of blowing agent components, quickly mix them uniformly, pour them...

Embodiment 2

[0029] This embodiment relates to a bread-shaped porous polyurethane foam, which is obtained through the following steps:

[0030] Step 1, preparation of prepolymer components: Weigh 100 g of polyethylene oxide ether polyol and 4 g of diethylene glycol, place in a reaction kettle, heat up to 100 ° C and dehydrate under vacuum (-0.09 MPa) for 1.5 hour, then cool down to 45°C, add 28g of toluene diisocyanate (TDI), slowly heat up to 80°C within 40min, keep warm for 2.5 hours, cool down to 50°C and discharge, sealed and stored;

[0031] Step 2, preparation of the blowing agent component: Weigh 1.5g of silicone surfactant Niax Y-10366 and add it to 100g of distilled water (1mol / L hydrochloric acid to adjust the pH value to 3.2), stir evenly, and seal and store;

[0032] Step 3: Weigh 100g of prepolymer components and 90g of blowing agent components, quickly mix them uniformly, pour them into a mold, and mature them for 3 minutes to obtain a porous polyurethane foam material.

Embodiment 3

[0034] This embodiment relates to a bread-shaped porous polyurethane foam, which is obtained through the following steps:

[0035] Step 1, preparation of the prepolymer component: Weigh 100 g of polyethylene glycol and 5 g of dipropylene glycol, place them in a reaction kettle, heat up to 100° C. for vacuum (-0.095 MPa) dehydration for 1.5 hours, and then cool down to 50 ℃, add 26g of toluene diisocyanate (TDI), slowly raise the temperature to 65 ℃ within 20 minutes, keep the temperature for 2.0 hours, cool down to 50 ℃ and discharge, sealed and stored;

[0036] Step 2, preparation of foaming agent components: Weigh 0.5 g of silicone surfactant Niax Y-10366 and add it to 100 g of distilled water (1 mol / L hydrochloric acid to adjust the pH value to 3.9), stir evenly, and seal and store;

[0037] Step 3: Weighing 100g of the prepolymer component and 50g of the blowing agent component and quickly mixing them uniformly, pouring them into a mold, and curing them for 3 minutes to ob...

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Abstract

The invention relates to bread type porous polyurethane foam which is obtained from the following steps: step I, placing polyether polyol and a reaction type hardening agent in a reaction kettle, increasing temperature, dehydrating, cooling when the content of water is reduced, adding toluene diisocynate, heating, reacting and discharging obtain a prepolymer component; step II, mixing an organosilicon surfactant and acid distilled water, and uniformly stirring to obtain a foaming agent component; and step III, uniformly mixing the prepolymer component and the foaming agent component, pouring the mixture in a die, and curing to obtain the bread type porous polyurethane foam. By improving the preparation process of the foaming agent component, the finally obtained porous polyurethane foam is proper in hardness. When the bread type porous polyurethane foam is applied to bread type powder puff and a hand or a cosmetic applicator is used, excurrent cosmetic composition is ensured to be appropriate, the cosmetic composition seeping in the porous polyurethane foam with a great number can not flow out, and use is convenient.

Description

technical field [0001] The invention relates to a polyurethane foam, in particular to a bread-shaped porous polyurethane foam. Background technique [0002] At present, sponge materials are often used in powder puffs of cosmetics. The traditional sponge is a flat cylindrical sponge. After the absorption container is filled with liquid foundation, according to the usage habits of consumers, the middle part of the sponge will be preferentially picked up, so that the powder liquid is easily squeezed to the edge when the thickness of the sponge is average. , causing waste of powder and liquid, and affecting the effect of use by consumers. [0003] Compared with traditional air-cushion sponges, bread-shaped air-cushion sponges have the following advantages: it adopts a shape structure with a thin periphery and a plump middle. After being filled with powder liquid, the middle of the sponge will be very plump and can be filled with cosmetic cream, and the perimeter seal can effect...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J9/08C08G18/66C08G18/48
Inventor 柴秋梅张晓梅
Owner SHANGHAI ZHONGYI DAILY CHEM CO LTD
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