Vinyl chloride-based film for food packaging

Abstract

Provided is a vinyl chloride-based film for food packaging, which has good film appearance, packaging adequacy (flexibility) and low dissolvability (safety) at the same time. A film for food packaging, which is obtained by blending (A) a vinyl chloride resin with (B) a modified epoxidized vegetable oil having a multimer content ratio of 5-50% by mass, (C) an aliphatic dibasic acid ester compound with 10 or less carbon atoms, which has a weight average molecular weight of 200-1,000 and (D) a polyester compound having a weight average molecular weight of 3,000-10,000. The blending amount of the mixture of the components (B) and (C) relative to 100 parts by mass of the component (A) is 30-50 parts by mass; the ratio of the component (B) in the mixture of the components (B) and (C) is 30-70% by mass; and the blending amount of the component (D) relative to 100 parts by mass of the component (A) is 5-15 parts by mass.

Description

Technical field [0001] The present invention relates to a film excellent in low dissolution (safety), packaging adaptability (flexibility) and film appearance. Background technique [0002] In food packaging, in particular, packaging of fresh foods for packaging refined meat, fresh fish, vegetables and fruits, etc., stretch films having excellent transparency, flexibility, and heat sealability are widely used. As such a film, a film composed of a polyvinyl chloride resin composition in which an adipate plasticizer and various antifogging agents are blended into a polyvinyl chloride resin is generally used. [0003] Regarding food packaging films, emphasis is placed on the hygienic properties of compounding agents and their transferability to food. Therefore, in the United States, there are FDA standards (Food and Drug Administration) and in Japan, PL standards (vinyl chloride resin packaging containers and packaging, etc.) Regulatory standards), etc., resins and additives suitable...

AI Technical Summary

Problems solved by technology

[0008] As mentioned above, in the food packaging film mainly made of polyvinyl chloride, a plasticizer is added to improve the flexibility. However, among the packaging films, the fresh-keeping film for food packaging requires particularly high flexibility. Therefore, for example, when the amount of plasticizer added is as disclosed in Patent Document 4, the flexibility may not be sufficient.

When increasing the amount of plasticizer added, the amount of dissolution of the plasticizer increases, so it is not easy to balance both

[0009] In addition, in the technique disclosed in Patent Document 3, since the polyester-based plasticizer with an average molecular weight of 1000 to 3000 is a relatively easy-to-elute plasticizer, it may be difficult to ensure a practically sufficient level of elution (safety).

[0010] In addition, in the technique disclosed in Patent Document 1, a sufficient plasticizing effect cannot be obtained only with an aliphatic polybasic acid-based polyester plasticizer, and the amount of elution increases when a large amount of glyceride is added, making it difficult to achieve both softness and low elution. By

In addition, for example, the epoxidized soybean oil disclosed in Patent Document 2 is a plasticizer derived from natural products, so it is particularly suitable for packaging food applications. However, such plasticizers are not only easy to dissolve, but also sometimes Defective appearance of the film also occurs

[0011] When a film to which a large amount of epoxidized soybean oil is added is stored at low temperature, the surface of the film may be whitened due to solidification of the soybean oil exuded from the surface of the film and the appearance may be damaged

In addition, when a film to which a large amount of epoxidized soybean oil has been added is stored under high temperature and high humidity, the epoxidized soybean oil exuded may react with water to increase the molecular weight, thereby whitening the surface of the film and impairing the appearance.

Thus, in the technique disclosed in Patent Document 2, it is not only difficult to achieve both softness and low elution, but also sometimes it is difficult to provide a film for food packaging with excellent appearance.

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