Coating material for paper product

Abstract

The invention discloses a coating material for a paper product. Halloysite, palyorskite and kaolinite are used as fillers and according to porousness of the halloysite, palyorskite and kaolinite, plant essential oil enters pores of the halloysite, palyorskite and kaolinite so that plant essential oil can be slowly released. The wet halloysite, palyorskite and kaolinite have viscosity, plasticity and good suspension properties and can effectively prevent coating deposition and layering. Through modification of a soybean protein, hydrophily of the soybean protein is changed into hydrophobicity so that coating water resistance is improved. Through crosslinking of the soybean protein and glutaraldehyde and use of a chain extender for chain extension, a complex net structure is formed in the soybean protein and soybean protein cohesion and toughness are improved. Through mixing of the modified soybean protein and the modified polylactic acid, paper product barrier properties are improved.

Description

technical field [0001] The present invention relates to a coating material, and more particularly to a coating material for a paper product to enhance the barrier properties of the paper product. Background technique [0002] Packaging materials generally need to have good mechanical properties, barrier properties, recyclability or biodegradability. At present, the most important packaging materials are paper and plastic, but paper has hygroscopicity and porosity, and its strength will decrease after being exposed to moisture, and its barrier property is poor. These shortcomings limit the application of paper materials in some food packaging and barrier packaging. The water blocking performance of wrapping paper is not good, and dry products will absorb moisture in the environment and cause loss of brittleness, while vegetables and fruits lose moisture and cause shriveling and shrinkage, and frozen or refrigerated foods lose moisture and cause quality problems; the resistan...

AI Technical Summary

Problems solved by technology

[0003] Natural protein adhesive has the characteristics of abundant raw materials, cheap price, hot pressing, and no peculiar smell. It is suitable for manufacturing food packaging materials. As an adhesive, soybean protein contains a large number of hydroxyl groups and amino groups. It is especially soluble in water, which makes soybean protein adhesives have the disadvantage of poor water resistance, and calcium hydroxide and sodium silicate are used in the formula of traditional soybean protein adhesives. Modification of soybean protein by these substances will only increase the dry strength, and a large amount of The hydroxyl and amino groups are not destroyed, and the hydroxyl and amino groups are dissolved under the action of water, which affects the quality of the product. The traditional method of preparing modified soybean protein glue is simply to modify and separate the soybean protein. This method is used to prepare Adhesives with high water resistance are still unsatisfactory, and there are problems such as low wet strength and non-corrosion resistance

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