Tuesday 23 November 2010

MONOETHYLENE GLYCOL/ MEG


MEG

ETHYLENE GLYCOL/EG is shortname of MEG/ MONOETHYLENE GLYCOL.
EG is a clolorless, practically odorless, low-volatile, hygroscopic liquid. It is completely miscible with water and many organic liquids.

The low volatility and low molecular weight of ethyleen glycol, coupled with low solvent action on automobile finishes, make EG an ideal base for all winter automobile antifreeze.

Asphalt emulsion paints are protected from freezing by the addition of EG; freezing of these emulsions would break the suspension. Carbon dioxide pressure type fire extinguishers and wet sprinkler systems often contain EG to prevent freeze ups.


Aqueous EG solutions are used as heat transfer solutions at low termperatures and at elevated temperatures. As low temperature coolants in refrigeration systems, aqueous solutions of EG are less corrosive than brine. As a high temperature coolant, aqueous solutions of EG find application in electronic tubes.

Most applications involving ethylene glycol for anti freeze and coolant used require specially inhibited EG.
EG is used in brake and shock absorber fluids to help dissolve inhibitors, counteract rubber swelling, and inhibit foam formation.

Mixtures of glycerol and EG are nnitrated in the presence of sulfuric acid to form solutions of nitroglycerine in EG dinitrate. These solutions are used in the manufacture of low freezing dynamite. EG dinitrate is the explosive ingredient that depresses the feezing point and makes dynamite safer to handle in cold weather.

Polyester resins based on maleic and phthalic anhydrides, EG, and vinyl type monomers are important in the low pressure laminating of glass fibers, asbestos, cloth, and paper.
Polyester glass fiber laminates are used in making furniture, suitcases, boat hulls, aircraft parts, and automobile bodies.

EG reacts with dibasic acids to form alkyd type resins. These resins are of interest to modify synthetic rubbers, in adhesives, and in other applications. Alkyds made from EG and Phytalic anhydride are used with similar resins based on glycerol or pentaerythritol in the manufacture of surface coatings.

Polyester fibers and films are made from the condensation product of EG and Dimethyl Terepthhalate or terephtalic acid. Polyester fibers have had the most dramatic growth of all synthetic fibers. The textile industry concensus is that polyester fiber is ideally suited to satisfy customer demand for a medium priced fiber with " ease of care " and durability properties. It is also being used in tire cord, carpeting, and other industrial end use areas.

Rosin esters of EG are plasticizers in adhesives, laquers, and enamels. EGis readily esterified with mono and di carboxylic acids to yield solvents, resins and plasticizers.

Water dispersions of urea formaldehyde and melamine formaldehyde are stabilized against gel formation and viscocity changes by the use of EG.

Hight purity of EG ( Iron and chloride free ) is a solvent and suspending medium for ammonium perborate, the conductor in practically all electrolytic capacitors. EG is used in these capacitors because it is relatively non volatile, non corrosive to aluminium, and has excellent electrical properties.
Capacitors are essential parts in electric motors, radios, and other electronic equipment.

EG is a humectant for textile fibers, paper, leather, adhesives, and glue. It used helps make these products softer, more pliable, and more durable. EG is about one and one half times as hygroscopic as glycerol at normal room temperatures and humidities.

For any special requirement please feel free contact me.

Keep in touch,

Michael Thang
Marketing Director and business development.
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Monday 24 May 2010

Gelatin


Gelatin (spelled 'gelatine' in some Commonwealth countries from the French gélatine) is a translucent, colorless, brittle (when dry), nearly tasteless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff, with E number E441. It is found in some gummy candies as well as other products such as marshmallows, gelatin dessert, and some low-fat yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. Some dietary or religious customs forbid the use of gelatin from certain animal sources, and medical issues may limit or prevent its consumption by certain people.

Composition and properties
Gelatin is a protein produced by partial hydrolysis of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, pigs, and horses. The natural molecular bonds between individual collagen strands are broken down into a form that rearranges more easily. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.[1] Gelatin solutions show viscoelastic flow and streaming birefringence. If gelatin is put into contact with cold water, some of the material dissolves. The solubility of the gelatin is determined by the method of manufacture. Typically, gelatin can be dispersed in a relatively concentrated acid. Such dispersions are stable for 10–15 days with little or no chemical changes and are suitable for coating purposes or for extrusion into a precipitating bath. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water mixture increases with concentration and when kept cool (≈ 4 °C).

Production
The worldwide production amount of gelatin is about 300,000 tons per year (roughly 660 million lb).[citation needed] On a commercial scale, gelatin is made from by-products of the meat and leather industry. Recently, fish by-products have also been considered because they eliminate some of the religious obstacles surrounding gelatin consumption [2]. Gelatin is derived mainly from pork skins, pork and cattle bones, or split cattle hides; contrary to popular belief, horns and hooves are not used.[3] The raw materials are prepared by different curing, acid, and alkali processes which are employed to extract the dried collagen hydrolysate. These processes [4] may take up to several weeks, and differences in such processes have great effects on the properties of the final gelatin products [5].

Gelatin can also be prepared at your own home. Boiling certain cartilaginous cuts of meat or bones will result in gelatin being dissolved into the water. Depending on the concentration, the resulting broth (when cooled) will naturally form a jelly or gel. This process, for instance, may be used for the pot-au-feu dish.

While there are many processes whereby collagen can be converted to gelatin, they all have several factors in common. The intermolecular and intramolecular bonds which stabilize insoluble collagen rendering it insoluble must be broken, and the hydrogen bonds which stabilize the collagen helix must also be broken [1]. The manufacturing processes of gelatin consists of three main stages:

1. Pretreatments to make the raw materials ready for the main extraction step and to remove impurities which may have negative effects on physiochemical properties of the final gelatin product,
2. The main extraction step, which is usually done with hot water or dilute acid solutions as a multi-stage extraction to hydrolyze collagen into gelatin, and finally,
3. The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended and ground final product.

Pretreatments
If the physical material that will be used in production is derived from bones, dilute acid solutions should be used to remove calcium and similar salts. Hot water or several solvents may be used for degreasing. Maximum fat content of the material should not exceed 1% before the main extraction step. If the raw material is hides and skin, size reduction, washing, removing hair from the hides, and degreasing are the most important pretreatments used to make the hides and skins ready for the main extraction step. Raw material preparation for extraction is done by three different methods: acid, alkali, and enzymatic treatments. Acid treatment is especially suitable for less fully crosslinked materials such as pig skin collagen. Pig skin collagen is less complex than the collagen found in bovine hides. Acid treatment is faster than alkali treatment and normally requires 10 to 48 hours. Alkali treatment is suitable for more complex collagen, e.g., the collagen found in bovine hides. This process requires longer time, normally several weeks. The purpose of the alkali treatment is to destroy certain chemical crosslinkages still present in collagen. The gelatin obtained from acid treated raw material has been called type-A gelatin, and the gelatin obtained from alkali treated raw material is referred to as type-B gelatin. Enzymatic treatments used for preparing raw material for the main extraction step are relatively new. Enzymatic treatments have some advantages in contrast to alkali treatment. Time required for enzymatic treatment is short, the yield is almost 100% in enzymatic treatment, the purity is also higher, and the physical properties of the final gelatin product are better.

Extraction
After preparation of the raw material, i.e., reducing crosslinkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they also promote degradation processes. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and the extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery
This process includes several steps such as filtration, evaporation, sterilization, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and minimized, therefore the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.

Uses

more please visit http://en.wikipedia.org/wiki/Gelatin
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Wednesday 3 March 2010

CALCIUM PROPIONATE


CALCIUM PROPIONATE

As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.[2] In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement [3] Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.[4]

Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% [5] (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth.[6]

A few decades ago, Bacillus mesentericus (rope), was a serious problem,[citation needed] but today's improved sanitary practices in the bakery, combined with rapid turnover of the finished product, have virtually eliminated this form of spoilage.[citation needed] Calcium propionate and sodium propionate are effective against both Bacillus mesentericus rope and mold.[citation needed]

A small study in children (n=27) found statistically significant "[i]rritability, restlessness, inattention and sleep disturbance in some children" on challenge with calcium propionate preserved food, but noted lack of significance of assessment scores due to placebo response from four subjects. [7]

Metabolic products of propionate enter fatty acid metabolisms as propionyl-CoA, which cannot be completely processed along the main pathway because it has an odd number of carbons. This species and its conversion product methylcitrate inhibit tricarboxylic acid cycle metabolism and also contribute to oxidative stress. Intraventricular infusion of propionic acid into rat brains caused oxidative stress and produced reversible behavior (e.g. hyperactivity, dystonia, social impairment, perseveration) and brain (e.g. innate neuroinflammation, glutathione depletion) changes reminiscent of autism.[8]

According to the Pesticide Action Network North America, calcium propionate is slightly toxic.[9] This rating is not uncommon for food products; vitamin C is also rated by the same standards as being slightly toxic. [10] Calcium propionate can be used as a pesticide.[11]
[edit] References

Succes for you all,
Michael Thang
+622168068293/ hp +628164850242
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CALCIUM PROPIONATE

CALCIUM PROPIONATE

As a food additive, it is listed as E number 282 in the Codex Alimentarius. Calcium propionate is used as a preservative in a wide variety of products, including but not limited to bread, other baked goods, processed meat, whey, and other dairy products.[2] In agriculture, it is used, amongst other things, to prevent milk fever in cows and as a feed supplement [3] Propionates prevent microbes from producing the energy they need, like benzoates do. However, unlike benzoates, propionates do not require an acidic environment.[4]

Calcium propionate is used in bakery products as a mold inhibitor, typically at 0.1-0.4% [5] (though animal feed may contain up to 1%). Mold contamination is considered a serious problem amongst bakers, and conditions commonly found in baking present near-optimal conditions for mold growth.[6]

A few decades ago, Bacillus mesentericus (rope), was a serious problem,[citation needed] but today's improved sanitary practices in the bakery, combined with rapid turnover of the finished product, have virtually eliminated this form of spoilage.[citation needed] Calcium propionate and sodium propionate are effective against both Bacillus mesentericus rope and mold.[citation needed]

A small study in children (n=27) found statistically significant "[i]rritability, restlessness, inattention and sleep disturbance in some children" on challenge with calcium propionate preserved food, but noted lack of significance of assessment scores due to placebo response from four subjects. [7]

Metabolic products of propionate enter fatty acid metabolisms as propionyl-CoA, which cannot be completely processed along the main pathway because it has an odd number of carbons. This species and its conversion product methylcitrate inhibit tricarboxylic acid cycle metabolism and also contribute to oxidative stress. Intraventricular infusion of propionic acid into rat brains caused oxidative stress and produced reversible behavior (e.g. hyperactivity, dystonia, social impairment, perseveration) and brain (e.g. innate neuroinflammation, glutathione depletion) changes reminiscent of autism.[8]

According to the Pesticide Action Network North America, calcium propionate is slightly toxic.[9] This rating is not uncommon for food products; vitamin C is also rated by the same standards as being slightly toxic. [10] Calcium propionate can be used as a pesticide.[11]
[edit] References Read More..

Thursday 25 February 2010

GELATIN


Gelatin
Ditulis oleh Rahmi Fauzi tanggal October 30, 2007 (8:24 pm) dalam kategori Artikel

I. Pendahuluan

Dalam memproduksi atau membuat makanan banyak bahan-bahan tambahan yang digunakan untuk meningkatkan mutu makanan tersebut, baik dari segi rasa, tekstur, maupun warna. Contoh bahan tambahan itu antara lain Monosodium Glutamat (MSG), zat pewarna, gelatin, dan lain sebagainya. Zat-zat tambahan tersebut ada yang diperoleh secara alami, contohnya zat pewarna dari daun pandan, dan ada pula yang diperoleh melalui proses kimia terlebih dahulu, contohnya MSG.

Untuk zat tambahan yang bersifat alami mungkin dampak negatifnya tidak begitu banyak. Yang dilihat dari zat tambahan alami ini biasanya hanyalah halal atau tidaknya sumber zat tersebut. Sedangkan yang melalui proses kimia terlebih dahulu mempunyai dampak negatif lebih banyak dan perlu dosis/takaran penggunaan maksimalnya.

Tapi ada pula zat tambahan yang sumbernya alami yang melalui proses kimia terlebih dahulu. Contohnya gelatin. Gelatin bersumber dari tulang hewan yang diproses dengan larutan kimia hingga larutan tersebut mengental dan mengandung gelatin.
Gelatin sebenarnya mempunyai banyak manfaat dan kegunaan. Oleh karena itu, pada makalah kali ini penulis akan memaparkan tentang apa itu gelatin, sumber, dan kegunaannya.

II. Tinjauan Pustaka

A. Penjelasan Objek

Gelatin adalah suatu jenis protein yang diekstraksi dari jaringan kolagen kulit, tulang atau ligamen (jaringan ikat) hewan. Pembuatan gelatin merupakan upaya untuk mendayagunakan limbah tulang yang biasanya tidak terpakai dan dibuang di rumah pemotongan hewan. Penggunaan gelatin dalam industri pangan terutama ditujukan untuk mengatasi permasalahan yang timbul khususnya dalam penganekaragaman produk.

B. Sumber dan ciri-ciri gelatin

Pada prinsipnya gelatin dapat dibuat dari bahan yang kaya akan kolagen seperti kulit dan tulang baik dari babi maupun sapi atau hewan lainnya. Akan tetapi, apabila dibuat dari kulit dan tulang sapi atau hewan besar lainnya, prosesnya lebih lama dan memerlukan air pencuci/penetral (bahan kimia) yang lebih banyak, sehingga kurang berkembang karena perlu investasi besar sehingga harga gelatinnya menjadi lebih mahal.
Sedangkan gelatin dari babi jauh lebih murah dibanding bahan tambahan makanan lainnya. Itu karena babi mudah diternak. Babi dapat makan apa saja termasuk anaknya sendiri. Babi juga bisa hidup dalam kondisi apa saja sekalipun sangat kotor. Dari segi pertumbuhan, babi cukup menjanjikan. Seekor babi bisa melahirkan dua puluh anak sekaligus. Karena sangat mudah dikembangkan, produk turunan dari babi sangat banyak. (www.republika.co.id/infohalal)

Berdasarkan sifat bahan dasarnya pembuatan gelatin dapat dikategorikan dalam 2 prinsip dasar yaitu cara alkali dan asam

1. Cara alkali dilakukan untuk menghasilkan gelatin tipe B (Base), yaitu bahan dasarnya dari kulit tua (keras dan liat) maupun tulang. Mula-mula bahan diperlakukan dengan proses pendahuluan yaitu direndam beberapa minggu/bulan dalam kalsium hidroksida, maka dengan ini ikatan jaringan kolagen akan mengembang dan terpisah/terurai. Setelah itu bahan dinetralkan dengan asam sampai bebas alkali, dicuci untuk menghilangkan garam yang terbentuk. Setelah itu dilakukan proses ekstrasi dan proses lainnya.
2. Cara kedua yaitu dengan cara pengasaman, yaitu untuk menghasilkan gelatin tipe A (Acid). Tipe A ini umumnya diperoleh dari kulit babi, tapi ada juga beberapa pabrik yang menggunakan bahan dasar tulang. Kulit dari babi muda tidak memerlukan penanganan alkalis yang intensif karena jaringan ikatnya belum kuat terikat. Untuk itu disini cukup direndam dalam asam lemah (encer) (HCl) selama sehari, dinetralkan, dan setelah itu dicuci berulang kali sampai asam dan garamnya hilang.

Penggunaan gelatin sangatlah luas dikarenakan gelatin bersifat serba bisa, yaitu bisa berfungsi sebagai bahan pengisi, pengemulsi (emulsifier), pengikat, pengendap, pemerkaya gizi, sifatnya juga luwes yaitu dapat membentuk lapisan tipis yang elastis, membentuk film yang transparan dan kuat, kemudian sifat penting lainnya yaitu daya cernanya yang tinggi.

C. Manfaat gelatin dan jenis-jenis produk yang menggunakannya

Gelatin sangat penting dalam rangka diversifikasi bahan makanan, karena nilai gizinya yang tinggi yaitu terutama akan tingginya kadar protein khususnya asam amino dan rendahnya kadar lemak. Gelatin kering mengandung kira-kira 84 – 86 % protein, 8 – 12 % air dan 2 – 4 % mineral. Dari 10 asam amino essensial yang dibutuhkan tubuh, gelatin mengandung 9 asam amino essensial, satu asam amino essensial yang hampir tidak terkandung dalam gelatin yaitu triptofan.

Fungsi-fungsi gelatin dalam berbagai contoh jenis produk yang biasa menggunakannya antara lain :

1. Jenis produk pangan secara umum: berfungsi sebagai zat pengental, penggumpal, membuat produk menjadi elastis, pengemulsi, penstabil, pembentuk busa, pengikat air, pelapis tipis, pemerkaya gizi.
2. Jenis produk daging olahan: berfungsi untuk meningkatkan daya ikat air, konsistensi dan stabilitas produk sosis, kornet, ham, dll.
3. Jenis produk susu olahan: berfungsi untuk memperbaiki tekstur, konsistensi dan stabilitas produk dan menghindari sineresis pada yoghurt, es krim, susu asam, keju cottage, dll.
4. Jenis produk bakery: berfungsi untuk menjaga kelembaban produk, sebagai perekat bahan pengisi pada roti-rotian, dll
5. Jenis produk minuman: berfungsi sebagai penjernih sari buah (juice), bir dan wine.
6. Jenis produk buah-buahan: berfungsi sebagai pelapis (melapisi pori-pori buah sehingga terhindar dari kekeringan dan kerusakan oleh mikroba) untuk menjaga kesegaran dan keawetan buah.
7. Jenis produk permen dan produk sejenisnya: berfungsi untuk mengatur konsistensi produk, mengatur daya gigit dan kekerasan serta tekstur produk, mengatur kelembutan dan daya lengket di mulut. (www.indohalal.com)

Gelatin juga banyak digunakan oleh Industri farmasi, kosmetik, fotografi, jelly, soft candy, cake, pudding, susu yoghurt, film fotografi, pelapis kertas, tinta inkjet, korek api, gabus, pelapis kayu untuk interior, karet plastik, semen, kosmetika adalah contoh-contoh produk industri yang menggunakan gelatin.

Penghias kue pada umumnya terbuat dari gum paste juga plastic icing yang mengandung gelatin. Gelatin juga tak hanya terdapat dalam gum paste sebagai penghias kue. Namun juga terdapat dalam kue puding, sirup, maupun permen kenyal. Kebanyakan merupakan produk impor. Bahkan untuk menawarkan kekentalan yang lebih tinggi produsen kecap menggunakan gelatin.

Sedangkan di bidang farmasi, gelatin digunakan sebagai cangkang kapsul. Di Indonesia, kapsul yang beredar adalah kapsul jenis hard. Kapsul ini terbuat dari gelatin, pewarna, pengawet serta pelentur. Menurut informasi yang berasal dari Badan POM gelatin yang masuk ke Indonesia bahannya berasal dari organ sapi. (infohalal Republika)

D. Keadaan kandungan gelatin dalam industri di Indonesia

Untuk keperluan industri dalam negeri Indonesia setiap tahun mengimpor gelatin dalam jumlah yang cukup banyak. Sebagai contoh dapat dikemukakan bahwa pada tahun 2000, Indonesia mengimport gelatin 3.092 ton dari Amerika Serikat, Perancis, Jerman, Brasil, Korea, Cina dan Jepang. (www.iptekda.lipi.go.id) Menurut Nur Wahid, anggota LPPOM MUI, seratus persen gelatin di Indonesia merupakan produk impor. Di luar negeri, sebanyak 70 persen gelatin terbuat dari kulit babi. (www.republika.co.id) Karena itu, sebagai seorang muslim, kita harus waspada terhadap produk-produk yang mengandung gelatin seperti permen, kue tart, kosmetika, bahkan cangkang kapsul. Terlebih lagi jika produk-produk tersebut adalah produk impor. Tapi, menurut informasi yang berasal dari Badan POM, gelatin yang masuk ke Indonesia berasal dari organ sapi.

Berdasarkan data dari indohalal.com, gelatin yang sudah mendapat sertifikasi halal dari LPPOM MUI yaitu Hard Gelatin Capsul Indonesia yang diproduksi oleh PT. Universal Capsules Indonesia, KCPL-Gelatin Produksi Kerala Chemical & Proteins Ltd., dan Halagel TM ( Edible Gelatin, pharmaceutical gelatin,di-calcium phosphat) yang diproduksi oleh Halagel (M) Sdn.Bhd

III. Penutup

A. Kesimpulan
Dari pembahasan di atas dapat disimpulkan bahwa gelatin merupakan protein yang diekstraksi dari jaringan kulit hewan yang mempunyai banyak fungsi diantaranya berfungsi sebagai bahan pengisi, pengemulsi (emulsifier), pengikat, pengendap dan pemerkaya gizi, dll.

B. Saran
Dalam mengkonsumsi bahan makanan, hendaknya kita memperhatikan terlebih dahulu apakah produk tersebut adalah produk impor atau tidak. Karena di luar negeri 70 % gelatin berasal dari organ babi. Sedangkan jika produk tersebut adalah produk dalam negeri yang mengandung gelatin, berdasarkan info dari Badan POM, seratus persen berasal dari luar negeri yang bahannya berasal dari organ sapi. Jadi cukup aman untuk dikonsumsi. Tapi pertanyaan lain muncul. Apakah sapi tersebut disembelih atas nama Allah? Wallahua’lam. Dan ini merupakan batu ujian bagi umat Islam apakah mereka tergerak untuk membuat terobosan agar barang yang haram itu tergantikan.

Daftar Pustaka
www.indohalal.com
www.iptekda.lipi.go.id
www.republika.co.id

Sumber Artikel Chem-Is-Try.Org | Situs Kimia Indonesia | - http://www.chem-is-try.org
URL artikel ini dapat diakses melalui: http://www.chem-is-try.org/artikel_kimia/gelatin/
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Wednesday 24 February 2010

Vulcanizing and Tackyfying Agent

VULTAC ®

Vul = Vulcanization, Tac = Tackyfier



Alkyl Phenol Disulfides

CHARACTERISTICS

- The VULTAC® are a range of Alkyl Phenol Disulfides used as nitrosamine free sulfur
donors in industrial rubber and tire applications.

- VULTAC ® vulcanization agents help enhancing rubber product performance by improving aging properties and assisting co-vulcanization of blends.

(ex. : Apolar elastomers/Halogen elastomers).

- The VULTAC ® structure give a high solubility in a variety of rubbers.

APPLICATIONS

A. RUBBERS
-
Tyres

:

VULTAC
®
work well
in
systems where
the
base
rubber
contains Halobutyl
. In a SBR base,
VULTAC
®
give enough tack
.
-
-
Industrial
rubber
:

VULTAC®
can be used
in a NBR
and
EPM bases as a
sulfur donor when
the
vulcanization
system must
be nitrosamine
-
free.
-
-
Pharmaceuticals:due to its low toxicity (LD 50 > 5000 mg/kg), VULTAC® are used in care items

Read More..

Vulcanizing and Tackyfying Agent

VULTAC ®

Vul = Vulcanization, Tac = Tackyfier



Alkyl Phenol Disulfides

CHARACTERISTICS

- The VULTAC® are a range of Alkyl Phenol Disulfides used as nitrosamine free sulfur
donors in industrial rubber and tire applications.

- VULTAC ® vulcanization agents help enhancing rubber product performance by improving aging properties and assisting co-vulcanization of blends.

(ex. : Apolar elastomers/Halogen elastomers).

- The VULTAC ® structure give a high solubility in a variety of rubbers.

APPLICATIONS

A. RUBBERS
-
Tyres

:

VULTAC
®
work well
in
systems where
the
base
rubber
contains Halobutyl
. In a SBR base,
VULTAC
®
give enough tack
.
-
-
Industrial
rubber
:

VULTAC®
can be used
in a NBR
and
EPM bases as a
sulfur donor when
the
vulcanization
system must
be nitrosamine
-
free.
-
-
Pharmaceuticals:due to its low toxicity (LD 50 > 5000 mg/kg), VULTAC® are used in care items





Read More..