Process for improving the flavor retaining property of polyester/polyamide blend containers for ozonated water
US6042908A · kind A · utility
8Cited by
7References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 13, 1997 |
| Grant date | Mar 28, 2000 |
| Priority date | — |
| Expiry date | Aug 13, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10T428/1397
- WIPO fieldMacromolecular chemistry, polymers
- WIPO sectorChemistry
Abstract
The present invention relates to a process for minimizing the formation of undesirable byproducts in ozonated liquids comprising the steps of: PA1 providing a container comprising a polyester comprising repeat units from a dicarboxylic acid component comprising at least about 85 mole percent terephthalic acid, 2,6-naphthalenedicarboxylic acid or a mixture thereof and at least about 85 mole percent ethylene glycol; and from about--to about--weight % of at least one polyamide which displays a melting point below that of said polyester, and PA1 filling said container with an ozonated liquid.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.