Customization: | Available |
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CAS No.: | 8050-31-5 |
Formula: | N/a |
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Model
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Glycerol Ester of Gum Rosin 8 9
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Glycerol Ester of Hydrogenated Rosin
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Solubility (with tolu ene 1:1)
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Pass the test
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Pass the test
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Colour (Iron and Cobalt)
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8
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5
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Acid value, mgKOH/g
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9
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9
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Softening point (globe method),ºC
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80-90
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80-90
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Total arse nic (in As),(mg/kg)
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1.0
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1.0
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Heavy metals (in lead),(mg/kg)
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10.0
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10.0
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Relative density, d25ºC/25ºC
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1.060-1.090
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1.060-1.090
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1. used as SBS spray adhesive/universal adhesive, EVA hot melt adhesive, SBS/SIS hot melt adhesive and hot melt pressure sensitive adhesive, non-corrosive to iron packaging, will not make the adhesive liquid dark, but the initial viscosity and stickiness is not as good as rosin.
2. used in food grade adhesives, food and other industries
3. Light color, low odor, good oxidation resistance and thermal stability, aging resistance, good compatibility with polymer materials (NR, CR, SBR, SIS, EVA, etc.), good initial adhesion, can also be used in yellow glue to improve the initial adhesion of hot soluble pressure sensitive adhesive, oil soluble pressure sensitive adhesive, self-adhesive, film adhesive, EVA hot melt adhesive, polyamide hot melt adhesive, sealant, varnish varnish, Binding glue, pipe glue, film glue, decoration glue, label glue, tape glue.
Ester gum can be used as a beverage stabilizer, the amount in the finished beverage shall not exceed 0.05%; As a chewing component in gum base, the dosage shall not exceed 0.1%. The use of emulsifying flavor can increase the relative density of orange oil, emulsifying stability, prevent "floating ring" and "precipitation", increase the turbidity of the beverage, so that its appearance has a sense of natural drink. Used as gum base for bubble gum and gum, the dosage is not more than 1.0g/kg. It has the characteristics of good taste, soft chewing and delicate. As a turbid agent, it can be combined with different flavors to make different turbid drinks, which is a universal type of turbid agent. Mixed with other elastomers, it increases viscosity, chewability, flexibility and aroma.