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Borpact offers improved processing and stiffness, claims Borealis

By Joe Whitworth , 07-Nov-2012
Last updated the 07-Nov-2012 at 12:46 GMT

Borealis grade innovation takes on frozen food packaging sector

Borealis has unveiled an updated grade of transparent polypropylene (PP), aimed at frozen products such as ice cream, with improved stiffness and better processability.

The Borpact SH950MO grade has an improved higher flow (melt flow rate of 40) and better processability with improved stiffness (1050 MPa) compared to its predecessor Borpact SG930MO.

The firm claims that it offers a step up in performance and processing sustainability and efficiency that can lead to cost savings throughout the packaging value chain.

It was developed primarily for packaging of deep freeze products such as ice cream, frozen desserts and other frozen food items but could be used in other consumer packaging.

Processing benefits

The higher flowability of the grade enables converters to use lower processing temperatures which supports energy and cycle time savings, said Borealis.

It said during trials of one litre volume ice cream containers, it was possible to decrease the processing temperature by 20°C and a reduction of injection pressure was also observed because of the improved formulation and higher stiffness leading to better demoulding properties. 

These properties, compared to standard PP grades, offer the opportunity to downgauge material use due to the use of thinner walls and more complex designs without compromising product properties or processing performance. 

Borealis said end users could develop visually appealing products which offer a clear view of the contents without the fear of damage or brittle breakages and the taste and odour of the packed product will not be altered. 

BNT method

The design is based on Borealis Nucleation Technology (BNT) which the firm claims offers a number of benefits compared to conventional nucleation.

These include consistent and better dispersion of the nucleating agent; stronger nucleation effect; inertness and non-reactive with other additives such as colour master batches; low taste and odour and compliant with all applicable food contact regulations.

Rainer Höfling, Borealis vice president business unit moulding, said: “We have invested in creating a next generation grade with improved processability and end product performance that takes the lead in supporting the sustainability and differentiation requirements of the thin wall consumer packaging market.”

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