COMPOSITIONS AND METHODS FOR REDUCED FOOD ADHESION

摘要

The invention relates to compositions and methods for reducing food deposit adhesion to cookware. More specifically this invention relates to a resin composition having a glass transition temperature of at least 180 DEG C containing an amount of at least one fluorinated compound, optionally also containing at least one additive selected from fatty acid esters, fatty acid amide, anionic surfactant, or a mixture containing at least one of the foregoing, to reduce food deposit adhesion on cookware made from the composition. The invention also relates to a method for providing plastic cookware having reduced food deposit adhesion.