| 摘要 |
Thermosensitive linerless labels (11) (either thermal labels or thermal transfer labels) which can be used with food products contain a pressure sensitive adhesive (14) covering one face (17) of a substrate (15) having a thermosensitive layer (12) on the opposite face (16), and a release coat (13) covering the thermosensitive layer. The release coating is preferably applied directly to the thermosensitive layer, and preferably is prepared by application and then drying of a formulation containing between about 5-25 parts chromium pentahydroxy (tetradecanoato) di-, and about 75-95% water or alcohol. Alternatively, the release coating may be a UV curable silicone with about 1-3% by weight photoinitiator. After the coatings are applied, the stock is dried in a manner that will not adversely affect the thermosensitive layer, e.g. by ultraviolet rays, or air drying at a temperature of less than 150 DEG F. A web (10) comprising the substrate may be slit into individual rolls (23), -and perfing or die cutting is practiced to form individual labels. <IMAGE> |
