HEAT-FORMED POLYESTER CONTAINER

摘要

PURPOSE:To obtain a heat-formed polyester container having improved formability and excellent impact strength and heat-resistance and suitable as an ovenable food container by compounding a polyethylene terephthalate with specific amounts of a polyolefin and a fatty acid amide. CONSTITUTION:The composition of the objective container can be produced by compounding (A) 100 pts.wt. of a polyethylene terephthalate having an intrinsic viscosity of 0.6-1.1 (preferably 0.75-1) with (B) 1-10 pts.wt. (preferably 2-6 pts.wt.) of a polyolefin derived from a monomer having carbon number of 2 to 6 (e.g. low-density polyethylene or polypropylene) and (C) 0.01-2 pts.wt. (preferably 0.1-1 pt.wt.) of a fatty acid amide derived from a fatty acid and expressed by formula I and/or formula II [R1 is group of formula III; R2 is group of formula IV; R3 is group of formula V (m is 13-33; p and l are 7-33); n is 1-10] (e.g. methylenebisstearylamide).