This type Chips that is designed to resist burning and melting at low temperatures.
Low Melting Point Polyester Chip for Hot Melt Yarn Masterbatch
Extrusion Grade Polymer for Hot-melt Adhesive Glue Coating
Description:
Generally speaking, the low melting point polyester chip refers to one specialty polymer with a melting point between 90 and 220.
The melting point of polyester is the temperature at which a solid crystalline substance changes from a solid state to a liquid. So it reflects the purity of polyester. Generally speaking, pure polyester is a partially crystalline polymer with a melting point of 265. But during actual production, some impurities exist in the polyester due to various side reactions. At the same time, the defects of polymer crystals and the difference in crystallinity will also affect the melting point. The common type of low melt polymer is 110. But we can also offer a melting point of 90, 120, 160, and 180.
Application:
Low-melt polyester chips can produce low-melting point fiber, low-melting point synthetic fiber, and thermal-melting mucilage. Its primary usage is acting as bonding fiber in nonwoven fabrics. The end usage lies in clothing, articles for bed, shoe uppers, sleeping bags, sofas, and hygiene products.
LM PET Chip is also the main raw material of masterbatch carriers. That is, low-melt PET chips, conventional chips, and dyes are mixed to produce the polyester color masterbatch according to a certain proportion. The production of this product is the introduction of polyester macromolecules into the modified copolymer unit. And its melting point is in the range of 100-120. Commonly used modifiers are phthalic acid, adipic acid, and trimethylolpropane.
Recently, LM Polymer is also extruded into the back coating of nonwoven, automotive interiors, foam, injection molding, PET sheets, and hot-melt adhesive/glue.
Low Melt Yarn is also called hot melt yarn or fusible yarn. There are sheath-core low-melt bicomponent yarn and full low-melt polyester yarn.
Lactose Powder is manufactured from fresh, pasteurized whey (or whey permeate), remaining after cheese making. The lactose is extracted from whey by a process of evaporation, crystallization, decanting and drying. When these products are carried out correctly, keep check on their quality, its flavor and dried it will be slightly less than fresh products, when these products are not carried out correctly as per rules and regulations then these can cause harm to your health. Star Food makes sure the quality of their products and we care for your health.
Characteristic
White to yellowish colour, free flowing powder, typical milk taste and smell without foreign odour.
Benefits
Major source of energy for the newborns , reduction cost, flavor fixer.
Storage
Product must be stored in a cool, dry place, at temperature below 25�¯�¿�½C and relative humidity below 65%, product has a 2 years shelf life in the original packaging.
Packaging
Four-layer paper bag with polythene inner bag, 25kg net
RBD Palm Olein is obtained from the fractionation of RBD Palm Oil which undergoes the process of crystallization at a controlled temperature in which RBD Palm oil is chilled until crystals are formed. One of the most prominent applications of RBD Palm Olein includes salad and cooking oils.
