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COLOUR STABILITY

For rosins and rosin esters, the produets having high aeid numbers are the most susceptible to oxidation and have inferior viscosity stability and colour stability in adhesive formulations. Thus, when stability properties are essential in adhesives, rosin esters rather than high aeid number rosins are used. However, the high acid number resins are polar and display better adhesion to polar elastomers and polymeric surfaces. [Pg.616]

Today the user industries demand absolute colour stability which has been obtained by developing the so-called oil-free alkyds, also called polyesters... [Pg.674]

Garcia-Viguera, C. and Bridle, R, Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid, Food Chem., 64, 21, 1999. [Pg.83]

Hubbermann, E.M. et al., Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates, Eur. Food Res. Technol, 223, 83, 2006. [Pg.83]

Fomi, E., Sormani, A., Scalise, S., and Torreggiani, D. 1997. The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots. Food Res. Int. 30, 87-94. [Pg.229]

Plackett, D.V. and Dunningham, E.A. (1991). Ultraviolet resistance and colour stability of esterified wood. In Proceedings of the International Symposium on Chemical Modification of Wood, Kyoto, Japan, Takahashi, M. (Ed.), pp. 136-141. [Pg.221]

Transparency high UV and weathering resistance gloss and colour stability fair mechanical properties, rigidity and creep behaviour at ambient temperature insulating properties notably arc resistance food contact for suitable grades. [Pg.778]

Torskangerpoll, K. and Andersen, 0.M., Colour stability of anthocyanins in aqueous solutions at various pH values. Food Chem., 89, 427, 2005. [Pg.128]

Sometimes in a process study undertaken to determine the basic causes of some quality variation, the same turmoil may exist. We may show a relationship in a study of a month s data which seems to say that the colour stability of a product is related to the concentration of a metallic contaminant. The next month s data may fail to show this relationship, but may indicate an association with an organic contaminant. Another month s data may show both, or may fail to detect any effect due to either. [Pg.25]

Colour E-no. Light Colour stability Heat Acids Colour contribution... [Pg.116]

To obtain maximum colour stability a careful balance must be achieved between sulphur dioxide and ascorbic acid contents to avoid bleaching the colours. [Pg.140]

Effect of Vitamin E on Colour Stability of PP and Approaches to Minimise Polymer Discoloration... [Pg.132]

Fig. 5a,b Effect of concentration of U-626 in combinations containing 300 ppm tocopherol on a melt stability of PP and tocopherol retention, and b on colour stability of PP and total product formation (Reproduced with kind permission of Polym Degrad Stab, 1999, 64 145 and 65 143)... [Pg.134]

Love, R.M. (1974). Colour stability in cod (Gadus morhua L.) from different grounds. Journal du Conseil International pour l Exploration de la Mer 35,207-209. [Pg.290]

Escot, S., Feuillat, M., Dulau, L., and Charpentier, C. (2001). Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astrin-gency. Aust. ]. Grape Wine Res. 7, 153-159. [Pg.96]

Improved colour stability to heat and oxidation Reacidify to generate the acid... [Pg.233]

Gonzalez-Manzano, S. (2007). Anthocyanins and flavanols in grape and wine. Influence of the composition in the processes of copigmentation and colour stability. PhD. dissertation. University of Salamanca (Spain). [Pg.564]

Colour and colour stability Viscosity Pot life Low temp- ature cure Surface Him look Film flexibility Adhesion Chemical resistance Acids Solvents Water ... [Pg.33]

Owing to the absence of unsaturation, cycloaliphatic amines provide high weatherability and high resistance to yellowing under heat. Cycloaliphatic amines can cure even under damp conditions. The cured system exhibits excellent gloss, excellent colour and colour stability, good... [Pg.33]

The first commercial aliphatic diisocyanate to be available is 1,6-hexa-methylene diisocyanate (HDI). It is a colourless liquid with a boiling point of 127 C at 10 mm Hg. It is less reactive than either TDI or MDI, but in the presence of a catalyst the rate of reaction is enhanced. The use of HDI leads to urethane polymers with better resistance to discolouration, hydrolysis and heat degradation than has TDI (Frisch, 1969). A number of aliphatic diisocyanates have become available commercially. These aliphatic diisocyanates have been reported to give excellent colour stability. Some important ahphatic diisocyanates are illustrated in Figure 2.16. [Pg.45]

Sealants durability resistance to heat cold water, ozone and ultraviolet radiation adhesion to a variety of substrates high recovery colour stability glazing sealants construction sealants (neutral cure systems) sanitary sealants... [Pg.127]

See other pages where COLOUR STABILITY is mentioned: [Pg.448]    [Pg.675]    [Pg.157]    [Pg.182]    [Pg.189]    [Pg.110]    [Pg.130]    [Pg.131]    [Pg.453]    [Pg.21]    [Pg.121]    [Pg.31]    [Pg.239]    [Pg.62]    [Pg.511]    [Pg.511]    [Pg.511]    [Pg.511]    [Pg.106]    [Pg.353]    [Pg.354]    [Pg.344]    [Pg.32]    [Pg.121]    [Pg.130]   
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See also in sourсe #XX -- [ Pg.65 , Pg.80 ]

See also in sourсe #XX -- [ Pg.81 ]

See also in sourсe #XX -- [ Pg.170 ]



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