摘要:
In a hollow molded container equipped with a label and its production method, molding is made by use of a label consisting, as a base, of a stretched film of a plastic having a thermal shrinkage ratio greater than a mold shrinkage ratio of a plastic constituting the outer surface of a container, at a temperature 40.degree. C. lower than the melting point or softening point of the plastic so that the label is bonded to the container at a residual equilibrium shrinkage ratio (Rs), defined below, of 0.5 to 100%: Rs=L.sub.1 -L.sub.2 /L.sub.1, where L.sub.1 is a length of a label film peeled from the container and L.sub.2 is a length when the peeled label film is brought to equilibrium at the temperature (T.sub.1) described above. In this manner, crease and swelling of the label during labelling operation inside the mold can be prevented and adhesion and peel-resistance between the label and the container outer surface can be improved.
摘要:
A composite material for packaging containers which has excellent sealability, easy openability and excellent flavor-retaining property is provided. The composite material consists of a metallic foil and a thermoplastic resin selected from the group consisting of polyolefinic resins, polyester resins, polyamide resins, polycarbonate resins and mixtures thereof, said thermoplastic resin layer having a thickness of 1 to 20 microns and a surface roughness of not more than 4.0 .mu.m Rmax L0.80 mm. The thermoplastic resin has a carbonyl concentration of 1 to 600 milliequivalents/100 g of resin for the polyolefinic resins, 1,000 to 1,300 milliequivalents/100 g of resin for the polyester resins, 500 to 1,200 milliequivalents/100 g of resin for the polyamide resins and 600 to 800 milliequivalents/100 g of resin for the polycarbonate resins.
摘要:
A container is made of a laminated material that includes a tin layer which is exposed on the inner surface side of the container. Oxygen remaining in the container and included in the content is trapped by the reducing action of tin, and the content is prevented from being oxidized. Further, the remaining enzymes are de-activated and flavor can be excellently retained.