Elastomeric composition
    4.
    发明授权
    Elastomeric composition 有权
    弹性成分

    公开(公告)号:US07741405B2

    公开(公告)日:2010-06-22

    申请号:US11860702

    申请日:2007-09-25

    IPC分类号: C08G18/28 C08G59/14

    摘要: An elastomeric composition includes a reaction product of an isocyanate component and a resin component comprising a polyol and a polyetheramine in the presence of a first catalyst comprising a metal and a second catalyst comprising an amine. An elastomeric system and a method of making an elastomer are provided. The method includes providing the isocyanate component and the resin component, combining the resin component and the isocyanate component in the presence of the first and second catalysts to form an elastomeric composition, applying the elastomeric composition to a mold having a mold cavity, curing the elastomeric composition to form the elastomer, and demolding the elastomer from the mold cavity. An article including a first layer formed from the elastomeric composition emits less than 100 μg/g of volatile organic compounds over 0.5 hour at 90° C.

    摘要翻译: 弹性体组合物包括异氰酸酯组分和包含多元醇和聚醚胺的树脂组分在包含金属的第一催化剂和包含胺的第二催化剂存在下的反应产物。 提供弹性体系统和制造弹性体的方法。 该方法包括提供异氰酸酯组分和树脂组分,在第一和第二催化剂的存在下组合树脂组分和异氰酸酯组分以形成弹性体组合物,将弹性体组合物施用到具有模腔的模具中, 组合物以形成弹性体,并使弹性体从模腔脱模。 包括由弹性体组合物形成的第一层的制品在90℃下在0.5小时内发射小于100μg/ g的挥发性有机化合物

    Mayonnaise and dressing compositions having a glucono-delta-lactone
preservative system
    5.
    发明授权
    Mayonnaise and dressing compositions having a glucono-delta-lactone preservative system 失效
    具有葡萄糖酸-δ-内酯防腐剂体系的蛋黄酱和敷料组合物

    公开(公告)号:US5683737A

    公开(公告)日:1997-11-04

    申请号:US626097

    申请日:1996-04-03

    摘要: Mayonnaise and dressing products, including reduced-calorie low-fat mayonnaise and reduced-calorie, low-fat, spoonable or pourable dressing compositions, having as a preservative system glucono-delta-lactone and, optionally, acetic acid in sufficient quantity to lower the pH to about 3.5 or less, preferably about 3.3 or less. The compositions have an increased resistance to microbial spoilage and, therefore, extended shelf life compared with currently marketed products, yet do not have the sharp acidic "bite" common to currently available products.

    摘要翻译: 蛋黄酱和调味品,包括低卡路里低脂蛋黄酱和低热量,低脂,可匙取或可倾倒的敷料组合物,具有防腐剂体系葡萄糖酸-δ-内酯和任选的足够量的乙酸以降低 pH至约3.5或更低,优选约3.3或更低。 该组合物对微生物腐败具有增加的抗性,因此与目前市售的产品相比延长了保质期,但是没有目前可获得的产品常见的尖锐酸性“咬”。