Food service articles of manufacture comprising high temperature polymers

• US 20070142569A1
• Filed: 12/16/2005
• Published: 06/21/2007
• Est. Priority Date: 12/16/2005
• Status: Abandoned Application

• Current Assignee: Sabic Innovative Plastics IP BV (Government of Saudi Arabia)
• Original Assignee: Sabic Innovative Plastics IP BV (Government of Saudi Arabia)
• Inventors: Gallucci, Robert Russell, Singh, Rajendra Kashinath, Odle, Roy Ray, Sanner, Mark A., Donovan, Michael Stephen, Sheth, Kapil Chandrakant
• Application Number:
  US11/303,371
• Publication Number:
  US 20070142569A1
• Time in Patent Office: Days
• US Class Current: 525/419
• CPC Class Codes: A47G 21/00 Table-ware crumb trays A47L13/52; table knives B26B
• CPC Class Codes: C08L 2666/02 Organic macromolecular compounds, natural resins, waxes or and bituminous materials
• CPC Class Codes: C08L 79/08 Polyimides; Polyester-imides; Polyamide-imides; Polyamide acids or similar polyimide precursors

Abstract

The present invention relates generally to the field of electrical connectors comprising either: a) an immiscible blend of polymers comprising one or more polyetherimides, having more than one glass transition temperature wherein the polyetherimide has a glass transition temperature greater than 217° Celsius; b) a miscible blend of polymers, comprising one or more polyetherimides, having a single glass transition temperature greater than 180° Celsius; or, c) a single polyetherimide having a glass transition temperature of greater than 247° Celsius.

Claims

1. A food service article comprising a high temperature thermoplastic composition comprising a polymer, a co-polymer or a blend of polymers selected from the group consisting of:

a) an immiscible blend of polymers comprising one or more polyetherimides, having more than one glass transition temperature wherein the polyetherimide has a glass transition temperature greater than 217°

Celsius;

b) a miscible blend of polymers, comprising one or more polyetherimides, having a single glass transition temperature greater than 180°

Celsius;

or, c) a single polyetherimide having a glass transition temperature of greater than 247°

Celsius.

2. The food service article according to claim 1 wherein the polyetherimide has a hydrogen atom to carbon atom ratio of between about 0.4 and 0.85.

3. The food service article according to claim 1 wherein the polyetherimide is essentially free of benzylic protons.

4. The food service article according to claim 1 comprising an immiscible blend of polymers having more than one glass transition temperature and wherein the non-polyetherimde polymer has a glass transition temperature greater than about 180°

Celsius.

5. The food service article according to claim 1 comprising a miscible blend of polymers having a single glass transition temperature greater than 2000 Celsius.

6. The food service article according to claim 1 comprising a single polyetherimide polymer having a glass transition temperature of greater than 247°

Celsius.

7. The food service article according to claim 1 comprising a blend of a first resin selected from the group consisting of:

polysulfones, polyether sulfones, polyphenylene ether sulfones, and mixtures thereof, a second resin comprising a silicone copolymer and a third resin comprising a resorcinol based aryl polyester resin wherein greater than or equal to 50 mole % of the aryl polyester linkages are aryl ester linkages derived from resorcinol.

8. The food service article according to claim 1 wherein the silicone copolymer is selected from the group consisting of;

polyimide siloxanes, polyetherimide siloxanes, polyetherimide sulfone siloxanes, polycarbonate siloxanes, polyestercarbonate siloxanes, polysulfone siloxanes, polyether sulfone siloxanes, polyphenylene ether sulfone siloxanes and mixtures thereof.

9. The food service article according to claim 1 wherein the silicone copolymer content is from 0.1 to about 10.0 wt % of the polymer blend.

10. The food service article according to claim 1 wherein the silicone copolymer has from 5 to about 70 wt % siloxane content.

11. The food service article according to claim 1 wherein the polysulfones, polyether sulfones, polyphenylene ether sulfones and mixtures thereof, have a hydrogen atom to carbon atom ratio of less than or equal to 0.85.

12. The food service article according to claim 1 comprising one or more metal oxides at 0.1 to 20% by weight of the polymer blend.

13. The food service article according to claim 1 wherein the resorcinol based aryl polyester has the structure shown below:

14. The food service article according to claim 1 wherein the resorcinol based polyester resin is a copolymer containing carbonate linkages having the structure shown below:

15. The food service article according to claim 1 wherein R⁵ is derived from a bisphenol compound.

16. The food service article according to claim 1 wherein the immiscible, phase separated, polymer blend comprises a mixture of:

a) a first resin component selected from one or more of the group comprising;

polyaryl ether ketones, polyaryl ketones, polyether ketones and polyether ether ketones;

with, b) a second resin component comprising at least one polysulfone etherimide having greater than or equal to 50 mole % of the linkages containing at least one aryl sulfone group.

17. The food service article according to claim 1 wherein the polysulfone etherimide contains aryl sulfone and aryl ether linkages such that at least 50 mole % of the repeat units of the polysulfone etherimide contain at least one aryl ether linkage, at least one aryl sulfone linkage and at least two aryl imide linkages.

18. The food service article according to claim 1 wherein at least 50 mole % of the polysulfone etherimide linkages are derived from oxydiphthalic anhydride or a chemical equivalent thereof.

19. The food service article according to claim 1 wherein less than 30 mole % of polysulfone etherimide linkages are derived from a diamine or dianhydride containing an isoalkylidene group.

20. The food service article according to claim 1 wherein the shaped article has a heat distortion temperature (HDT) of greater than or equal to 170°

C., measured as per ASTM method D648 at 66 psi (0.46 Mpa) on a 3.2 mm sample.

21. The food service article according to claim 1 wherein the polysulfone etherimide is present from 30 to about 70 wt % of the whole shaped article.

22. The food service article according to claim 1 wherein the shaped article has less than 5 wt % fibrous reinforcement.

23. The food service article according to claim 1 wherein the shaped article has a modulus of greater than about 200 Mpa at 200°

C., as measured by ASTM D5418, on a 3.2 mm sample.

24. The food service article according to claim 1 wherein the shaped article has a melt viscosity, as measured by ASTM method D3835 at 380°

C. from 200 to 10,000 Pascal seconds.

25. The food service article according to claim 1 wherein the shaped article has a melt viscosity which does not change by more than 35% of its initial value after 10 minutes at 380°

C.

26. The food service article according to claim 1 wherein the polysulfone etherimide is essentially free of benzylic protons.

27. The food service article according to claim 1 wherein the one or more polyaryl ether ketone, polyaryl ketone, polyether ketone, and polyether ether ketone have a crystalline melting point from 300°

to 380°

C.

28. The food service article according to claim 1 wherein the polysulfone etherimide has a glass transition temperature (Tg), from 250°

to 350°

C.

29. The food service article according to claim 1 having at least two different glass transition temperatures, as measured by ASTM method D5418, wherein the first glass transition temperature is from 120°

to 200°

C. and the second glass transition temperature is from 250°

to 350°

C.

30. The food service article according to claim 1 comprising a blend of a first resin selected from the group consisting of:

polyimides, polyetherimides, polyetherimide sulfones, and mixtures thereof, a second resin comprising a silicone copolymer and a third resin comprising a resorcinol based aryl polyester resin wherein greater than or equal to 50 mole % of the aryl polyester linkages are aryl ester linkages derived from resorcinol.

31. The food service article according to claim 1 wherein the silicone copolymer is one or more selected from the group consisting of:

polyimide siloxanes, polyetherimide siloxanes, polyetherimide sulfone siloxanes, polycarbonate siloxanes, polyestercarbonate siloxanes, polysulfone siloxanes, polyether sulfone siloxanes, and polyphenylene ether sulfone siloxanes.

32. The food service article according to claim 1 wherein the silicone copolymer content is from 0.1 to about 10.0 wt % of the polymer blend.

33. The food service article according to claim 1 wherein the silicone copolymer has from 5 to 70 wt % siloxane content.

34. The food service article according to claim 1 wherein the polyimides, polyetherimides, polyetherimide sulfones and mixtures thereof, have a hydrogen atom to carbon atom ratio of less than or equal to 0.75.

35. The food service article according to claim 1 further comprising one or more metal oxides at 0.1 to 20% by weight of the polymer blend.

36. The food service article according to claim 1 wherein the resorcinol based aryl polyester has the structure shown below:

37. The food service article according to claim 1 wherein the resorcinol based polyester resin is a copolymer containing carbonate linkages having the structure shown below:

38. The food service article according to claim 1 wherein R⁵ is derived from a bisphenol compound.

39. The food service article according to claim 1 wherein the polyetherimide is made from

(a) aryl dianhydrides selected from the group consisting of:

bisphenol A dianhydride, oxydiphthalic anhydride, pyromellitic dianhydride, diphthalic anhydride, sulfonyl dianhydride, sulfur dianhydride, benzophenone dianhydride and mixtures thereof; and

,

(b) aryl diamines selected from the group consisting of;

meta phenylene diamine, para phenylene diamine, diamino diphenyl sulfone, oxydianiline, bis amino phenoxy benzene, bis aminophenoxy biphenyl, bis aminophenyl phenyl sulfone, diamino diphenyl sulfide and mixtures thereof.

40. The food service article according to claim 1 wherein the shaped article comprises a copolyetherimide having a glass transition temperature of at least about 218°

C., said copolyetherimide comprising structural units of the formulas (I) and (II);

41. The food service article according to claim 1 comprising a copolyetherimide having a Tg greater than 225°

C.

42. The food service article according to claim 1 comprising a copolyetherimide comprising structural units of the formula (III).

43. The food service article according to claim 1 wherein R¹ is derived from at least one diamine selected from the group consisting of meta-phenylenediamine;

para-phenylenediamine;

2-methyl-4,6-diethyl-1,3-phenylene-diamine;

5-methyl-4,6-diethyl-1,3-phenylenediamine;

bis(4-aminophenyl)-2,2-propane;

bis(2-chloro-4-amino-3,5-diethylphenyl)methane, 4,4′

-diaminodiphenyl, 3,4′

-diaminodiphenyl, 4,4′

-diaminodiphenyl ether, 3,4′

-diaminodiphenyl ether, 4,4′

-diaminodiphenyl sulfone, 3,4′

-diaminodiphenyl sulfone, 4,4′

-diaminodiphenyl ketone, 3,4′

-diaminodiphenyl ketone, 2,4-toluenediamine; and

mixtures thereof.

44. The food service article according to claim 1 wherein R² is derived from at least one dihydroxy-substituted aromatic hydrocarbon of the formula (VI):

HO-D-OH

wherein D has the structure of formula (VII);

45. The food service article according to claim 1 wherein R² structural units in each of formulas (I), (II) and (III) are the same.

46. The food service article according to claim 1 wherein at least a portion of R² structural units in at least two of formulas (I), (II) and (III) are not the same.

47. The food service article according to claim 1 wherein R² is derived from at least one dihydroxy-substituted aromatic hydrocarbon selected from the group consisting of 4,4′

-(cyclopentylidene)diphenol;

4,4′

-(3,3,5-trimethylcyclopentylidene)diphenol;

4,4′

-(cyclohexylidene)diphenol;

4,4′

-(3,3-dimethylcyclohexylidene)diphenol;

4,4′

-(3,3,5-trimethylcyclohexylidene)diphenol;

4,4′

-(methylcyclohexylidene)diphenol;

4,4′

-bis(3,5-dimethyl)diphenol, 1,1-bis(4-hydroxy-3-methylphenyl)cyclohexane;

4,4-bis(4-hydroxyphenyl)heptane;

2,4′

-dihydroxydiphenylmethane;

bis(2-hydroxyphenyl)methane;

bis(4-hydroxyphenyl)methane;

bis(4-hydroxy-5-nitrophenyl)methane;

bis(4-hydroxy-2,6-dimethyl-3-methoxyphenyl)methane;

1,1-bis(4-hydroxyphenyl)ethane;

1,2-bis(4-hydroxyphenyl)ethane;

1,1-bis(4-hydroxy-2-chlorophenyl)ethane;

2,2-bis(4-hydroxyphenyl)propane;

2,2-bis(3-phenyl-4-hydroxyphenyl)propane;

2,2-bis(4-hydroxy-3-methylphenyl)propane;

2,2-bis(4-hydroxy-3-ethylphenyl)propane;

2,2-bis(4-hydroxy-3-isopropylphenyl)propane;

2,2-bis(4-hydroxy-3,5-dimethylphenyl)propane;

3,5,3′

,5′

-tetrachloro-4,4′

-dihydroxyphenyl)propane;

bis(4-hydroxyphenyl)cyclohexylmethane;

2,2-bis(4-hydroxyphenyl)-1-phenylpropane;

2,4′

-dihydroxyphenyl sulfone;

dihydroxy naphthalene, 2,6-dihydroxy naphthalene;

hydroquinone;

resorcinol;

C_1-3 alkyl-substituted resorcinols;

2,2-bis-(4-hydroxyphenyl)butane;

2,2-bis-(4-hydroxyphenyl)-2-methylbutane;

1,1-bis-(4-hydroxyphenyl)cyclohexane;

bis-(4-hydroxyphenyl);

bis-(4-hydroxyphenyl)sulfide;

2-(3-methyl-4-hydroxyphenyl-2-(4-hydroxyphenyl)propane;

2-(3,5-dimethyl-4-hydroxyphenyl)-2-(4-hydroxyphenyl)propane;

2-(3-methyl-4-hydroxyphenyl)-2-(3,5-dimethyl-4-hydroxyphenyl)propane;

bis-(3,5-dimethylphenyl-4-hydroxyphenyl)methane;

1,1-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)ethane;

2,2-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)propane;

2,4-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)-2-methylbutane;

3,3-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)pentane;

1,1-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)cyclopentane;

1,1-bis-(3,5-dimethylphenyl-4-hydroxyphenyl)cyclohexane;

bis-(3,5-dimethylphenyl-4-hydroxyphenyl)sulfide, 3-(4-hydroxyphenyl)-1,1,3-trimethylindan-5-ol, 1-(4-hydroxyphenyl)-1,3,3-trimethylindan-5-ol, 2,2,2′

,2′

-tetrahydro-3,3,3′

,3′

-tetramethyl-1,1′

-spirobi[1H-indene]-6,6′

-diol.

48. The food service article according to claim 1 wherein R² is derived from at least one dihydroxy-substituted aromatic hydrocarbon selected from the group consisting of those of the formula (IX):

49. The food service article according to claim 1 wherein R² is derived from bisphenol A.

50. The food service article according to claim 1 further comprising structural units derived from at least one chain termination agent.

51. The food service article according to claim 1 wherein the chain termination agent is at least one unsubstituted or substituted member selected from the group consisting of alkyl halides, alkyl chlorides, aryl halides, aryl chlorides, and chlorides of formulas (XVII) and (XVIII):

52. The food service article according to claim 1 wherein the chain termination agent is at least one member selected from the group consisting of monochloro benzophenone, monochloro diphenylsulfone;

a monochloro phthalimide;

4-chloro-N-methylphthalimide, 4-chloro-N-butylphthalimide, 4-chloro-N-octadecylphthalimide, 3-chloro-N-methylphthalimide, 3-chloro-N-butylphthalimide, 3-chloro-N-octadecylphthalimide, 4-chloro-N-phenylphthalimide, 3-chloro-N-phenylphthalimide;

a mono-substituted bis-phthalimide;

a monochloro bisphthalimidobenzene;

1-[N-(4-chlorophthalimido)]-3-(N-phthalimido)benzene;

1-[N-(3-chlorophthalimido)]-3-(N-phthalimido)benzene;

monochloro bisphthalimido diphenyl sulfone, monochloro bisphthalimido diphenyl ketone, a monochloro bisphthalimido phenyl ether;

4-[N-(4-chlorophthalimido)]phenyl-4′

-(N-phthalimido)phenyl ether;

4-[N-(3-chlorophthalimido)phenyl]-4′

-(N-phthalimido)phenyl ether, and the corresponding isomers of the latter two compounds derived from 3,4′

-diaminodiphenyl ether.

53. The food service article according to claim 1 wherein the weight ratio of units of formula I to those of formula II is in the range of between about 99:

1 and about 25;

75.

54. The food service article according to claim 1 which has a heat distortion temperature at 0.455 MPa of at least 205°

C.

55. The food service article according to claim 1 which has a heat distortion temperature, as measured by ASTM method D648, at 0.455 MPa of at least 210°

C.

56. The food service article according to claim 1 which has a temperature of transition between the brittle and ductile states of at most 30°

C. as measured by ASTM method D3763.

57. The food service article according to claim 1 wherein the polyetherimides has a weight average molecular weight, as determined by gel permeation chromatography relative to polystyrene standards, in the range of between about 20,000 and about 80,000.

58. The food service article according to claim 1 comprising a single polyetherimide wherein all or some of, one or more of the surfaces of the shaped article is coated with a covering material, wherein the covering material has a different composition than the shaped article, and, wherein the shaped article comprises a single polyetherimide having a glass transition temperature of greater than 247°

Celsius.

59. The food service article according to claim 1 comprising a blend of polymers wherein all or some of, one or more, of the surfaces of the shaped article is coated with a covering material, wherein the covering material has a different composition than the shaped article, and, wherein the shaped article comprises a blend of polymers, containing at least one polyetherimide having a glass transition temperature of greater than 217°

Celsius.

60. The food service article according to claim 1 comprising a resin blend of:

a) a first resin selected from the group consisting of;

polysulfones, polyether sulfones, polyphenylene ether sulfones, and mixtures thereof;

b) a second resin comprising a silicone copolymer;

c) a third resin comprising a resorcinol based aryl polyester resin wherein greater than or equal to 50 mole % of the aryl polyester linkages are aryl ester linkages derived from resorcinol together with; and

, d) a fourth resin comprising one or more resins selected from the group consisting of polyarylethers, polycarbonates, polyestercarbonates, polyarylates, polyamides, and polyesters.

61. The food service article according to claim 1, wherein the shaped article comprises a single phase amorphous resin blend is selected from the group consisting of polyetherimides and single phase blends comprising polyesters and polyetherimides.

62. The food service article according to claim 1 further comprising a compound containing at least one boron atom.

63. The food service article according to claim 1 which has a two-minute peak heat release, as measured by FAR 25.853, of less than about 60 kW-min/m².

64. The food service article according to claim 1 which has a total heat release, as measured by FAR 25.853, of less than about 80 kW/m².

65. The food service article according to claim 1 wherein the shaped article comprises a polymer blend has a tensile elongation at break, as measured by ASTM D638, of greater than or equal to about 50%.

66. The food service article according to claim 1 wherein the flame retardant polymer blend has a flexural modulus, as measured by ASTM D790, of greater than or equal to about 300 Kpsi (2070 Mpa).

67. The food service article according to claim 1 wherein the shaped article is selected from the group consisting of:

sheets, films, multilayer sheets, fibers, films, multilayer films, molded parts, extruded profiles, coated parts and foams.

68. The food service article according to claim 1 comprising a material which has at least one Tg of 218°

C. or above.

69. The food service article according to claim 1 comprising a material which has at least one Tg of 219°

C. or above.

70. The food service article according to claim 1 in which the shaped article comprises a material which has at least one Tg of 220°

C. or above.

71. The food service article according to claim 1 comprising a material which has at least one Tg of 221°

C. or above.

72. The food service article according to claim 1 comprising a material which has at least one Tg of 222°

C. or above.

73. The food service article according to claim 1 comprising a material which has at least one Tg of 223°

C. or above.

74. The food service article according to claim 1 comprising a material which has at least one Tg of 224°

C. or above.

75. The food service article according to claim 1 comprising a material which has at least one Tg of 225°

C. or above.

76. The food service article according to claim 1 comprising a material which has at least one Tg of 230°

C. or above.

77. The food service article according to claim 1 comprising a material which has at least one Tg of 235°

C. or above.

78. The food service article according to claim 1 comprising a material which has at least one Tg of 240°

C. or above.

79. The food service article according to claim 1 comprising a material which has at least one Tg of 245°

C. or above.

80. The food service article according to claim 1 comprising a material which has at least one Tg of 250°

C. or above.

81. The food service article according to claim 1 comprising a material which has at least one Tg of 255°

C. or above.

82. The food service article according to claim 1 comprising a material which has at least one Tg of 260°

C. or above.

83. The food service article according to claim 1 comprising a material which has at least one Tg of 265°

C. or above.

84. The food service article according to claim 1 comprising a material which has at least one Tg of 270°

C. or above.

85. The food service article according to claim 1 comprising a material which has at least one Tg of 275°

C. or above.

86. The food service article according to claim 1 comprising a material which has at least one Tg of 300°

C. or above.

87. The food service article according to claim 1 comprising a material which has at least one Tg of 350°

C. or above.

88. The food service article according to claim 1 comprising a material which has at least one Tg between about 225°

C. and 250°

C.

89. The food service article according to claim 1 comprising a material which has at least one Tg between about 250°

C. and 275°

C.

90. The food service article according to claim 1 comprising a material which has at least one Tg between about 275°

C. and 300°

C.

91. The food service article according to claim 1 comprising a material which has at least one Tg between about 300°

C. and 350°

C.