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1986
Conference Paper
Titel
Stability of food can lacquers
Alternative
Stabilität von lackierten Lebensmitteldosen
Abstract
In the field of metal packaging protecting lacquers have to fulfill several recommendations concerning the compatibility with food. The suitability and many protecting properties depend on proper curing conditions affecting the migration of residual solvents or lacquer components formed by hydrolysis during food processing. The properties of different lacquer types have been investigated. Test methods and results are discussed to evaluate the actual state of industrial practice.