Sustainable additives for responsible applications Naturally derived fatty acid esters from palm, sunflower, rapeseed and other vegetable oil form the renewable backbone of Einar ® functional polymer additives. For plastics and food-contact packaging, in particular, all of these health and sustainability demands are addressed by Palsgaard’s portfolio of Einar ® plant-based polymer additives, which can be seen as a renewable technology building directly on the company’s broad expertise in natural emulsifiers for food applications. Invented back in 1917 by Einar Viggo Schou, the founder of Palsgaard, the original focus of the technology was on products such as margarine, bakery, confectionery and ice-cream, where emulsifiers add stability, mouthfeel and texture. The plant-based alternatives soon also played an instrumental role in reducing spattering, preventing thermal shock, controlling viscosity, facilitating aeration and extending the shelf-life of food. Emulsifiers have different building blocks on their opposite molecular ends: one with affinity to fats, the other with affinity to water. This is what makes them ideal for mixing oily and aqueous substances into a smooth emulsion. Over the years, they were found to offer similar benefits as functional ingredients in personal care, cosmetics and other non-food applications. In plastics, such as packaging polymers, they serve as highly sustainable anti-fog and anti-static surfactants, anti-fouling additives, pigment dispersing aids, ageing modifiers, EPS coating additives, and mould release agents. 4
Print
Download PDF fil
