摘要
采用悬浮聚合法合成口香糖用聚醋酸乙烯酯（PVAC）树脂，研究了PVAC的分子量与分散剂用量、分子量调节剂用量、引发剂用量的关系，测定了不同分子量的PVAC的玻璃化温度（Tg）。结果表明，PVAC的分子量是可以调节的，Tg随着分子量的增大而提高。
篤AC resins for chewing gum were synthetized by suspension polymerization. The relationships between mol. wt. and quantity of dispersants. mol. Wt. regUlating agent and initiator were studied respectively, and Tg of PVAC resins with vchous mol. wt. were al8o determined. The Tg is increased with the increase of mol. Wt. of PVAC resin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第12期25-27,共3页
Food Science
关键词
口香糖
聚醋酸乙烯酯
合成
Chewing gum PVAC Suspension polymerigation Glass transition temperature
