An organization would like to increase the oxygen barrier in thermoplastic elastomers by an order of magnitude or more to preserve the shelf life of food/beverages. This organization is seeking an order-of-magnitude improvement in oxygen blocking, without a substantial increase in cost. This improvement may be achieved by a new material, by ingredients mixed with the current formulas, or by using additives with the mix. Regulatory approvals and organoleptic issues (flavor/odor/color effects) are also concerns.
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