High acid large particle size latex emulsions, enhanced stabilisation of high acid large particle size latex emulsions and coating compositions formed there from

摘要

Latices made by emulsion polymerisation have not fully achieved the performance of epoxy-based coatings and have not been successfully used on a commercial basis in food and beverage coating compositions. Some drawbacks have been flavour acceptance in beer and blush performance in pasteurised or retorted hard-to-hold beverages. Typical latex emulsion polymers use sodium salts as buffers and stabilisers, and/or non ionic surfactants which also impart an unacceptable degree of sensitivity to water (blushing).