Title: PROPERTIES OF BAKED STARCH FOAM WITH NATURAL RUBBER LATEX Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: January 2, 2005
Publication Date: March 2, 2005
Citation: Shey, J., Imam, S.H., Glenn, T.G., Orts, W.J. 2004. Properties of baked starch foam with natural rubber latex.BioEnvironmental Polymer Society International Meeting in Monterrey, Mexico, December 5-10, 2005. Paper No. 57 (Abstract). Technical Abstract: Efforts are being made worldwide to seek renewable and biodegradable substitutes for petroleum based plastics. Starches have been investigated as a possible replacement, but it does have some disadvantages such as its susceptibility to water. To improve its water resistance, we have studied the properties of baked starch foams with added natural rubber latex. The starches investigated were potato, wheat, and waxy corn. While latex does increase the density of the foams, it also improved the flexibility of the products. Stabilization of the latex with non-ionic detergents helped prevent irregularities in the foam products. The flexural properties of these foams are comparable to commercial products and can be "tuned" by varying the starches and adjusting the latex concentration. Latex decreases the equilibrium moisture content and decreases the effect of higher humidity on the foam products.