The introduction of Akulon XS by Royal DSM is claimed to enhamce the potential for polyamide 6 (PA6) in blown film for flexible food packaging. Improved crystallisation properties are said to give the new grade an extended processing window that provides new opportunities in designing both co-extruded multi-layer and monolayer film structures. Processors will notice significant improvements in production, states DSM.
While PA6 offers good barrier properties and its mechanical strength, its high crystallization rate can limit its processing window. Processors have to either compromise on productivity, or obtain improved processability by blending the PA6 with special, more expensive, amorphous polyamides or polyamide copolymers.
According to DSM, Akulon XS resolves the issue. It crystallizes much slower in the film bubble than conventional PA6 -- matching the crystallization rate of other material layers. This creates a more stable bubble and gives processors more leeway in their processing conditions. The film is also more stretchable, so less force is needed to achieve the same blow-up ratio (BUR), or the same force can be used to produce a bubble with a BUR between 7 and 10% higher. There are also fewer wrinkles in the flat film, it is claimed.
