Abstract: The present invention provides polymer formulations containing 20 to about 40 weight percent of a filler, such as calcium carbonate. Multilayer polymer structures containing a filler in at least one layer of the multilayer structure, and methods of making these multilayer structures, are also disclosed. Articles of manufacture, such as food service articles, including cups, lids, plates, trays, containers, cutlery, and the like, derived from these formulations and multilayer structures are also provided in the present invention.

Abstract: A thermoformed disposable food container having a wall caliper of from about 10 to about 80 mils consisting essentially of from about 30 to about 80 percent by weight of a matrix polymer composition consisting predominantly of a polypropylene polymer and optionally including a polyethylene polymer, from about 10 to about 50 percent mica, from about 2.5 to about 25 percent calcium carbonate, and up to about 5 weight percent titanium dioxide, exhibits enhanced rigidity when the calcium carbonate has a mean particle size of less than about 8 microns. The extrudable compositions are likewise useful for film, sheet and injection molding applications.

Abstract: An improved paperboard has been bulk enhanced by retaining a substantial portion of bulk-enhanced additives including expandable microspheres in a suitable distribution within the paperboard. The cellulosic paperboard web has an overall fiber weight (w) of at least 40 lbs. per 3000 square feet and, at a fiber density of 3, 4.5, 6.5, 7, 8.3, and 9 pounds per 3000 square foot ream at a fiberboard thickness of 0.001 inches, has a GM Taber stiffness of at least about 0.00246 w2.63 grams-centimeter/fiber mat density1.63, and a GM tensile stiffness of at least about 615+13.18 w pounds per inch. The high retention of the bulk enhancing additives is believed to result from the incorporation of suitable retention aids. The resulting paperboard has better GM Taber stiffness values and GM tensile stiffness than prior art paperboards. The paperboard also has increased strain to failure and is able to be formed into suitable paperboard containers without loss of integrity.

Abstract: A thermoformed disposable food container having a wall caliper of from about 10 to about 80 mils consisting essentially of from about 30 to about 80 percent by weight of a matrix polymer composition consisting predominantly of a polypropylene polymer and optionally including a polyethylene polymer, from about 10 to about 50 percent mica, from about 2.5 to about 25 percent calcium carbonate, and up to about 5 weight percent titanium dioxide, exhibits enhanced rigidity when the calcium carbonate has a mean particle size of less than about 8 microns. The extrudable compositions are likewise useful for film, sheet and injection molding applications.

Abstract: A method of making a texture-coated and/or insulation coated container from a flat paperboard blank in which a heat-hardenable liquid polymeric binder texturizing and/or insulating agent coating mixture is applied to one surface of the blank in a pattern of covered and open areas. This coating mixture is subjected to heat to cure the polymeric binder and expand the texturizing and/or insulating agent, optionally treated with moisture, and optionally heated to form the blank into the shape of a container, and the container produced by this method. The containers such as cups, plates, etc., are useful in food service. These containers have a coefficient of static friction which is about 0.2 to 2.0 and over and a kinetic coefficient of friction which is about 0.22 to 1.5.

Abstract: A method of making a texture-coated and/or insulation coated container from a flat paperboard blank in which a heat-hardenable liquid polymeric binder texturizing and/or insulating agent coating mixture is applied to one surface of the blank in a pattern of covered and open areas. This coating mixture is subjected to heat to cure the polymeric binder and expand the texturizing and/or insulating agent, optionally treated with moisture, and optionally heated to form the blank into the shape of a container, and the container produced by this method. The containers such as cups, plates, etc., are useful in food service. These containers have a coefficient of static friction which is about 0.2 to 2.0 and over and a kinetic coefficient of friction which is about 0.22 to 1.5.

Abstract: Disposable food contact compatible microwaveable containers having one or more micronodular surface are disclosed. These containers, including plates, bowls, cups, trays, buckets, soufflé dishes, and lids are prepared from a polyolefin selected from the group consisting of polypropylene, polypropylene polyethylene copolymer or blends, and mixtures of these, mica, and pigment and are thermoformed into the shape of a the aforementioned containers exhibiting (a) a micronodular surface on at least one side of the surface; (b) a melting point of not less than about 250° F.; said containers being dimensionally stable and resistant to grease, sugar, and water at temperatures up to at least 250° F. and being of sufficient toughness to resist cutting by serrated polystyrene flatware.

Abstract: A method of making a texture-coated and/or insulation coated container from a flat paperboard blank in which a heat-hardenable liquid polymeric binder texturizing and or insulating agent coating mixture is applied to one surface of the blank in a pattern of covered and open areas. This coating mixture is subjected to heat to cure the polymeric binder and expand the texturizing and/or insulating agent, optionally treated with moisture, and optionally heated to form the blank into the shape of a container, and the container produced by this method. The containers such as cups, plates, etc., are useful in food service. These containers have a coefficient of static friction which is about 0.2 to 2.0 and over and a kinetic coefficient of friction which is about 0.22 to 1.5.

Abstract: Disposable food contact compatible microwaveable containers having one or more micronodular surface are disclosed. These containers, including plates, bowls, cups, trays, buckets, soufflé dishes, and lids are prepared from a polyolefin selected from the group consisting of polypropylene, polypropylene polyethylene copolymer or blends, and mixtures of these, mica, and pigment and are thermoformed into the shape of a the aforementioned containers exhibiting (a) a micronodular surface on at least one side of the surface; (b) a melting point of not less than about 250° F.; said containers being dimensionally stable and resistant to grease, sugar, and water at temperatures up to at least 250° F. and being of sufficient toughness to resist cutting by serrated polystyrene flatware.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable mineral-filled polypropylene food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: A thermoformed disposable food container having a wall caliper of from about 10 to about 80 mils consisting essentially of from about 30 to about 80 percent by weight of a matrix polymer composition consisting predominantly of a polypropylene polymer and optionally including a polyethylene polymer, from about 10 to about 50 percent mica, from about 2.5 to about 25 percent calcium carbonate, and up to about 5 weight percent titanium dioxide, exhibits enhanced rigidity when the calcium carbonate has a mean particle size of less than about 8 microns. The extrudable compositions are likewise useful for film, sheet and injection molding applications.

Abstract: A method of making a texture-coated and/or insulation coated container from a flat paperboard blank in which a heat-hardenable liquid polymeric binder texturizing and/or insulating agent coating mixture is applied to one surface of the blank in a pattern of covered and open areas. This coating mixture is subjected to heat to cure the polymeric binder and expand the texturizing and/or insulating agent, optionally treated with moisture, and optionally heated to form the blank into the shape of a container, and the container produced by this method. The containers such as cups, plates, etc., are useful in food service. These containers have a coefficient of static friction which is about 0.2 to 2.0 and over and a kinetic coefficient of friction which is about 0.22 to 1.5.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable mineral-filled polypropylene food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable mineral-filled polypropylene food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: A three-compartment, disposable food serving plate includes three ribs in an asymmetric array angularly joined to the bottom and sidewall of the plate. The plate preferably includes a four radius, smooth profile from the bottom to the outer rim and is formed from mineral-filled polyolefin sheet. Mica-filled polypropylene is particularly preferred.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.

Abstract: Low-odor microwaveable polypropylene/mica food contact articles are disclosed. The articles are prepared by low temperature processing and typically include odor-suppressing basic organic or inorganic compounds. Preferably, the articles are substantially free from C8 and C9 organic ketones associated with undesirable odors. Further improvements to the articles include crack-resistant embodiments with synergistic amounts of polyethylene and titanium dioxide.