# Patent

## Title
Biodegradable polymer

## Abstract

A biodegradable polymer is disclosed having the composition g) from 8 to 80% by weight of a starch modified to include an hydroxyalkyl C2-6 group or modified by reaction with an anhydride of a dicarboxylic acid, preferably hydroxypropylated high amylose starch, a) from 0 to 87.9% of starch, b) from 4 to 11% by weight of a water soluble polymer selected from polyvinylacetate, polyvinyl alcohol and copolymers of ethylene and vinylalcohol which have a melting point compatible with the molten stat of the starch components, c) from 0 to 20% by weight of a polyol plasticiser, preferably glycerol, d) from 0.1 to 1.5% by weight of a C12-22 fatty acid or salt, preferably stearic acid and, e) 0 to 12% added water. The polymers are suitable as biodegradable rigid sheet or flexible film materials for use in packaging foodstuffs.

## Background
RELATED APPLICATIONS
This application is a Continuation of co-pending application Ser. No. 10/805,224, filed on Mar. 22, 2004; which is a Continuation of application Ser. No. 09/857,611, filed on Jun. 8, 2001, which in turn claims priority to PCT application, PCT/AU99/01101, filed Dec. 13, 1999, which claims the benefit of the following Australian applications: PP 7696, PP 7697, PP 7702, filed Dec. 14, 1998, and PQ 1847, filed Jul. 27, 1999. The entire contents of these applications are hereby incorporated by reference.


BACKGROUND TO THE INVENTION
This invention relates to improvements in biodegradable polymeric products particularly starch based polymers.
There is an increasing demand for many plastic products used in packaging to be biodegradable. Trays in biscuit and chocolate packages are one example. Starch films have been proposed as biodegradable alternatives for some time. U.S. Pat. No. 3,949,145 proposed a starch/polyvinyl alcohol/glycerol composition for use as a biodegradable agricultural mulch sheet.
Difficulties have been encountered in producing starch based polymers particularly by hot melt extrusion. The molecular structure of the starch is adversely affected by the shear stresses and temperature conditions needed to plasticise the starch and pass it through the extrusion die. For most products foaming has to be avoided and this generally requires attention because of the water content of the starch. Foaming has been avoided by degassing the melt prior to exiting the die as suggested in U.S. Pat. Nos. 5,314,754 and 5,316,578. The latter patent also avoids adding water to the starch. As explained in U.S. Pat. No. 5,569,692 by not drying starch and avoiding the addition of water the starch can be processed at temperatures between 120° C. and 170° C. because the water bound to the starch does not generate a vapour pressure such as to require high pressures. Another approach to improving the melt processability of starch is to provide an additive as in U.S. Pat. No. 5,362,777 which reduces the melting point of the starch. The additive is selected from dimethyl sulfoxide, a selection of polyols and amino or amide compounds.
In order to produce starch polymers for particular applications they have been blended with a range of other polymers. Biodegradable blown films are disclosed in U.S. Pat. No. 5,322,866 which blends raw starch, polyvinyl alcohol and talc with glycerol and water. U.S. Pat. No. 5,449,708 discloses compositions of starch ethylene acrylic acid and a salt of stearic acid plus a glycerol based lubricant. Flexible and clear transparent sheets are disclosed in U.S. Pat. No. 5,374,304. These are composed of a high amylose starch and a glycerol plasticizer. The use of starch in conjunction with high amylose or modified starches has also been proposed. U.S. Pat. Nos. 5,314,754, and 5,316,578 both suggest the use of modified starches including hydroxypropyl substituted starches. Hydroxypropylation reportedly increases elongation at break and burst strength and improved resilience in the polymers. Although the efficacy of these special and modified starches is recognised, their cost inhibits the commercial acceptability of the products made from them.
It is an object of this invention to provide a biodegradable polymer which can be processed and thermoformed into sheet and shaped products without difficulty and have acceptable properties for its intended uses.
BRIEF DESCRIPTIONS OF THE INVENTION
To this end the present invention provides a process for forming biodegradable polymers which includes the steps of
a) forming a mixture of starch, a modified starch, a water soluble polymer or copolymer containing vinyl alcohol units, up to 20% of added water or a polyol plasticizer and 0.4 to 1.5% by weight of a C2-22 fatty acid or salt,
b) working the mixture and forming a melt within the temperature range of 130° C. to 160° C.
c) reducing the temperature and further working the mixture and the extruding the mixture or injecting the mixture into a mould at a temperature of 85° C. to 105° C. without the need to remove water.
The process as defined allows starch based mixtures to be extruded without foaming. The need to vent the extruder to remove water prior to the mix exiting the extrusion die is not needed. Both rigid sheet and flexible starch based films can be made using this process. The foaming temperature of the mix is raised above the temperature at which the melt is most easily plasticised and extruded.
In another aspect, the present invention provides a biodegradable polymer having the composition
a) from 8 to 80% by weight of a starch modified to include an hydroxyalkyl C2-6 group or modified by reaction with an anhydride of a dicarboxylic acid
b) from 0 to 87.9% of starch
c) from 4 to 11% by weight of a water soluble polymer selected from polyvinylacetate, polyvinyl alcohol and copolymers of ethylene and vinylalcohol which have a melting point compatible with the molten state of the starch components
d) from 0 to 20% by weight of a polyol plasticiser
e) from 0.1 to 1.5% by weight of a C12-22 fatty acid or salt and
f) from 0 to 12% by weight of added water.
The compositions defined include formulations suitable for forming films or thermoforming rigid products such as packaging trays. The defined compositions are easier to process as they can be extruded in film or sheet form without foaming. The extruded sheet can be thermoformed into shaped trays or containers for use as biodegradable packaging. Usually the need to vent the extruder to remove water prior to the mix exiting the extrusion die is not needed with these formulations.
The upper limit to the content of the modified starch is determined by its cost. This component contributes structural benefits to the resulting material. A preferred component is hydroxypropylated amylose. Other substituents can be hydroxyethyl or hydroxybutyl to form hydroxyether substitutions, or anhydrides such as maleic phthalic or octenyl succinic anhydride can be used to produce ester derivatives. The degree of substitution [the average number of hydroxyl groups in a unit that are substituted] is preferably 0.05 to 2. The preferred starch is a high amylose maize starch. A preferred component is a hydroxypropylated high amylose starch A939 marketed by Goodman Fielder. A preferred concentration range to meet cost parameters for biscuit trays is 12 to 24%.
The other starch component is any commercially available starch. This may be derived from wheat, maize, potato, rice, oat, arrowroot, and pea sources.
Generally the water content is about 10 to 15%. A preferred concentration range for starch is 50 to 70.6%
The polymer component c) of the composition is preferably compatible with starch, water soluble, biodegradable and has a low melting point compatible with the processing temperatures for starch. Polyvinyl alcohol is the preferred polymer but polymers of ethylene-vinyl alcohol, ethylene vinyl acetate or blends with polyvinyl alcohol may be used. A preferred concentration range for sheet material is 7 to 9%.
The preferred plasticiser is glycerol although ethylene glycol and diethylene glycol are also suitable as is sorbitol. Cost and food contact are important issues in choosing the appropriate plasticizer. For low humidity environments such as biscuit packages it has been found that lower plasticizer content improves the toughness and long term resilience of the material. This is partly due to the properties of the starch ether component and the fact that at low humidity plasticizers such as glycerol tend to remove water from the starch polymer and make it more brittle. It is possible to process the formulation with no plasticizer and the rigid polymer formed is flexible and has good impact resistance at low humidity. When the plasticiser content is low additional water is added to improve processing. Thus the plasticizer content is preferably 0 to 12% and the water content is 12 to 0%. For film processing the plasticizer content is preferably higher than for rigid sheet products. Higher concentrations of plasticiser improve flexibility and for flexible packaging films or mulch films the preferred plasticiser content is 10 to 16%. The fatty acid or fatty acid salt component is preferably present in concentrations of 0.6 to 1%. Stearic acid is the preferred component. Sodium and potassium salts of stearic acid can also be used. Again cost can be a factor in the choice of this component but lauric, myristic, palmitic, linoleic and behenic acids are all suitable. It is found that the acid tends to accumulate near to the surface of the composition as it is extruded.


DETAILED DESCRIPTION OF THE INVENTION
Processing conditions depend on the formulations and the desired properties of the product to be produced. The materials need to be heated above 140° C. in the extruder to fully gelatinise the starches. The die temperature needs to be controlled below 110° C. to avoid foaming.
The preferred method of carrying out this invention involves mixing the starch, modified starch, vinylalcohol polymer lubricant and fatty acid components into a free flowing powder. The premixing can be carried out in any conventional mixer. The powder is then introduced into a screw extruder and subjected to an elevated temperature by the shearing action of the screw and the application of external heat to the barrel. The temperature is raised to a maximum in the range of 130° C. to 160° C. Any liquid components including additional water are introduced during this initial phase. The melt that is formed is then propelled toward the die and in moving forward the temperature is reduced to a value in the range of 85° C. to 105° C.
A typical extrusion for rigid products has the following parameters:
Temperature profile ° C.: 60, 70, 90, 110, 130, 145, 130, 120, 110
Screw Speed 120 rpm
Die Pressure 1400 psi
Flexible film can be formed by simply extruding from a sheet forming die and then increasing the speed of the take-off roller to achieve the reduced thickness needed for flexible film. Cooling of the film between the die and the roller is usually needed to ensure that the film does not adhere to the roller. De-humidified air to cool the film also assists in removing excess moisture from the film surface. If the film is formed by the blown tube method dehumidified air is used to blow the film as it exits the die. Talc may also be entrained in the air stream to reduce blocking of the film.
EXAMPLES 1-14
Biscuit trays were made by extruding a sheet and subsequently thermo forming the tray in a hot press. A twin screw extruder was used with a screw speed of 130 rpm. The barrel temperature profile was 95 [die], 95 [adapter], 95, 95, 95, 95, 100, 130, 140, 150, 140, 110, 90, 60. The process avoided foaming at the die and did not require venting of the barrel to remove moisture.
The formulations and the initial observations of the trays' performance are given in the table 1.
More detailed tests were carried out on sheets made from examples 9 to 14 and these results are shown in tables 2, 3 & 4.













TABLE 1






A939








[hydroxy



propylated
Wheat


Stearic


Example
amylose]
Starch
PVOH
Glycerol
Acid
Remarks





















1
37.46
37.46
8.1
14.29
0.84
Includes 4.02% talc








no foam, fairly flexible,








very strong


2
33.51
33.51
7.46
21.05
0.75
Includes 3.72% CaCO3








No foam, flexible, weak


3
34.42
34.42
7.66
18.92
0.77
Includes 3.81% CaCO3








slight foam, flexible,








strong


4
35.38
35.38
7.88
16.67
0.79
Includes 3.92% CaCO3








slight foam, flexible,








strong


5
37.34
37.34
7.87
16.67
0.78
no foam, flexible, strong


6
38.41
38.41
8.08
14.29
0.81
no foam, flexible, strong


7
39.71
39.71
8.03
11.76
0.79
no foam, flexible, very








strong


8
38.03
38.03
7.69
11.27
0.76
Includes 4.23% water








no foam, flexible, fairly








strong


9
81
0
8
10.2
0.8


10
65
16
8
10.2
0.8


11
57
24
8
10.2
0.8


12
24
57
8
10.2
0.8


13
16
65
8
10.2
0.8


14
0
81
8
10.2
0.8
















TABLE 2







Youngs Modulus












example
initial
24 hours
1 week
















9
942.591
355.992
395.783



10
743.174
611.025
459.516



11
729.490
578.648
567.977



12
905.406
609.926
600.324



13
1079.915
519.888
688.400



14
1155.357
797.400
749.335

















TABLE 3







Stress at 0.2% yield offset












C
initial
24 hours
1 week
















9
9.522
2.189
3.413



10
6.016
4.144
3.078



11
7.313
3.823
4.102



12
7.929
3.814
5.695



13
12.624
5.178
6.263



14
14.175
6.884
6.565

















TABLE 4







% strain at the breaking point












C
initial
24 hours
1 week
















9
56.969
82.532
78.304



10
49.845
43.613
41.588



11
56.550
56.166
37.591



12
19.188
47.033
21.798



13
17.699
40.952
21.165



14
8.552
27.661
16.145










From the above tests and examples and based on cost considerations a suitable formulation for this biscuit tray application is:














A939






[hydroxy


propylated
Wheat


Stearic


amylose]
Starch
PVOH
Glycerol
Acid







15
65.2
8
11
0.8









The trays are biodegradable and have strength and flexibility properties comparable to the non biodegradable materials currently used. The costs of production are also comparable.
EXAMPLES 15-22
The effect of stearic acid content on the composition was tested using a formulation of:
















Wheat starch
36%



Modified Amylose A939
36%



Polyvinyl alcohol
18%



Glycerol
10%



Water
10%










The mixture was processed at a feed rate of 1.5 a screw speed of 100 rpm and the temperature profile was 70, 90, 100, 130, 140, 140, 130, 115, 110, 110, 110 [die]















Stearic acid

Mass
Quality of Sheet


Example
content [%]
Torque [%]
[g/min]
[observation]



















15
0.0
57
101
Rough surface


16
0.4
51
100
Nice sheet


17
0.8
44
106
Nice sheet


18
1.2
39
114
Nice sheet


19
2
38
106
Sheet with some






holes


20
3
38
106
Sheet with holes


21
4
35
101
Sheet with a lot of






holes


22
5
34
102
Sheet with a lot of






holes









The results show that torque is decreased with increase in stearic acid content. Output mass speaks at a stearic acid content of 1.2 g. the preferred range of stearic to 1.5%.
EXAMPLES 23-26
The following four formulations have also been found suitable for use in forming packaging trays for foodstuffs such as chocolates and biscuits.
EXAMPLES 23-26
The following four formulations have also been found suitable for use in forming packaging trays for foodstuffs such as chocolates and biscuits.














Materials
Example 23
Example 24
Example 25
Example 26



















A939
39.5
39.5
79
79


Wheat starch
39.5
39.5
0
0


PVOH
8
8
8
8


Stearic acid
1
1
1
1


Glycerol
6
3
6
3


Water
8
10
8
10









EXAMPLE 27
Formulations as shown in table 5 were prepared for the purpose of assessing their performance under low and high humidity conditions and to assess the performance of the plasticiser under these conditions.












TABLE 5









Water



Materials
A939 %
PVOH %
Stearic acid %
%
Glycerol %




















A
79.5
7.95
0.8
0
11.75


B
78.31
7.84
0.8
4.35
8.7


C
78.31
7.84
0.8
7.25
5.8


D
78.31
7.84
0.8
10.15
2.9


E
79.5
7.95
0.8
11.75
0









Table 6 shows the strength characteristics at 65% RH and table 7 shows the characteristics at 15% RH for these formulations.







TABLE 6







65% RH













Modulus
Yield S.




Formulation
[Mpa]
[Mpa]
Elongation %
















A
547
3.2
118



B
774
7.1
78



C
1080
14
65



D
1556
18
40



E
1832
27
28

















TABLE 7







15% RH













Modulus
Yield S.




Formulation
[Mpa]
[Mpa]
Elongation %







A
1750
27
20



B
1916
33
26



C
2035
33
23



D
2447
38
24



E
2696
41
23










Tables 6 and 7 show that under high or medium relative humidity Glycerol improves toughness as measured by elongation. Under low relative humidity the glycerol absorbs water from the starch in the polymer and this decreases toughness.
EXAMPLE 28
Two formulations were prepared on being formula B of example 27 and the outer being the same except that 50% of the A939 was replaced by wheat starch. Both formulas were processed extruded as sheet and then thermoformed into biscuit trays. The trays were used in a product trial where biscuits were placed in the tray packaged and then stored for three months. The performance and appearance of the trays were acceptable and as good as conventional non-biodegradable trays. The significant advantage of the trays made by both formulations were that disposal was much simpler. Conventional trays are difficult for consumers to compress and their volume cannot be significantly reduced but by simply running these trays under a tap they can be compressed by hand into a small disposable pellet.
From the above description and examples it can be seen that the present invention provides a biodegradable starch polymer that is comparable in price and performance characteristics to conventional non-biodegradable polymers. Consequently packaging of products such as biscuits and chocolates using a rigid thermoformed tray can be just as presentable and attractive with the added benefit of being environmentally friendly. Similarly packaging of products such as bread, in flexible packaging films, can also be attractive and biodegradable.

## Claims

1. Packaging formed of a biodegradable polymer composition consisting essentially of the following in percent by weight:
a) 8 to 80% of a starch modified to include a hydroxyalkyl C2-6 group or modified by reaction with an anhydride of a carboxylic acid,
b) 4 to 11% of a water soluble polymer selected from polyvinylacetate, polyvinyl alcohol or a mixture thereof,
c) up to 12% added water,
d) 0 to 16% of a polyol plasticizer,
e) 0.1 to 1.5% of a C12-22 fatty acid or a C12-22 fatty acid salt,
f) the balance being a natural starch,

wherein said biodegradable polymer composition is plasticized.

2. The packaging of claim 1 formed as a tray.

3. The tray of claim 2 wherein the tray is a rigid tray.

4. The tray of claim 2 wherein it contains a product.

5. The rigid tray of claim 3 wherein it contains a product.

6. The packaging of claim 1 formed as a film.

7. The film of claim 6 wherein the film is a flexible film.

8. The film of claim 6 together with a product enclosed therein.

9. The flexible film of claim 7 together with a product enclosed therein.

10. The film of claim 6 formed as a container.

11. The flexible film of claim 7 formed as a container.

12. A container formed of a biodegradable polymer composition consisting essentially of the following in percent by weight:
a) 8 to 80% of a starch modified to include a hydroxyalkyl C2-6 group or modified by reaction with an anhydride of a carboxylic acid,
b) 4 to 11% of a water soluble polymer selected from polyvinylacetate, polyvinyl alcohol or a mixture thereof,
c) up to 12% added water,
d) 0 to 16% of a polyol plasticizer,
e) 0.1 to 1.5% of a C12-22 fatty acid or a C12-22 fatty acid salt,
f) the balance being a natural starch,

wherein said biodegradable polymer composition is plasticized.

13. The container of claim 12 wherein the container is a rigid container.

14. The rigid container of claim 13 wherein the rigid container is a sealed rigid container.

15. The rigid container of claim 13 together with a product enclosed therein.

16. The sealed rigid container of claim 14 together with a product enclosed therein.

17. The container of claim 13 formed as a tray.

18. The tray of claim 17 wherein it contains a product.

19. The container of claim 12 wherein the container is a sealed container.

20. The container of claim 12 together with a product enclosed therein

21. The sealed container of claim 19 together with a product enclosed therein.

22. The container of claim 12 formed as a tray.

23. The tray of claim 22 wherein it contains a product.