Structurally, PVC is a vinyl polymer. It is similar to polyethylene, but on every other carbon in the backbone chain, one of the hydrogen atoms is replaced with a chlorine atom. It is produced by the free radical polymerization of vinyl chloride.
Nobel prize winner Hermann Staudinger dedicated his career to study polymer science. He invented multiple compounds amongst which was polyvinyl chloride (PVC) used in vast quantities in modern packaging.
PVC is hard plastic material, manufactured to withstand high temperatures. PVC has excellent resistance to fat and oil. It can be used in the form of blow moulded bottles for vegetable oil and fruit drinks. It has good clarity. As a film, it is tough, with high elongation, though with relatively low tensile and tear strength. The moisture vapour transmission rate isrelatively high, though adequate for the packaging of mineral water, fruit juice and fruit drinks in bottles.
The use of PVC for food packaging is decreasing at the moment based on its toxicity and environmental issues. Moreover, the price of PVC is higher compared to PET.
PVC food packaging
