| HS Code | 308960 |
| Product Name | DCC VAM FC Food Contact Grade |
| Chemical Name | Vinyl Acetate Monomer |
| Iupac Name | Ethenyl acetate |
| Cas Number | 108-05-4 |
| Molecular Formula | C4H6O2 |
| Molecular Weight | 86.09 g/mol |
| Purity | ≥99.9% |
| Appearance | Clear, colorless liquid |
| Odor | Sweet ester-like odor |
| Boiling Point | 72.7 °C |
| Melting Point | -93.5 °C |
| Flash Point | -8 °C (closed cup) |
| Density | 0.932 g/cm³ at 20 °C |
| Vapor Pressure | 115 hPa at 20 °C |
| Vapor Density | 3.0 (air=1) |
| Solubility In Water | 20 g/L at 20 °C |
| Refractive Index | 1.3959 at 20 °C |
| Food Contact Compliance | FDA 21 CFR and EU Regulation (EU) No 10/2011 compliant |
As an accredited DCC VAM FC Food Contact Grade factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | DCC VAM FC Food Contact Grade comes in sealed 25 kg multi-wall paper sacks with a moisture barrier liner. |
| Container Loading (20′ FCL) | 20′ FCL: DCC VAM FC Food Contact Grade loaded in sealed container, drums/pallets secured, labeled, and protected for safe transit. |
| Shipping | DCC VAM FC Food Contact Grade ships in dedicated, food-grade certified containers to prevent contamination. Bulk transport requires temperature-controlled ISO tanks or lined drums, with strict adherence to handling protocols. Documentation includes safety data sheets and regulatory compliance for food-contact materials. Ensure secure, dry, well-ventilated storage away from heat and oxidizers. |
| Storage | Store DCC VAM FC Food Contact Grade in a cool, dry, well-ventilated area away from heat, ignition sources, and direct sunlight. Keep containers tightly sealed to prevent moisture ingress and contamination. Use food-grade compatible packaging. Avoid contact with incompatible materials and follow the supplier’s Safety Data Sheet for specific storage requirements. |
| Shelf Life | Shelf life of DCC VAM FC Food Contact Grade is 12 months when stored unopened in original container under proper conditions. |
Across continuous solution polymerization trains producing polyvinyl acetate for direct food additive chewing gum base, the critical distinction between industrial-grade and food-contact-grade vinyl acetate monomer appears in the volatile by-product spectrum rather than in the main monomer assay. DCC VAM FC food-contact-grade vinyl acetate monomer is typically specified for low acetaldehyde and low active-oxygen values, but each incoming lot must still be benchmarked against the certificate of analysis before charging because storage under elevated ambient temperature accelerates inhibitor depletion and can shift induction period. In a stainless steel jacketed polymerization reactor, vinyl acetate is dissolved in ethyl acetate or acetone at 55–70 wt% of the organic phase, with solvent maintained at 30–45 wt%. Polymerization is initiated by a peroxide or azo initiator at 60–80 °C under reflux, and the heat of polymerization is removed through jacket water and condenser surfaces. Production-scale experience introduces a bottleneck: progressive wall fouling on baffles and cooling coils reduces heat transfer, widens molecular weight distribution, and raises agitator power draw; reactor cleaning intervals are therefore set by torque drift and heat-transfer coefficient decay rather than by a fixed batch count. Following polymerization, the PVAc syrup enters a devolatilization sequence. Residual vinyl acetate is stripped in a wiped-film evaporator operating at 140–160 °C and ≤5 kPa, followed by vacuum stripping with steam or nitrogen. The processing conflict is acute: insufficient residence time leaves unconverted vinyl acetate above the limit expected for direct food additive use, while excessive thermal exposure darkens the resin and drives molecular weight degradation. For this reason, commercial trains use short-path evaporation with internal condensers rather than simple flash tanks. The resulting polyvinyl acetate is produced to a weight-average molecular weight above 2,000 Da and is then compounded into chewing gum base at 15–35 wt% alongside elastomers, resins, softeners, and fillers in a heated sigma-blade or twin-screw compounder with temperature control at 90–120 °C. Finished product types include pelletized gum base, slab stock for coat-and-center processes, and coated pellet masterbatch for sugar-free chewing gum lines. Compliance is anchored to FDA 21 CFR 172.615 for chewing gum base, and regional formulations are evaluated against EU Regulation 1333/2008 and associated food additive specifications. Published data for residual vinyl acetate limits in this specific gum base configuration is limited; producers rely on headspace gas chromatography detection limits at or below 1 mg/kg and factory-specific release criteria aligned with national food additive monographs.
In blown-film and cast-film lines running EVA sealant layers, the operative design constraint is not oxygen barrier but the interaction between seal initiation temperature and blocking resistance. Vinyl acetate monomer is copolymerized with ethylene in a high-pressure radical polymerization train; food-contact-grade vinyl acetate monomer must avoid inhibitor carryover because even low levels of 4-methoxyphenol alter initiator efficiency in the reactor. For flexible food packaging, the vinyl acetate content in the EVA copolymer is held between 4 wt% and 18 wt% for sealant layers, with 4–8 wt% used for stiffer lidding films and 12–18 wt% used for high-cling and low-seal-temperature applications. Above 18 wt%, blocking on the reel becomes severe unless anti-block masterbatch is added, but the same anti-block additive raises haze and can degrade interlayer adhesion in coextruded structures. The reactor configuration is typically a stirred autoclave or tubular reactor operating at 120–180 MPa and 180–240 °C, with chain-transfer control setting melt flow rate according to ISO 1133-1:2022. Downstream, the EVA resin is pelletized and converted on a cast film line with chill roll temperature controlled at 18–25 °C; film gauge for the sealant layer is commonly 10–25 µm within a five-layer structure. Seal initiation temperature is measured by differential scanning calorimetry and validated on a heat-seal tester according to ASTM F88/F88M-23. Haze is measured by ASTM D1003-21; typical specification limits for sealant layers are ≤4% for clear barrier laminates. Finished product types include lidding film, flow-wrap film, and shrink bag sealant layers. Compliance is governed by FDA 21 CFR 177.1350 for ethylene-vinyl acetate copolymers and EU Regulation 10/2011 with overall migration tested to EN 1186-1:2002 and limited to 10 mg/dm². A production-scale failure mode occurs when chill roll temperature drifts above 28 °C; blocking transfer can mark the film web and force reel slitting waste.
When ethylene is copolymerized with vinyl acetate in an emulsion reactor, the resulting vinyl acetate-ethylene dispersion functions as the primary binder for indirect food-contact paperboard coatings. In a batch or continuous loop reactor, vinyl acetate monomer is fed at 70–85 wt% of total monomer, with ethylene pressure maintained at 3–8 MPa and reaction temperature at 50–70 °C. Polyvinyl alcohol protective colloid at 2–6 wt% of total recipe and a redox initiator system control particle size and coagulum; the final dispersion is adjusted to 55–65 wt% solids and a Brookfield viscosity of 800–3,000 mPa·s at 25 °C per ISO 2555. The monomer reduction step is crucial: vacuum stripping at 50–60 °C with steam injection reduces residual vinyl acetate, and the residual monomer is measured by ISO 13741-1. If stripping temperature is pushed above 65 °C, the dispersion can skin over in the stripper and create grit that clogs downstream filters. Coating formulations for food service cupstock and folding carton board are applied by air knife, rod, or blade coater at 3–8 g/m² dry coat weight, followed by IR or air-cap drying at board surface temperature 70–105 °C. The dried coating provides grease resistance and heat-sealability for polyethylene extrusion lamination or cup forming. Finished product types include beverage cupstock coatings, aseptic brick outer liners, and clay-coated paperboard for dry foods. Compliance is anchored to FDA 21 CFR 176.170 and FDA 21 CFR 176.180 for components of paper and paperboard in contact with aqueous, acidic, and fatty foods, and to EU Regulation 10/2011 with EN 1186 migration protocols. The specific migration limit for vinyl acetate monomer is 12 mg/kg under EU Regulation 10/2011. Operational boundaries include avoidance of cationic coagulants and borate-containing buffer salts because these destabilize the anionic dispersion and cause screen blockage.
The oxygen transmission rate of a gravure-applied polyvinyl alcohol coating is governed more by the degree of hydrolysis and residual sodium acetate than by coating thickness alone. Vinyl acetate monomer is first polymerized into polyvinyl acetate, then saponified to polyvinyl alcohol. In continuous saponification, the polyvinyl acetate solution is fed to a belt saponifier at 25–40 wt% in methanol; sodium hydroxide or sodium methoxide catalyst is added at 0.2–1.0 wt% of PVAc to achieve a target degree of hydrolysis between 88 mol% and 99 mol%. The reaction gel is crushed, washed countercurrently with methanol, and pressed to remove sodium acetate; the methanol is recovered in a distillation column and recycled. A production-scale conflict arises in the washing section: insufficient methanol washing leaves sodium acetate above 1.0 wt% in the dried PVOH, and the salt later migrates to the film surface, increasing haze and lowering oxygen barrier. Conversely, overly aggressive washing raises methanol recovery energy load and can soften the gel to a point where belt discharge becomes erratic. The dried PVOH is dissolved in demineralized water at 15–25 wt% solids and cast into water-soluble film or formulated as a coating lacquer at 8–15 wt% solids for gravure application. Oxygen barrier is measured by ASTM D3985; a typical commercial PVOH coating on PET or paperboard reduces oxygen transmission by more than one order of magnitude at 0% RH, but the barrier collapses at high relative humidity unless a layered structure or topcoat is used. Food contact compliance is governed by FDA 21 CFR 177.1670 for polyvinyl alcohol film and relevant portions of FDA 21 CFR 176.170 for coated paperboard; EU Regulation 10/2011 covers the finished article. Finished product types include PVOH water-soluble film for pre-weighed food ingredient pouches, oxygen-barrier coated paper for dry sensitive powders, and transfer-metallized film substrates. Equipment used includes continuous belt saponifiers, countercurrent wash columns, vacuum methanol recovery columns, and slot-die film casting lines. Because PVOH film absorbs atmospheric moisture, pre-drying at 60–80 °C is required when equilibrium moisture exceeds 2 wt%; stored film exposed above 60% RH may block and feed poorly.
Suspension copolymerization of vinyl chloride with vinyl acetate is used to produce low-molecular-weight solution resins for metal can linings. In a jacketed stainless steel autoclave, vinyl acetate monomer is charged at 3–15 wt% of the total monomer mix, with vinyl chloride making up the balance; polyvinyl alcohol suspending agent is dosed at 0.05–0.3 phr and polymerization proceeds at 50–70 °C and 0.6–1.0 MPa. Vinyl acetate disrupts crystallinity and improves solubility in methyl ethyl ketone and ester solvents, but increasing vinyl acetate content above 15 wt% reduces solvent resistance of the cured coating and raises extractable content. After polymerization, residual vinyl chloride is stripped on a continuous slurry stripper and measured by ISO 6401; the dried resin is dissolved in MEK, MIBK, or ester solvent blends at 20–35 wt% solids for coating. Application is by roller coating to tinplate, electrolytic chromium-coated steel, and aluminum ends, followed by thermal cure at 180–205 °C for 8–12 min. The cured film provides adhesion to metal and resistance to acetic acid, citric acid, and vegetable oils. Finished product types include interior can linings, can end sealants, and drawn-and-ironed can repair coats. Compliance is anchored to FDA 21 CFR 175.300 for resinous and polymeric coatings and FDA 21 CFR 177.1980 for vinyl chloride-vinyl acetate copolymers; EU Regulation 10/2011 and EN 1186 migration testing apply for the finished metal article. A production-scale limitation is that the solution viscosity of the final coating must remain stable during application; batch-to-batch variance in vinyl acetate incorporation above ±1 wt% shifts the viscosity and the solvent release behavior on the coil line.
Dry-bond lamination adhesives based on polyvinyl acetate and vinyl acetate-ethylene dispersions use vinyl acetate monomer-derived polymers to replace part of the plasticizer package while retaining wet-out on corona-treated polyethylene and polyester films. In a typical formulation, a PVAc homopolymer dispersion is compounded at 60–85 wt% of the wet adhesive, a VAE copolymer dispersion at 10–30 wt%, and plasticizer at 0–8 wt%; defoamer and preservative together account for less than 1 wt%. The adhesive is applied by gravure cylinder at 1.5–3.0 g/m² dry coat weight to the primary web, dried in a forced-air tunnel at 60–90 °C, and nipped to the secondary web at 60–80 °C and 0.3–0.6 MPa pressure. This solvent-free aqueous system avoids retained solvent in the laminate, but it requires a high-surface-energy substrate; corona treatment is held at 42–46 mN/m before lamination. The finished laminate develops bond strength over 24–48 h; T-peel adhesion is measured by ASTM D1876, and the bond must survive flex-cracking and product filling without tunneling. Finished product types include multi-layer film laminates for snack packaging, dry foods, paperboard pouches, and frozen food overwrap. Compliance is anchored to FDA 21 CFR 175.105 for adhesives and EU Regulation 10/2011 for the finished laminate. Operational boundaries are specific: PVAc-dominant adhesives without crosslinker are not suitable for retort pouches above 121 °C or for high-fat liquid products with sustained direct oil contact; in those conditions, cohesive failure occurs at the adhesive layer rather than at the film interface.
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DCC VAM FC Food Contact Grade is a stabilised vinyl acetate monomer (VAM) supplied as a clear, colourless liquid with CAS 108-05-4, molecular formula C4H6O2, and molar mass 86.09 g mol−1. At atmospheric pressure, the boiling point is 72.5 °C, density is 0.932 g/mL at 20 °C, closed-cup flash point is −8 °C, and vapour pressure is approximately 120 hPa at 20 °C. Vapour-air mixtures are flammable between 2.6 vol% and 13.4 vol%. The product is inhibited with hydroquinone monomethyl ether (MEHQ) at 3–20 mg/kg to suppress radical polymerisation during transport and storage. The inhibitor system is oxygen-dependent; storage under inert-gas blanketing is not an acceptable practice.
The food contact designation refers to a controlled acetaldehyde, water, acidity, and colour envelope rather than to a change in inhibitor chemistry. DCC VAM FC Food Contact Grade is the same chemical species as technical-grade VAM but is subjected to additional purification and certificate-of-analysis controls for use in food-contact adhesives, extrusion coatings, sealant layers, and barrier coatings. The lower impurity profile does not alter copolymerisation reactivity, but it can reduce volatile aldehyde carryover and pH drift in downstream conversion lines.
| Parameter | Test method | DCC VAM FC Food Contact Grade | Technical-grade VAM |
|---|---|---|---|
| VAM purity | Gas chromatography, area % internal standard | ≥99.9 wt% | ≥99.8 wt% |
| Water content | ASTM E203 | ≤0.03 wt% | ≤0.05 wt% |
| Acidity as acetic acid | ASTM D1613 | ≤0.005 wt% | ≤0.010 wt% |
| Colour | ASTM D1209 | ≤5 Pt-Co | ≤10 Pt-Co |
| MEHQ inhibitor | High-performance liquid chromatography, internal method | 3–20 mg/kg | 3–20 mg/kg |
| Acetaldehyde | Headspace gas chromatography | ≤30 mg/kg | ≤100 mg/kg |
The lower water and acidity limits in VAM FC are principally relevant in emulsion polymerisation and moisture-sensitive conversion processes. Elevated water in technical-grade VAM can reduce catalyst turnover in organometallic systems and contribute to off-spec hydrolysis by-products. Elevated acidity can shift pH buffers in polyvinyl acetate latex systems and may require additional neutralising agent before initiator injection. These differences are operational rather than regulatory; compliance with food-contact legislation remains a finished-article responsibility.
In ethylene-vinyl acetate copolymer production, acetaldehyde in the VAM feed can survive polymerisation and degassing and appear in downstream films. High-pressure radical copolymerisation is conducted in autoclave reactors at 100–150 MPa and peak temperatures of 180–300 °C, or in tubular reactors at 140–200 MPa. VAM incorporation in EVA packaging grades typically ranges from 4–28 wt%. Because the monomer feed stream may represent a substantial fraction of the total reactor feed, monomer-derived acetaldehyde can become a direct contributor to total volatile organic compound residuals in the finished film.
Extrusion-coating and extrusion-lamination lines running EVA commonly reach melt temperatures of 190–230 °C. At these temperatures, additional acetaldehyde may form by thermal decomposition of residual vinyl acetate and by acetate side reactions at the die lips. Aldehyde carryover is most observable in thin food-contact layers of 10–30 µm. Published data for all laminate configurations is limited, but the contribution of monomer-derived volatiles increases as the food-contact layer is thinned. Acetaldehyde has a sensory threshold in water commonly reported near 20–50 µg/kg; in dry beverage pouches and mineral water packaging, even low part-per-billion carryover can create perceptible off-taste. The food contact grade is therefore defined primarily by this aldehyde constraint rather than by a changed polymerisation rate.
Processors concerned with organoleptic failures in laminated pouches often impose incoming monomer acetaldehyde limits at or below 30 mg/kg. Technical-grade material at up to 100 mg/kg can push the resulting laminate out of specification when the food-contact layer is thin and the sealant layer is exposed to repeated heat histories during pouch forming. The food contact grade reduces this variable without requiring reformulation of the polymer line.
Emulsion polymerisation of DCC VAM FC Food Contact Grade for polyvinyl acetate adhesives used in paperboard, foil, and flexible packaging typically proceeds in glass-lined or stainless-steel batch reactors. A common polyvinyl alcohol-stabilised formulation contains VAM at 50–60 wt% of total batch mass, with non-ionic surfactant and potassium persulfate initiator at 0.2–0.6 wt% based on monomer. Polymerisation is controlled at 60–85 °C under staged monomer feed for 3–6 h until the free monomer level drops and the reaction exotherm no longer maintains the jacket setpoint. The monomer food contact grade does not alter the dominant reaction kinetics; it reduces the background acetaldehyde that otherwise persists through stripping because acetaldehyde has greater water solubility and lower volatility than vinyl acetate.
Post-polymerisation stripping at 70–90 °C and 200–300 mbar reduces residual VAM in finished food-contact dispersions to ≤500 mg/kg. The result is not an increase in stripping mass transfer coefficient but a lower initial aldehyde concentration entering the dispersion. Adhesive bond performance remains governed by polyvinyl alcohol protective colloid molecular weight, particle size distribution, and drying conditions. The food contact designation therefore addresses purity and organoleptic risk rather than mechanical adhesion.
Substitution of technical-grade VAM into food-contact adhesive or sealant lines can introduce higher acetic acid and water. In PVAc emulsion polymerisation, elevated acidity can displace pH buffers and delay particle nucleation. A batch using VAM FC with acidity at ≤0.005 wt% may require no initial buffer correction, whereas technical-grade material above 0.010 wt% may demand between 0.05–0.20 wt% sodium acetate or disodium phosphate before initiator injection. The effect is more visible in small reactors because the surface-area-to-volume ratio is high and pH drift occurs faster.
Free acidity is also relevant in two-component polyurethane laminating systems that come into contact with VAM-containing emulsions. Residual acetic acid or acetate esters can consume amine-terminated curing agents and shift the hardener index. Peel strength measured according to ASTM D1876 on foil-to-film laminates can fall below acceptance thresholds when the effective hardener index is reduced by more than 5%. Direct combination of VAM-containing emulsions with primary amine-based additives should be avoided because vinyl acetate monomer and residual acetate species can react with amines at ambient temperature, altering crosslink stoichiometry.
The difference between food contact and technical grade is therefore not limited to documentation. It changes buffer demand, volatile aldehyde carryover, and colour stability in clear coatings. The inhibitor concentration is identical, so no reformulation of inhibitor-sensitive systems is necessary when moving to the food contact grade.
Food-contact status for DCC VAM FC Food Contact Grade is defined at the finished-article level. The monomer is an industrial intermediate and must be polymerised into a compliant polymer, coating, or adhesive before food-contact use. The following frameworks apply to finished packaging containing VAM-derived polymers, but compliance responsibility remains with the converter or packaging manufacturer.
| Regulation | Clause or test method | Application and limitation |
|---|---|---|
| U.S. Food and Drug Administration | 21 CFR 175.105 | Adhesives used in food contact; VAM may be used as a monomer in adhesives when the finished adhesive meets good manufacturing practice and applicable extractives limitations. |
| U.S. Food and Drug Administration | 21 CFR 175.300 | Resinous and polymeric coatings on metal, paper, and paperboard; VAM-containing coatings are subject to extraction and end-use limits. |
| European Union | Regulation (EU) No 10/2011, Annex I and Annex III | Plastic materials intended for food contact; overall migration limit 10 mg/dm² or 60 mg/kg for general food packaging; migration testing using food simulant liquids and specified test durations. |
| European Union | Regulation (EC) No 1935/2004, Article 3 | General safety; no transfer of constituents in quantities that endanger health or change food composition organoleptically. |
Where final packaging falls under Regulation (EU) No 10/2011, migration testing with simulant A (10% ethanol), simulant B (3% acetic acid), and simulant C (20% ethanol) is common for water-based and low-pH foods. Long-term ambient storage may be simulated at 10 days at 40 °C. Retort and hot-fill applications require test conditions matched to the actual packaging process. Organoleptic validation should be conducted with the intended food simulant and shelf-life duration because acetaldehyde migration is a sensory issue before it becomes a structural or toxicological failure.
In multi-layer pouch lamination, the monomer grade can affect indirect performance through emulsion pH control and volatile carryover rather than through polymer chain architecture. Technical-grade VAM with higher acetic acid can alter the buffering of polyvinyl alcohol-stabilised PVAc adhesive layers. If pH drift occurs during particle nucleation, the resulting latex may have a broader particle size distribution and lower cohesive strength in the dried film. Peel strength then drops when the laminate is stressed near the adhesive-substrate interface.
Food-grade VAM with acidity controlled at ≤0.005 wt% reduces the need for buffer correction in reactor charging. This narrows batch-to-batch variation in adhesive films and limits the risk of insufficient wetting on metallised film surfaces. The low aldehyde content also reduces the potential for odour migration through the sealant layer. In retort pouch structures, where the inner sealant reaches 120–130 °C during sterilisation, volatile acetaldehyde from the sealant can migrate into the filling medium. DCC VAM FC Food Contact Grade is specified to keep the incoming monomer aldehyde load lower than that of general-purpose VAM, but the final film must still be validated for the specific food type and thermal process.
Published data for the exact sensory threshold of acetaldehyde in each retort pouch configuration is limited. Each converter must validate the finished laminate under the intended food simulant and process conditions. This product introduces no amine-based additives and should not be blended with amine-based curing agents unless stoichiometric compensation is confirmed by adhesive formulation testing.
DCC VAM FC Food Contact Grade contains MEHQ at 3–20 mg/kg; the inhibitor system requires dissolved oxygen to regenerate. Storage under nitrogen, argon, or vacuum is therefore not recommended. Tanks should be fitted with pressure-vacuum vents that allow air diffusion. If a vessel is inerted by mistake, air should be supplied before monomer circulation. The product should be stored at ≤25 °C, away from direct sunlight, and not in contact with copper or brass because metal ions can destabilise the inhibitor and accelerate radical formation.
The atmospheric boiling point of 72.5 °C means that outdoor tanks in tropical locations must have external cooling or reflective insulation to keep monomer vapour pressure within pump suction limits. VAM vapour is heavier than air and may accumulate in pits or low areas. Area classification should account for a closed-cup flash point of −8 °C and explosion limits of 2.6 vol% to 13.4 vol% in air. Bulk transfer should use explosion-proof pumps and conductive hoses. A re-certification interval of 6 months is commonly assigned from the production date; beyond that interval, MEHQ content and acidity are re-verified before use.
Cast film and sheet lines running EVA with 12–18 wt% vinyl acetate produce sealant layers that initiate heat seals at 70–85 °C; comparative LLDPE sealant layers typically initiate at 100–110 °C. DCC VAM FC Food Contact Grade does not change seal initiation temperature. Seal initiation is governed by comonomer content, molecular weight distribution, and additive package. The low aldehyde specification reduces the risk of volatile carryover at seal-bar temperatures above 120 °C. Heat-seal strength remains controlled by seal bar temperature, pressure, and dwell time; when reported numerically, values are commonly measured according to ASTM F2029 or equivalent peel-based methods.
Extruders producing food-contact EVA film on lines with screw L/D from 24:1 to 30:1 and barrel temperatures from 170–230 °C may use VAM FC without altering melt pressure profiles. The lower colour specification reduces visible yellowing in clear films but does not substitute for UV stabiliser packages where post-packaging light exposure is expected. Each converter must validate the finished laminate under the intended food simulant and shelf-life conditions because the product is an intermediate monomer, not a finished food-contact article.
