Features of Food Grade silicone rubber with low viscosity
MC Silicone addition cure molding silicone rubber is a two component elastomer cross-linking at room temperature. The polymerization can be accelerated by heat. The silicone components are delivered as liquids, which once mixed and cured transform into a transparent, elastic and resistant material. Polymerization occurs without formation of heat.
Characteristics of Food Grade silicone rubber with low viscosity
High Transparency
High tear and tensile strength
Long shelf life with low shrinkage
Fast mixing (1: 1)
Easy processing due to the low viscosity
Storage of Food Grade silicone rubber with low viscosity
When the silicone rubber is stored at or below 30 centi degree in the original unopened containers, RTV2 Silicone Base and CA30 Curing agent have a usable life of 10 months from the date of production. After 10 months stockpiles use the Stir to mix the Part A silicone for some minutes, then the silicone can be use again, no influence for other performance.
Applications of Food Grade silicone rubber with low viscosity
Label manufacturing, Molding applications requiring low shrinkage e. G. Toys, jewelry, automotive, rapid prototyping etc.
Instructions for Food Grade silicone rubber with low viscosity
1. Preparing
The surface of the original objects should be clean and free of loose material. If your products have thin flower patterns, and especially have porous substrates, please use a suitable mold release agent such as soap water, detergent, Vaseline or petroleum jelly.
2. Mixing
Please weigh Part A silicone base and part B CA30 Curing Agent with ratio of 100: 2 into a clean container. Stir Part A base silicone thoroughly before use, then Mix Part A and Part B evenly until the curing agent completely dispersed in the silicone base. Manual or mechanical mixture can be used, but do not last much time or allow the temperature to exceed 35° C (95° F). It's suitable to mix small quantities to ensure thorough mixture of silicone base and curing agent.
Note: It is strongly recommended that entrapped air be removed in a vacuum chamber, allowing the mixture to completely expand and then collapse. After a further 1 to 2 minutes under vacuum, the mixture should be inspected and can be used if free of air bubbles. A volume increase of 3-5 times will occur on vacuum de-airing the mixture. So a suitably large container should be chosen.
3. Pouring and curing
Pour the mixed Part A base silicone and CA-30 curing agent as soon as possible onto the original object, avoiding air entrapment. The catalyzed material will cure to a flexible rubber within 6 hours (or faster by different mixing ratio or room temperature), we advice you de-mold after 24 hours, it is will improve the replicate times of silicone mold.
Technical parameter of Food Grade silicone rubber with low viscosity
| Item |
RTV1030 |
| Color |
Translucent |
| Curing agent |
Clear |
| Mixing ratio |
1:1 |
| Mixed viscosity |
4~50k cps |
| Working time |
60 Minutes |
| Curing time (25 Centigrade / h) |
8-12 Hours |
| Curing by heat (60Centigrade/ h) |
1.5 Hours |
| Hardness |
30-35 Shore A |
| Tear Strength |
>20 KN/m |
| Tensile Strength |
4.5 MPA |
| Elongation at break |
>350% |
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