Characterization of Polypropylene and Polyester Meltblown Materials used for Food Oil Absorption

Meltblown polypropylene and polyester and paper towels were examined for food oil absorption capacity by weight difference method. Six food oils (coconut, corn, cottonseed, olive, safflower, and sunflower) were used to include a range of fatty acid compositions. Materials were examined by scanning electron microscopy to note physical characteristics that related to absorption. Polypropylene absorbed 33.4% of the oils compared to 25.1% for polyester and 24.2% for paper towels. This was noted by the large pore size and small diameter fibers forming great numbers of pockets which could include oil. Polypropylene material should be considered in microwavable packaging as means to decrease dietary fat.