Casein glues are made from the milk protein (casein) extracted from skimmed milk. The special thing about casein glues is the very steep viscosity curve. When cooled down, the glue quickly becomes much thicker and when heated up it quickly becomes much thinner. This property is particularly appreciated when labelling products. By turning the adhesive warm on the machine (25-35 degrees Celsius) it comes as a very thin layer on the label and when it comes on the product it cools down quickly. The result is a very high initial adhesive strength.<\/p>\n\n\n\n
Also for ice water resistant casein adhesives you can contact Intercol.<\/p>\n","protected":false},"excerpt":{"rendered":"