Unique new water soluble urethane diol reduces amine and co-solvent required

 
A unique new water soluble urethane diol has been developed for thermoset baking systems. It is water soluble without any neutralizing amine, surfactant or co-solvent. Due to the low MW, this resin modifier needs to be crosslinked with a melamine, another aminoplast or isocyanate crosslinker. Benefits of the above mentioned urethane diol modifier include water solubility, higher solids capability, reduction of amine neutralizer, higher hardness, improved sag resistance, better boiling water resistance and lower wavenumbers for improved appearance. The reduction of the amount of neutralizing amine could reduce yellowing and water sensitivity associated with any residual amine or amine carboxylate.