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Polyurethane Foams from Dried Whey

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

A potentially useful means of utilizing dried sweet or acid whey is in the preparation of polyurethane foams. The product formed, using the lactose in whey powder as the polyhydroxy compound and dimethyl sulfoxide as the reaction medium, is a polyurethane type of foamed cellular plastic. Other ingredients necessary to produce this foam include. a polyisocyanate, catalyst(s), and a blowing agent (water). The presence of 8 to 14% protein in the whey powder is believed to contribute to a desirable texture in the foamed product possible through amine-isoeyanate cross-linking reactions and, therefore, obviates the need for a surfactant to control the cell-forming process. The inherent moisture present in dried whey helps to blow or expand the foam by reacting with the polyisocyanate to produce carbon dioxide. The physical properties of whey-based foams have been compared to a conventional polyether type foam. Whey-based foams have self-extinguishing flammability properties, a highly open-celled structure, low compressive strength properties at 10% deflection, low densities, good dimensional stability at low temperatures, and fair dimensional stability at high temperatures.