How to Prepare Natural Rubber Latex (NRL) for Dipped Goods Production

Abstract

In order to make the production of dipped goods from natural rubber latex (NR) possible and of high quality, a creaming process is usually carried out. This process concentrates the latex by increasing its dry rubber content (DRC), total solids content (TSC) and mechanical stability time (MST). These are the three most important parameters in latex manufacturing science and technology. Three creaming agents were used. These are A. Sodium alginate (SA), B. Tamarind seed powder (TSP) and C. Cassava starch from cassava processing effluent (CPE). Excellent results were obtained, with the starch achieving the best result even though it is new. It was observed that after creaming, the DRC of the concentrated NR latex increased from 28.50% to about 64.50%, while the TSC increased from 30.40% to about 65.70%. It was observed that the MST increased with increasing incubation time. The concentrated latex, i.e. cream-coloured concentrated NR latex (CCNRL), is therefore suitable for the manufacture of dipped articles such as balloons, tubes, catheters, teething rings, suction cups, liners, balls, rubber bands, foams, mattresses, pillows, mackintoshes, condoms and gloves. However, the fresh field latex NR (FNRL) is not suitable unless it is creamed or centrifuged to increase its DSC, TSC and MST.