Abstract
A scanning electron microscope (SEM) study (magnifications 50 to 35 000 times) of the microstructure of a food-contact epoxy resin composed of epichlorohydrin glycol, bisphenol-A and methylenedianiline was undertaken in order to predict its reaction to food fluids. Observations revealed a smooth, homogeneous surface zone and a heterogeneous interior zone, the multi-laminar aspect of which appeared to be influenced by the concentration and particle size of the filler but not by the nature of the resin support. No differences between samples as a function of their curing temperature were observed under SEM.
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