Ethylene vinyl alcohol copolymer, known in the industry as EVOH, has been part of manufacturing and packaging for several decades. Chemists in Japan, during the 1970s, started working on combining ethylene and vinyl alcohol units through copolymerization, before commercializing the product in the 1980s. This move responded to a growing need for lightweight, strong, and especially oxygen-resistant materials for food packaging. Instead of relying on metal cans or glass jars, folks working in food processing saw EVOH as a way to keep products fresh for longer periods without adding a lot of extra bulk or cost. By the late 1990s, many global firms caught onto EVOH, spurred by the relentless growth of the convenience food market and the search for longer shelf life with less waste. Big players in chemicals kept improving production methods, and EVOH has since become a staple material in both developed and emerging economies.
EVOH is, at its core, a copolymer created by polymerizing ethylene and vinyl alcohol, which gives it a unique set of properties. Different grades contain varying amounts of ethylene—anywhere from about 20% to 44%. Most packaging engineers, when facing tough requirements, turn to EVOH because of its transparency, strong mechanical strength, and especially its high barrier properties against oxygen, which keeps food inside fresher and safer. Unlike other plastics that tend to let gases pass through, the molecular structure of EVOH puts up a wall, reducing spoilage and extending shelf life in everyday products such as meat, cheese, and certain medical items. Since EVOH is usually a thin layer in multilayer films, it makes for lighter packaging without sacrificing the protection buyers expect. This copolymer is found not just as film but also as sheets, bottles, and even in pipes for specialized industrial uses.
The barrier performance of EVOH comes down to its unique chemical make-up. The combination of ethylene and vinyl alcohol creates strong intermolecular forces, making EVOH nearly impenetrable by gases such as oxygen and carbon dioxide. It’s crystal clear, so products look appealing on grocery shelves. The mechanical strength holds up under handling, while flexibility enables tight sealing and folding. By adjusting ethylene content, manufacturers can dial in specific balances between gas-blocking performance and moisture resistance, because too much water vapor can influence the polymer. EVOH starts to lose its super-barrier features if it’s exposed to high humidity, and that’s something line operators and designers keep in mind every day. Melting points land between 165 °C and 190 °C, making EVOH processable with standard extrusion and film-blowing equipment, which keeps overall manufacturing costs down.
Specifications for EVOH grades run the gamut, but most suppliers clearly indicate ethylene content (expressed as mol%), melt flow index, moisture content, and thickness recommendations for application. Film grades, for instance, typically range between 29% and 44% mol ethylene, which affects both processability and how much oxygen sneaks through. Regulations around the world—like those from the FDA in the US or EFSA in Europe—require proper labeling for contact with food and medical products. Producers apply identification codes and sometimes specify recyclability information, which allows easier sorting and reprocessing. Most packaging sheets and bottles with EVOH markers can be traced back via batch numbers, aligning with strong quality control expectations in critical-use sectors like pharmaceuticals or baby food.
Making EVOH isn’t a simple mixing job. The process starts with the polymerization of ethylene and vinyl acetate, which forms ethylene vinyl acetate (EVA). Through a hydrolysis reaction—where hot water or alcohol is used—the acetate groups become alcohol groups, creating ethylene vinyl alcohol copolymer. It’s energy-intensive and requires precise temperature and pH control to avoid unwanted side reactions or unconverted residues. Getting the right ratio of ethylene to vinyl alcohol takes tight process controls and skilled operators, since small shifts can influence whether a batch ends up in a food-grade application or gets downgraded for industrial use. After synthesis, EVOH pellets need swift drying because even trace moisture can slap down the barrier properties. Most plants keep EVOH under low humidity storage and ship it in moisture-proof bags.
One of the strengths of EVOH is its openness to chemical tailoring. The material tolerates blending with other polymers, like polyethylene or polypropylene, which manufacturers carry out through co-extrusion processes. Grafting techniques allow for introducing functional groups that help it stick to hydrophobic materials—a challenge in multilayer packaging where EVOH must marry up with layers that repel water. Crosslinking reactions can boost thermal or mechanical performance for specialty items, while surface treatments add benefits like anti-static properties. In research settings, modifications head into the realm of nanocomposites, where tiny particles can shed new light on flame resistance or antimicrobial activity. These tweaks look complicated on paper, but on the shop floor, they help expand EVOH’s real-world uses beyond just stopping oxygen.
Walk into any material supplier’s office, and EVOH goes by a handful of brand names and technical descriptions. Some well-known trademarks include Soarnol, EVAL, and Kuraray’s EVALCA, with others from international firms popping up in trade shows. In documents and catalogs, it’s common to see it listed as ‘ethylene vinyl alcohol copolymer’ or by shorter codes like EVAL or EVOH resin. The abbreviated names circulate in technical circles, but for procurement and logistics, actual SKU and batch labeling keep everything above board, aligning with supply chain tracking needs.
From personal experience in plants using EVOH, standard safety steps focus on handling the resin’s dust and controlling exposure during high-temperature processing. The raw polymer powder can become a dust explosion risk if allowed to accumulate, so facilities deploy localized extraction systems and require dust masks in bagging operations. During high-heat extrusion, fumes stay minimal compared to some other resins, but operators always follow chemical hygiene plans and wear gloves and goggles—which keeps accidents down. Food-contact applications go through third-party compliance checks, and data sheets from reputable suppliers cite migration limits and thermal stability, addressing the regulatory hurdles for both North American and EU markets. Labeling waste streams for EVOH is streamlined in most waste management systems, showing ongoing efforts to make production safer for workers and less stressful for the environment.
EVOH finds its biggest market in multilayer barrier packaging—food trays, vacuum packs, squeeze bottles, and medical solution bags. Its standout role in blocking oxygen means meat stays red and fresh, cheese resists spoilage, and long-life baby foods avoid preservatives. Take-out meal trays stay crisp. Medical packaging relies on EVOH for long-term stability, giving hospitals and clinics confidence in shelf stock. Over the years, the fuel industry adopted EVOH for tank linings and fuel pipes, because it holds back volatile emissions far better than traditional polyolefins. Agricultural products—like fumigant containers—use EVOH for the same reason: to keep active ingredients contained until needed. In automotive construction, EVOH is laid into multilayer tubing, meeting strict regulatory standards about gas permeability. Everyday consumers rarely notice EVOH, but it touches daily life through better quality, fewer food recalls, and safer home environments.
With more sustainability pressure mounting across the industry, R&D labs devote real effort to creating grades of EVOH that can hold up to compostable or bio-based plastics. Ongoing experiments focus on lowering energy use during synthesis or leveraging renewable feedstocks, reducing EVOH’s overall carbon footprint. Scientists are also mapping new methods to improve compatibility with recycling systems, which need EVOH to blend within traditional waste streams without lowering material quality. Novel additive packages show up in patent filings every year, addressing sunlight resistance, flame retardance, or improved sealability. Nanotechnology pushes the boundaries: ultra-thin films with EVOH layers as small as a micron still hold off oxygen amazingly well. Industry partnerships foster innovation contests and fund university research into everything from biosourced monomers to smart packaging that warns about spoilage or tampering through color changes.
Regulators and toxicologists keep a close eye on any material that touches food or medical products, and EVOH sits near the top of that list. Decades of animal and cell culture studies point to low toxicity risks from direct contact. Data shows EVOH doesn’t leach harmful chemicals under normal use conditions, and by-products from its manufacture—mainly residual vinyl acetate—get removed during the hydrolysis step. Independent tests from international safety agencies confirm that EVOH layers in packaging don’t migrate at levels causing concern. Handling raw resin dust does require attention, since inhalation could irritate, a pattern familiar from many other plastics. In the consumer product lifecycle, EVOH passes through waste streams without breaking down into microplastics at the same rates as traditional polyolefins, a point of active study in ongoing environmental monitoring. Fact-based scrutiny keeps EVOH accountable but proves it’s as safe as any major thermoplastic in day-to-day life.
The clamor for food safety, nutritional quality, and long shelf-life products isn’t fading. EVOH stands to gain ground as regulatory bodies push toward stricter emissions controls and new rules on packaging waste. Companies keep looking for packaging choices that balance barrier properties, printability, and cost savings, making EVOH an attractive option. Advances in compatibilizers and recycling tech open doors for more widespread use in closed-loop systems, taking pressure off landfill and incinerator networks. With bioplastics moving from the margins toward the mainstream, research turns its attention to blending EVOH with starches or polylactic acid while holding onto those all-important barrier characteristics. Demand from fast-growing markets in Asia, Africa, and South America, fueled by expanding middle-class populations and urbanization, brings EVOH technology into more hands and supply chains, promising another chapter in its history driven by global health and sustainability needs.
Ethylene vinyl alcohol copolymer, more commonly called EVOH, protects food and medicines from air, moisture, and contamination. Picture a juice box you toss in your kid’s lunch or that bag of sliced turkey from the deli. The inside layers of those packages often rely on EVOH to extend shelf life. It acts as a stubborn gatekeeper, blocking oxygen and keeping flavors and aromas locked inside. This means less food waste, fresher flavor, and fewer preservatives. That benefit matters to anyone trying to keep groceries cost-effective and dinners tasty.
Pharmaceutical companies count on EVOH for medicine packaging. The material stands up to oxygen infiltration, keeping pills and other delicate products from spoiling before they reach your hand. Even for intravenous solutions, the integrity of that packaging becomes a matter of health, not just convenience. If poor packaging lets oxygen invade, patients can end up with products that might not work as intended. Hospitals and clinics expect their shipments to arrive clean and potent, no questions asked, so EVOH finds a home across pharmacies and supply rooms.
Industries aren’t drawn to EVOH out of habit; they recognize its role in tackling modern problems. EVOH films show up in multilayer food packs alongside other plastics that deliver strength or flexibility. Consider the rise of ready-to-eat meals and new food trends. As people reach for more prepared options and e-commerce groceries, EVOH’s barrier keeps modern convenience safe. Without reliable packaging, consumers face more risk from spoilage and contamination during shipping. Businesses grapple with product recalls and unhappy customers. When EVOH gets used, those problems shrink.
EVOH doesn’t stop at food and medicine. It shows up in automotive fuel tanks, offering a powerful barrier to keep fuel fumes from escaping into the air. The Environmental Protection Agency reports that volatile chemical emissions from leaky plastic tanks create real health hazards. By incorporating EVOH, manufacturers cut down on harmful emissions and help keep air a little cleaner for all of us.
Farmers benefit too. Agricultural films, such as silage wrap, use EVOH to keep oxygen away from animal feed. The right plastic layer cuts spoilage and helps livestock stay healthy all year. That might seem like a small thing, but for food security and the bottom line of a small farm, it makes a major impact.
People want safer products and less harm to the world around them. As sustainable options grow in demand, researchers invest time into making EVOH more eco-friendly. Efforts include mixing EVOH with plant-based plastics and finding ways to recycle it more effectively. Even small changes add up, especially as millions of supermarket packages circulate daily.
My own experience with food packaging has changed after learning about these materials. I find myself checking labels, curious about which brands prioritize freshness and safety. Choosing EVOH-packed goods means less moldy bread and fewer wasted leftovers in my fridge. These choices ripple out, as industry and shoppers both look for practical tools to solve everyday problems.
Walking through any grocery store, you see plenty of packages that promise freshness, from bags of chips to meat trays. It takes more than a good graphic designer to make that happen. Behind the scenes, manufacturers turn to ethylene vinyl alcohol copolymer (EVOH) for its strong resistance to oxygen—one of the leading causes of spoilage in food. EVOH blocks oxygen from seeping in, which protects products for a longer time and keeps food safer for buyers. I’ve seen smaller specialty producers catch up to big food brands simply by changing to EVOH for their packaging, giving their butters or cheeses a fighting chance on crowded shelves.
EVOH stands out mostly because it builds a solid wall against gases like oxygen, carbon dioxide, and nitrogen. Those aren’t just buzzwords tossed around by chemical engineers. Picture two identical containers, one made from basic polyethylene and the other lined with EVOH. Store coffee in both for a month. The EVOH package keeps the aroma locked in—the regular stuff lets it slip away. EVOH keeps oxygen transmission rates in the single digits per square meter per day, which marks a real shift from older packaging resins. People who pay for good coffee or extra-fresh tuna want that kind of protection.
On top of being tough against gas penetration, EVOH lets manufacturers put products in clear wrapping. You can actually see what you’re buying or eating—no need to rely on a photograph slapped on the outside. This kind of transparency helps with consumer trust. It always struck me that people make different choices when they can see the real food—instead of guessing or taking things on faith.
Despite being a strong barrier, EVOH handles stretching and pulling much better than glass or aluminum—classic choices for preventing spoilage. Think about how much packaging gets tossed into cars, bags, or lunchboxes every day. Materials have to survive rough handling, and EVOH offers enough flexibility to prevent cracks or holes, especially after lamination with tough outer polymers like PET or PE. That keeps costs down because there’s less waste from broken or damaged packaging. Manufacturers appreciate that, and so do folks trying to cut back on plastic waste.
No polymer hits every mark. EVOH can lose a lot of its oxygen-blocking power if it takes on too much water. Experienced processors work around this weakness by sandwiching EVOH between waterproof layers. If you’ve ever opened a snack pack on a humid day and found your chips stale, odds are water got through the wrong type of material. It takes a little more engineering to use EVOH properly, but the rewards in product life and quality pay off.
EVOH bridges industrial chemistry and daily living. Pharmaceutical companies pick it for bottles and blister packs because shelf life matters just as much there as it does for food. I’ve seen sustainability wins, too—lighter packages and longer-lasting goods mean less demand for shipping and fewer trips to the store. People can also recycle more EVOH-based containers today than in the past, especially where specialized recycling lines exist.
No material fixes every challenge. EVOH’s sensitivity to moisture means some uses don’t fit. More recycling plants could push EVOH’s footprint even lower, and new blends might handle humidity better in the future. Researchers working out better structures and recycling methods aren’t just talking lab theory—they’re working toward a system that wastes less and protects more.
Ethylene vinyl alcohol copolymer offers a blend of features that matter in practical, everyday ways—better food protection, less waste, and packaging people can trust to hold up against real-world challenges.
Shoppers bring home groceries sealed inside sleek, colorful wraps that look as if they could block even time itself. Yet, behind those plastic walls sits a complex blend of materials shaped by both science and regulation. Ethylene Vinyl Alcohol Copolymer, best known as EVOH, is one of those compounds that keeps food fresh by stopping air, flavor, and moisture from sneaking in or out. Many producers pick EVOH for its airtight qualities, aiming to lock in freshness and reduce waste.
Every time people debate the safety of chemicals in food packaging, two points spark worry: migration of the chemical into food and its impact on health over years of use. Regulatory agencies across the globe have tackled these issues. The U.S. Food and Drug Administration (FDA) allows EVOH in specific food-contact applications. The European Food Safety Authority (EFSA) also gave EVOH a nod, after looking closely at migration levels in food simulations and finding numbers lower than concern levels.
From my own experience talking with packaging engineers, safety isn’t left to chance. Before any film touches a loaf of sandwich bread or sits around deli meat, scientists hammer out scenarios in labs: high heat, oily foods, long-term storage. Even under tough conditions, EVOH shows low migration. Multiple reports back this up. For instance, a 2016 review in the journal Food Additives & Contaminants explained cases where EVOH did move, but the concentrations stayed far below values tied to toxic effects or health risks.
Trust doesn’t come easy with food safety. Shoppers deserve to know more than just “regulations allow it.” Ongoing transparency helps. Periodic tests by watchdog groups and retailers add a layer of trust and keep manufacturers on their toes. My visits to packaging suppliers have shown me that reputable firms post their laboratory results and share technical sheets with brands, who then share results with retailers. This chain of checks removes guesswork and builds public trust.
EVOH itself doesn’t evoke strong toxicity. Researchers continually screen for hormone disruptors, carcinogens, and allergens. Findings show EVOH as chemically stable and inert, especially compared to some legacy plastics. Even so, nobody should ignore the way layers and blends work in packaging. EVOH films rarely work alone. They often mix with polyethylene or polypropylene, turning attention to adhesives and what happens as packages are recycled or burned. Every new blend needs its own safety evaluation.
Waste and sustainability have started to tip the scale in packaging choices. EVOH isn’t as easy to recycle because of its layered structure, and many facilities sort packaging into trash. Some brands have asked suppliers to thin out the EVOH layer or shift to compostable solutions, but these swaps must keep the protective qualities high and migration low. Sensitive foods, like cheese and cooked meats, can’t risk spoilage. Tackling both food safety and recyclability won’t come with shortcuts.
Engineers keep refining EVOH-based packaging, searching for biodegradable partners, safer adhesives, and ways to strip away unnecessary layers. Food safety experts, including those from FDA and EFSA, check new data and remain ready to adjust standards if new science points to a problem. Keeping food safe and fresh shouldn’t come at the cost of hidden health risks, and real progress comes through constant testing, public reporting, and honest communication from regulators, brands, and scientists.
Anyone with experience in food packaging or pharmaceuticals runs into Ethylene Vinyl Alcohol Copolymer, better known to some as EVOH. The big draw is its powerful oxygen barrier. Many products that spoil easily or count on flavor and color lasting longer wind up in facings made from EVOH. People trust it to buy more time before spoilage, and that isn’t about some abstract shelf life figure on a chart—it's about keeping food safe on your own kitchen shelf.
EVOH is all about structure. Its makeup lets it fend off oxygen better than most plastic relatives. Even thin EVOH films carry a punch, so cheese, meat, or even medical supplies stay fresher longer. Still, EVOH doesn't work alone. Moisture can weaken its shield—but manufacturers know this. They pair EVOH with moisture-proof plastics like polyethylene. Instead of relying on one layer, they trust a blend to hold up.
Some facts are hard to ignore: EVOH hates humidity. Once water breaks through, the oxygen barrier drops. Out in storage, especially in warm or damp places, the copolymer loses some of its bite. Manufacturers pitch EVOH blends in products that might last nine months, two years, sometimes even longer, but these ranges depend on handling and environment. Realistically, EVOH-based containers can push shelf life well over standard plastics. Still, it's not a miracle worker. Put them in a hot truck or a moist warehouse, and the numbers slip.
Bad storage isn’t just about losing profit. It can threaten safety. Spoiled meat in oxygen-rich packs goes off faster, and in rare cases, bacteria grows before anyone notices. As someone who has handled specialty foods, I’ve seen how underestimated storage conditions ruin products meant to last. Once a shipment of cheese—meant to travel fifty miles—sat in a loading dock midsummer. Despite the EVOH wrap, it spoiled by the time it hit the shelf. The wrap buys time, but not forever.
To get the most out of EVOH, companies take several direct steps. They double-check factory humidity, seal finished products with tough outer layers, and print clear storage guidelines for stores. Still, there’s a need for more education from packagers to retailers. Workers shouldn’t treat EVOH as “set it and forget it.” Tracking temperature and moisture along the supply chain shrinks surprises in finished goods.
Recent studies—even through 2023—keep showing EVOH outperforms many food packaging plastics where oxygen exposure counts. Brands like Tetra Pak blend EVOH in shelf-stable milk and juice boxes, giving products a two-year shelf window. Another example is medical device makers who use EVOH pouches so supplies don’t degrade in long storage. The polymer earns trust through lab data, but only if everyone in supply and retail does their part to protect it from humidity and heat.
Extending shelf life means thinking bigger than one material. It takes a commitment right down the supply chain—from lamination design to the store freezer. EVOH provides a powerful tool, not a silver bullet. By understanding its weaknesses and learning from past problems, companies and consumers get more out of every package that relies on this innovative barrier.
Ethylene Vinyl Alcohol Copolymer, better known as EVOH among folks in the materials and packaging space, keeps popping up in conversations about food safety and shelf life. Folks designing packaging have plenty to choose from: aluminum foil, polyethylene terephthalate (PET), polyvinylidene chloride (PVDC), and good old glass. Yet EVOH keeps bringing something different to the table. As someone who has seen the packaging puzzle from the production floor to the grocery aisle, I get why.
Oxygen sneaks past a lot of traditional plastics. EVOH shuts that door tight. Data from real-world studies show EVOH films slow oxygen entry down to a crawl, protecting anything from ketchup to cheese. PET lets in more oxygen, and folks have watched foods go bad faster as a result. PVDC comes close to EVOH in oxygen resistance, but it doesn’t play as nicely with recycling processes. Aluminum blocks everything, but nobody likes the environmental cost or the weight.
Those making food wrappers know EVOH demands dry conditions to work at its best. Water vapor finds ways to sneak through. That’s why you won’t find EVOH flying solo in moisture-heavy settings. The solution most packaging engineers land on pairs EVOH with layers of polyethylene or polypropylene. This blend keeps the oxygen out without letting water in. It means the shelf stays fresher, brands avoid returns for spoiled inventory, and families spend less time tossing out wasted food.
A lot of chatter surrounds the green credentials of these materials. Aluminum recycling rates keep getting better, especially in Europe, but extracting and processing it at the start burns a heavy carbon footprint. Glass seems eco-friendly but weighs a ton, costing fuel at every mile of transport. PET bottles often wind up in recycling bins, but only a portion turns into something new, and they let more oxygen in.
EVOH gets a leg up because just a thin layer does the trick. According to the Association for Packaging and Processing Technologies, most pouch makers use EVOH under five percent of the whole structure. Less resin, less fossil fuel use. Yet recycling remains tricky because multi-layer plastics mix several materials. Areas with advanced sorting facilities recover more, but plenty lands in landfills. No magic bullet here, only incremental steps.
Bringing new materials into factories tests patience, budgets, and sometimes people’s willingness to change. Machine settings for laminating EVOH differ from old standards like simple PET or PE. Packaging lines sometimes slow down, engineers tweak heat-sealing conditions, and everyone keeps an eye on costs. Food businesses push forward anyway because of regulations tightening on shelf life, food safety, and plastic waste.
Shoppers only see the shiny finished package, not the science inside. EVOH helps make nutrition last weeks longer, keeping costs and waste down without adding weird preservatives. That means a lot to parents trying to feed families on tight schedules. Companies keep searching for ways to use less plastic and keep recycling pipes open.
Change comes slow, but EVOH’s strong oxygen barrier, lighter footprint, and potential for smarter recycling solutions give it real staying power compared to old-school barriers. People shaping the next decade of packaging keep picking EVOH for a reason—and that reason usually lands right on your dinner table.
| Names | |
| Preferred IUPAC name | poly(ethene-co-ethenol) |
| Other names |
EVOH
EVOH Copolymer Ethylene-Vinyl Alcohol Ethylene Vinyl Alcohol Resin |
| Pronunciation | /ˈɛθ.ɪˌliːn ˈvaɪ.nəl ˌæl.kəˈhɒl ˈkəʊ.pɒl.ɪ.mər/ |
| Identifiers | |
| CAS Number | 26221-27-2 |
| Beilstein Reference | 608332 |
| ChEBI | CHEBI:53493 |
| ChEMBL | CHEMBL2109609 |
| ChemSpider | 22405373 |
| DrugBank | DB09531 |
| ECHA InfoCard | 100.131.079 |
| EC Number | 603-866-4 |
| Gmelin Reference | 168827 |
| KEGG | C18643 |
| MeSH | D047144 |
| PubChem CID | 11966317 |
| RTECS number | KH3530000 |
| UNII | A5N5D41D9T |
| UN number | UN9269 |
| CompTox Dashboard (EPA) | DTXSID2098210 |
| Properties | |
| Chemical formula | (C2H4)x(C2H4O)y |
| Molar mass | 44.05 g/mol (average, varies with composition) |
| Appearance | White to off-white granular powder |
| Odor | Odorless |
| Density | 1.2 g/cm³ |
| Solubility in water | Insoluble in water |
| log P | -1.395 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~13 (for alcohol group) |
| Magnetic susceptibility (χ) | −7.44×10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.49 |
| Viscosity | 04 - 12 mPa.s (4% sol. at 20°C) |
| Dipole moment | 1.7 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 267.1 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -579.3 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -2814 kJ/mol |
| Pharmacology | |
| ATC code | V07AV06 |
| Hazards | |
| Main hazards | Not hazardous |
| GHS labelling | Not classified as hazardous according to GHS |
| Pictograms | GHS07,GHS09 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| NFPA 704 (fire diamond) | 1-0-0 |
| Autoignition temperature | 360°C |
| LD50 (median dose) | >5000 mg/kg (rat, oral) |
| NIOSH | NA712 |
| PEL (Permissible) | Not established |
| REL (Recommended) | 50 mg/m³ |
| Related compounds | |
| Related compounds |
Polyethylene
Polyvinyl acetate Polyvinyl alcohol Ethylene vinyl acetate |
