What is the PVC cable compound recipe?

The PVC cable compound recipe typically includes the following ingredients:

1. Polyvinyl chloride (PVC): This is the base polymer used in PVC cables. It provides strength, flexibility, and durability to the cable.

2. Plasticisers: These are substances that are added to PVC to make it more flexible and easy to process. Common plasticisers used in PVC cable compounds include dioctyl phthalate (DOP), diisononyl phthalate (DINP), and diisodecyl phthalate (DIDP).

3. Stabilisers: These are substances that are added to PVC to prevent it from degrading when exposed to heat, light, or oxygen. Common stabilisers used in PVC cable compounds include lead stearate, calcium stearate, and barium stearate.

4. Fillers: These are substances that are added to PVC to improve its properties such as strength, toughness, and flame retardancy. Common fillers used in PVC cable compounds include calcium carbonate, talc, and mica.

5. Colourants: These are substances that are added to PVC to give it the desired colour. Common colourants used in PVC cable compounds include carbon black, titanium dioxide, and various organic pigments.

6. Antioxidants: These are substances that are added to PVC to prevent it from degrading when exposed to oxygen. Common antioxidants used in PVC cable compounds include hindered phenol antioxidants and aromatic amine antioxidants.

7. Lubricants: These are substances that are added to PVC to reduce friction during processing and to improve the flow of the compound through the extruder. Common lubricants used in PVC cable compounds include stearic acid, paraffin wax, and polyethylene wax.

The specific formulation of a PVC cable compound can vary depending on the intended application of the cable and the desired properties. For example, a cable that is intended for outdoor use may require a higher concentration of stabilisers to protect it from the effects of weathering, while a cable that is intended for use in a food processing environment may require a higher concentration of antioxidants to prevent it from contaminating food.