STARCH ETHER
There are several functional groups, which are to be induced for specific
uses.
|To improve the solubility of starch and stabilization of starch paste
by inducing hydrophilic group.
|To obtain anionic and cationic starches, inducing the functional groups,
which show ionic properties. |
|
CARBOXYMETHYL STARCHiCMrj
@It is also called sodium starch glycolate. In Japan, it is permitted to use as food additive. CMS is soluble in cold water and its anionic solution is transparent and high viscous structural viscosity properties. CMS has also emulsifiable and protective colloid properties. |
HYDROXYALKYL STARCH
@Having several characteristics: @ gelatinization starts in low temperature A its solution shows nonionic nature B high stability C transparent and hard to retrogradate D not affecting easily by pH E forming transparent and flexible film. Excellent compatibilities with latex, casein, PVA, wax, vinyl acetate emulsion, and other resins |
CATIONIC STARCH
@Produced by introducing dialkyle-amino group or trialkyl-ammonium group
into starch molecules. Being positively charged, it is called cationic
starch and it has great ionic bridge to cellulose fibers and pulp that
are negatively charged. Its cohesiveness makes possible better operatability
and effective to solve BOD in industrial waste-water. |
STARCH ESTER
@As a result of reacting with organic acid or non-organic acid or their
salts on starch, the modified starches combining various functional groups
are obtainable. The starches being modified through these reactions are
called starch ester. |
|
STARCH ACETATE
@With this modified starch, an electrically neutral, transparent and stabilized
paste is produced. The film, which is made from the paste, is also transparent,
and flexible. It has an excellent compatibility with other high polymeric
organic substances. |
STARCH PHOSPHATE
@As the degree of substitution is higher, gelatinizing temperature is getting
lower and it is possible to make more stabilized paste. It does not show
the gelation even repeating freezing and defrosting. As the solution is
anionic polyelectrolyte, it shows elulsifiable and protective colloidal
properties. In Japan, it is officially approved to be used as food additives
and being utilized as food thickeners. |
STARCH OCTENYL SUCCINATE
@Reacting anhydride octenyl succinate on starch, it becomes a state coexisting
hydrophilic group and hydrophobic group. The solution is excellent in emulsification
and used as emulsion stabilizer. Its powder has a fluid property.
|
CROSS-LINKED STARCH
@This is a derivative bridged more than two hydroxyl groups with multi functional
groups. Even by a minimal amount of crosslinking the swelling and solution
during heating, are restrained. With further crosslinking reaction, it
is hardly soluble even under high pressure cooking. Thus it is possible
to obtain paste or film, which are heat resistant, chemical resistant and
shearing resistant. |
GRAFT COPOLYMERIZED STARCH
@This modified starch is produced by graft copolymerization having synthetic
polymers such as polyacrylamide, polyacrly acid, polyvinyl acetate, polyacrylonitrile
and so forth on the side chains of starch. In addition to the characteristics
of starch, some specific characteristics of polymers are given. It improves
consequently water absorption, adhesive property and compatibility.
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