Abstract:
PROBLEM TO BE SOLVED: To improve the surface strength, printability, and water resistance of paper or a material by the application of paper sizing using a sizing agent containing a converted starch.SOLUTION: A converted starch is made by the reaction of octenyl succinic anhydride onto a waxy starch through the following steps a) to f), wherein an agent provides significant improvements in paper porosity reduction, when added at a low level to a commodity type surface starch dispersion and used to carry out surface sizing. A process comprises: a) slurrying a waxy starch and gelatinizing the slurry; b) optionally cooling the dispersion; c) optionally acidifying the optionally cooled slurry and waiting until the optionally acidified slurry reaches a funnel viscosity of from about 20 seconds to about 30 seconds; d) reacting the dispersion from the step c) with octenylsuccinic anhydride; e) mixing the reacted slurry with the converted starch; and f) applying the starch dispersion to paper.
Abstract:
PROBLEM TO BE SOLVED: To provide an additive which can improve the strength of reclaimed paper without complicating a paper-making system and without worsening operability, even when used for paper materials containing waste paper pulp. SOLUTION: Provided is cationized tapioca starch added to a waste pulp-containing pulp slurry or a paper material slurry and used for producing reclaimed paper, characterized by having a cation substitution degree of 0.048 to 0.207 and a specific electric charge of 300 to 850 meq/g in a gelatinized state. The reclaimed paper containing the same and the method for producing the same are also provided. COPYRIGHT: (C)2010,JPO&INPIT
Abstract:
The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Further, the higher gel strength allows for reduced starch levels without loss of final product gel strength integrity or texture.