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US 8,801,900 B2Granted
Starch composition for use in paper manufacture
AssigneeCargill, Incorporated
InventorsRudy Roux, Andreas Voigt
Life of this patent
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Abstract
The starch composition comprises a cationic, cross-linked starch that is partly swollen and partly gelatinized. It has a gelatinization coefficient gT smaller than 0.7 with T the jet cooking temperature. The starch composition suitably comprises a wheat starch or a blend of a wheat starch and another starch, for instance a root or tuber starch.
Claims10
A starch composition comprising:
- a cationic, cross-linked first starch,
- wherein the first starch is partly swollen and partly gelatinized and;
- wherein the starch composition has a gelatinization coefficient gT smaller than 0.7, the gelatinization coefficient being defined according to the formula gT=(ηref−ηjet, T)/(ηref−ηfinal) with ηref being the Brookfield viscosity after batch cooking at 96° C.;
- ηjet, T being the sample Brookfield viscosity after jet cooking at temperature T;
- and ηfinal being 40 mPas, wherein all Brookfield viscosities are measured at 3% dry solids, 100 rpm, spindle 2 and 50° C.
2 more elements
Dependencies are inferred from the claim text.