Cationic Starch
Cationic starch is produced by treating the slurry of partially swollen granules of starch with a reactive compound. This reagent contains quaternary nitrogen, yielding a positive charge that is independent of PH. The reagent usually attaches to the starch at the C6 position, the most accessible of the –OH groups. the typical level of derivatization is one to two charged groups per hundred glucose units. Because the reaction is usually carried out in slurry, it is expected that the distribution of charged groups will be highly non- uniform. Cationic Starch finds extensive use in the paper industry and its key functions are as a Dry strength additive, Emulsification of sizing efficiency at lower alum level, which ultimately helps to reduce linting problem of paper.
Oxidised Starch
Native starch is treated with a variety of oxidizing agents and oxidized starch as are obtained. oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retro-gradation. Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breading. Diluted solutions of highly oxidized starches remain clear on prolonged storage, making them suitable for clear, canned soups and transparent confectionery products. oxidized starch is also widely used in surface sizing for paper industry and for warp sizing in textile industry. Lamination, paper conating, paper Adhesive Building materials.
Thin Boiling Starch
Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. Thin boiling starches are manufactured by acid addition to native starch slurry. Low viscosity enables its use in high concentrations without the viscosity getting too high. In some applications, for example in instant soups, thin without any specific technical function. Thin boiling starch non congealing characteristic, transparency of past and lower viscosity ensure easy working compared to other modified starches. Unlike gum and glues which require soaking, thin boiling starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. Its application in yarn weaving is particularly advantageous as it does not develop abrasive points on over drying and its flexible film gives the yarn the desired elasticity.
Pre-Gel Starch
Pre-Gelatinized Starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagne) or gravy granules or sauces may be thickened
with boiling water without the product going lumpy. Commercial pizza toppings containing pre-gel starch will thicken when heated in the over, keeping them on top of the pizza, and become runny when cooled. Apart from food pregel starch find use in Textile & Laundry Applications due to its properties of cold water solubility &good water absorption capabilities.
Spray Starch
Spray Starch is a speciality starch for spray application which can be used to improve the dry strength properties of Kraft paper.
