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Definition and principle of pre-gelatinised starch
Definition Pregelatinised starch is a simple to process and versatile modified starch, which can be applied by simply making a paste with cold water, eliminating the need for heating and pasting. It is widely used in many industries such as medicine, food, cosmetics, feed, oil drilling, metal casting, textile and paper making. Gelling principle Starch granules at the right temperature (the temperature required for various sources of starch varies, generally 60-80°C) are swollen in water, splitting and forming a homogeneous paste solution called pasting. The essence of pasting is that the hydrogen bonds between the ordered and disordered (crystalline and amorphous) starch molecules in the starch granules are broken and dispersed in water to form a colloidal solution.
Definition and principle of pre-gelatinised starch
Definition Pregelatinised starch is a simple to process and versatile modified starch, which can be applied by simply making a paste with cold water, eliminating the need for heating and pasting. It is widely used in many industries such as medicine, food, cosmetics, feed, oil drilling, metal casting, textile and paper making. Gelling principle Starch granules at the right temperature (the temperature required for various sources of starch varies, generally 60-80°C) are swollen in water, splitting and forming a homogeneous paste solution called pasting. The essence of pasting is that the hydrogen bonds between the ordered and disordered (crystalline and amorphous) starch molecules in the starch granules are broken and dispersed in water to form a colloidal solution.
Special characteristics of corn starch
Special features Corn starch and water have a strange property: it hardens when hit quickly, but not when hit slowly. Mix corn starch and water in a ratio of approximately 3:2 by weight, increasing or decreasing the amount of water as appropriate.How to demonstrate1. Pour about 5mL of this product into the palm of your hand and rub your hands together to form a solid ball in the form of a pellet, after stopping rubbing for about half a second the ball will quickly "melt" and return to a liquid state.2. Place approximately 50-100mL of the product in a paper cup. Use a paper cup or plastic cup for light weight and easy handling.3. Place approximately 50-100mL of the product in a paper cup, gently tilt the cup to show the participant the product in its liquid state, then turn the cup upside down but shake it up and down rapidly for a short distance before returning it to its rightful position.4. Several litres of product were placed in a large shallow basin and participants were able to run quickly through the product in the shallow basin without sinking, but if they walked more slowly they sank into the product.5. 50-100mL of product is placed on a vibrating membrane of an acoustic speaker facing upwards and the low frequency sound waves are turned on at a certain volume and the twisting and shaping of the product can be observed.
Special characteristics of corn starch
Special features Corn starch and water have a strange property: it hardens when hit quickly, but not when hit slowly. Mix corn starch and water in a ratio of approximately 3:2 by weight, increasing or decreasing the amount of water as appropriate.How to demonstrate1. Pour about 5mL of this product into the palm of your hand and rub your hands together to form a solid ball in the form of a pellet, after stopping rubbing for about half a second the ball will quickly "melt" and return to a liquid state.2. Place approximately 50-100mL of the product in a paper cup. Use a paper cup or plastic cup for light weight and easy handling.3. Place approximately 50-100mL of the product in a paper cup, gently tilt the cup to show the participant the product in its liquid state, then turn the cup upside down but shake it up and down rapidly for a short distance before returning it to its rightful position.4. Several litres of product were placed in a large shallow basin and participants were able to run quickly through the product in the shallow basin without sinking, but if they walked more slowly they sank into the product.5. 50-100mL of product is placed on a vibrating membrane of an acoustic speaker facing upwards and the low frequency sound waves are turned on at a certain volume and the twisting and shaping of the product can be observed.
Uses of industrial starch
Uses of industrial starch1、cement-based products and gypsum-based products of admixtures, and other construction admixtures have good compatibility. It can play the role of thickening and bonding, and has better anti-cracking...
Uses of industrial starch
Uses of industrial starch1、cement-based products and gypsum-based products of admixtures, and other construction admixtures have good compatibility. It can play the role of thickening and bonding, and has better anti-cracking...
Potato Starch for Adhesives
Potato starch is an excellent adhesive when it comes to gluing materials such as paper and board, and to create aluminium/paper laminates. many types of potato starch adhesives directly to...
Potato Starch for Adhesives
Potato starch is an excellent adhesive when it comes to gluing materials such as paper and board, and to create aluminium/paper laminates. many types of potato starch adhesives directly to...
Introduction to xanthan gum
Xanthan gum Xanthan gum, also known as xanthan gum, Hansen gum, xanthomonas polysaccharide, is a single spore polysaccharide produced by the fermentation of the genus Pseudoxanthomonas, by the kale black...
Introduction to xanthan gum
Xanthan gum Xanthan gum, also known as xanthan gum, Hansen gum, xanthomonas polysaccharide, is a single spore polysaccharide produced by the fermentation of the genus Pseudoxanthomonas, by the kale black...
Classification of modified starches
At present, there are more than two thousand varieties and specifications of modified starch. The classification of modified starch is generally based on the treatment method.(1) Physical denaturation: pre-dextrinised (alpha-ized) starch, gamma-ray, ultra-high frequency radiation treated starch, mechanical grinding treated starch, moist heat treated starch, etc.(2) Chemical denaturation: denatured starch obtained by treatment with various chemical reagents. There are two major categories: one is to make the molecular weight of starch decrease, such as acid-decomposed starch, oxidized starch, baking dextrin, etc.; the other is to make the molecular weight of starch increase, such as cross-linked starch, esterified starch, etherified starch, grafted starch, etc.(3) Enzymatic denaturation (biological modification): various enzymes treat starch. Such as α, β, γ-cyclodextrin, maltodextrin, straight chain starch, etc.(4) Compound denaturation: denatured starch obtained by using two or more treatment methods. Such as oxidized cross-linked starch, cross-linked esterified starch, etc. The modified starch obtained by compound denaturation has the respective advantages of two kinds of modified starch.
Classification of modified starches
At present, there are more than two thousand varieties and specifications of modified starch. The classification of modified starch is generally based on the treatment method.(1) Physical denaturation: pre-dextrinised (alpha-ized) starch, gamma-ray, ultra-high frequency radiation treated starch, mechanical grinding treated starch, moist heat treated starch, etc.(2) Chemical denaturation: denatured starch obtained by treatment with various chemical reagents. There are two major categories: one is to make the molecular weight of starch decrease, such as acid-decomposed starch, oxidized starch, baking dextrin, etc.; the other is to make the molecular weight of starch increase, such as cross-linked starch, esterified starch, etherified starch, grafted starch, etc.(3) Enzymatic denaturation (biological modification): various enzymes treat starch. Such as α, β, γ-cyclodextrin, maltodextrin, straight chain starch, etc.(4) Compound denaturation: denatured starch obtained by using two or more treatment methods. Such as oxidized cross-linked starch, cross-linked esterified starch, etc. The modified starch obtained by compound denaturation has the respective advantages of two kinds of modified starch.