Modified cationic starch for the paper and cardboard industry as an additive.
Product Application CATIONIC STARCH IS USUALLY USED IN PAPER PRINTING INDUSTRY - Improve paper surface, reduce the size of holes on paper surface to make paper smooth, - Increase the whiteness of paper, increase the ability to catch ink when printing (because starch is filled with air holes on the paper surface, reducing the amount of ink consumption when printing but still retains sharpness). - Improve the uniformity of paper thickness when coated with two sides of Oxidized starch. - Oxidized starch is a substrate for mixing color compounds, waterproofing agents, adhesives ... when producing colored paper, box paper, wrapping paper ... using surface coating system. *SPECIFICATION: Fineness: 93% Min Brightness : 80% Min Moisture: 15% Max Spots (amount/cm2): 8 Max PH: 5.0-8.0 Viscosity: 50-200 Degree of substitution: 0.03-0.075
Modified Starch For Food Texturing We are offering Modified Starch for Food Texturing. It imparts better clarity, lower gelatinization and higher water holding capacity. It is appreciated for its stability at low temperatures and works well as a texturizing agent. Uses : Used in Food Industry
Modified Starch For Food Texturing We are offering Modified Starch for Food Texturing. It imparts better clarity, lower gelatinization and higher water holding capacity. It is appreciated for its stability at low temperatures and works well as a texturizing agent. Uses : Used in Food Industry
Product Application CATIONIC STARCH IS USUALLY USED IN PAPER PRINTING INDUSTRY - Improve paper surface, reduce the size of holes on paper surface to make paper smooth, - Increase the whiteness of paper, increase the ability to catch ink when printing (because starch is filled with air holes on the paper surface, reducing the amount of ink consumption when printing but still retains sharpness). - Improve the uniformity of paper thickness when coated with two sides of Oxidized starch. - Oxidized starch is a substrate for mixing color compounds, waterproofing agents, adhesives ... when producing colored paper, box paper, wrapping paper ... using surface coating system. *SPECIFICATION: Fineness: 93% Min Brightness : 80% Min Moisture: 15% Max Spots (amount/cm2): 8 Max PH: 5.0-8.0 Viscosity: 50-200 Degree of substitution: 0.03-0.075
THINTEXOTM-Modified Starch Low viscosity modified starch for warp yarn sizing SPECIFICATIONS Appearance : off white to cream colour fine free flowing powder Solubility : Insoluble in cold water pH value( 15 % aqu. soln) : 5 to 7 Viscosity of 15% soln : Max 60 cPs (Brookfield viscometer ( Spl.2 , rpm:100 @ 80oc) LVDV II+ pro) Moisture content (w/w) : Max 13% Ash content (w/w) : Max 0.5% Sieve Retention (60 Mesh) : Max 1% Bulk density (gm/ml) : 0.45 to 0.55 SPECIAL FEATURES : Constant viscosity. Optimum penetration & film formation. Better flexible film . Easily de sizable product . Warp- break reducer. STORAGE Keep away from direct sunlight and store in a cool, dry, and well-ventilated place. STABILITY - Stable for one year from the date of manufacture PACKING - Available in 50Kgs Net weight PP Bags with a moisture-proof line inside.
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Modified Starch For Food Texturing We are offering Modified Starch for Food Texturing. It imparts better clarity, lower gelatinization and higher water holding capacity. It is appreciated for its stability at low temperatures and works well as a texturizing agent. Uses : Used in Food Industry
StaThick-MS is a chemically modified Maize starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Cross-linking, which involves replacement of hydrogen bonding between starch chains by stronger covalent bonds.
Moulding Starch is a Maize based Modified Starch. Moulding starch is a odourless, tasteless, Vegan and Plant-Based starch. It is dominantly used in confectionery items as a replacement for Gelatine in products such as Jellies, Candies , Marshmallows, Starch Gums, Caramels, Nougat, Gummies, Jelly bean centres, and Cream centres.
Padmaa is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient to enhance the texture of Pappad like products.
ChikMat P2 is a Vegan, Gluten-Free, Plant-based and Non-GMO starch. ChikMat P21 is used as an excellent additive or ingredient for Crispy oil fried vegetarian and non-vegetarian products. ChikMat P2 will provide structure, tenderness & binding power in baking. It even gives excellent crispiness by better even coating and with low oil absorption. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG).
Padmaa is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient to enhance the texture of Pappad like products.
1. Moisture: less than 16% 2. White: more than 85% 3. Fineness: more than 90% 4. Viscosity:more than 1000mpa.s(5% 25¡æ) 5. Cationic substitution degree: 0.20-0.030 0.030-0.040 6. PH value: 6-8. Product features¡¨ºo 1. With a positive charge, can do with the fillers, pigments and many other fiber materials which have a negative charge into the chemical bond, so as to improve the retention and the drain ability of the slurry. 2. To improve the ash into the paper, folding endurance, tensile strength, surface strength and many other indicators. 3. The low viscosity suits to the high speed paper machine application.
We deals in the following Chemicals :- , Cationic Surfactant , Bentonite Powder, Bentonite Lumps, Bentonite Granules, Bentonite Clay , Quartz / Silica Powder, Quartz / Silica Lumps, Quartz / Silica Granules, Quartz / Silica Grits , Mica Powder, Mica Flakes, Mica Blocks, Mica Sheets , Dolomite Powder , Barite Powder, Barite Ore , Hematite / Iron Oxide Powder, Iron Oxide ( Ferric Oxide ) , Ilmenite (Synthetic Rutile) , Fly Ash Powder , Alumina Silica ( Cenosphere ) Powder , Calcium Carbonate Powder , Magnetite, Cellulose Fibers, Cellophane Flakes, Walnut Shells
Our cationic starch made from tapioca starch or corn starch can be used in papermaking for sizing and wet end. DS is 0.010-0.07. Low temperature of gelatinization, high transparency, high stability, weak tendency of retrogradation, and uneasy to appear the delamination.
Cationic starch is modified from natural tapioca starch by reacting with a quaternary amine to add a positively charged ammonium group, then through the stages of bleaching, washing, filtering, drying and bagging. This product complies with industrial hygiene and human health safety standards. Benefits of using Cationic starch: - Adding cationic starch when applying internal glue will improve the glue efficiency for the main glue in all cases of alkaline, acidic or neutral glue. - Increased retention for short fibers, fine fillers and additives. Improves bonding force between fiber and filler. - Increase the mechanical strength of the paper (tensile strength, folding resistance, tear resistance, burst resistance, breaking resistance) - Acts as a dry fastener. - Improve the smoothness and gloss of the paper surface, limit the phenomenon of fiber peeling, surface ruffle. - Stable waterproofing when used with the main glue in the system.
Taste-In is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient and non- meat extender to enhance the textural properties, water holding capacity and freeze thaw stability of frozen veg/meat products such as Sausage, Ham, Meat balls, Nuggets, Burger Patties, Veg patties, Veg Cutlet, Cheese bites, Vegan and Plant based Sausage, Meatless meat balls, etc., In RTC Veg Products: Taste-InTM can also be used as extender in RTC vegetable products to enhance the texture and preventing syneresis. It also provides excellent freeze-thaw stability to the product without affecting the original texture and taste of the product. ï?· It can be used in Veg Products such as Veg cutlet, Veg patties, cheese bites, finer chips, Mashed potato snacks, veg balls, Veg nuggets, veg fingers ï?· It can also be used in Vegan and Plant based sausages, meatless meat balls, etc., where it mimics the texture of meat and enhances the texture and mouth feel of the product DOSAGE Use 10 to 15% Taste-InTM of total batch size. For excellent results, use upto 20% Taste-In of total batch size.
Eco-friendly low viscosity modified starch suitable for cotton, viscose, acrylic and blends with polyester and other warp yarn sizing. Its excellent penetrating & film forming property plays an important role in the protection of yarn, it gives highest weaving efficiency on all types of shuttle less loom .
Our company is highly esteemed supplier of Modified Starch For Shuttle Less Looms. Its a white color fine powder. It is Insoluble in cold water.
