Products
Potato starch
Potato starch is a food product, popular in all households. It is also used in various technical ndustries.
Starch serves as a thickening agent and filter, fat substitute, a carrier of fragŕant substances, emulsion stabilizer, and material for attracting water. It can be seen in refrigerated kitchen products (mayonnaise, dressings), in production of ketchup and tomato sauce, marmelade, in instant mixes (sauces, soups, fillings, creams) or in healthy, nutritious products (extrude products). In the dairy industry it is used in the production of sour cream, butter spreads, yogurts, sauces, cottage cheese, puddings, processed cheeses and spreads. It has also gained wide usage in the meat industry as well, in the production of finely ground products, pork products, smoked meats and packaged products. Used potato starch has its foundation even in the baking industry, mainly in baking fillings, creams, salty pretzels and crackers.
Potato starch may be further processed (modified) to various starch derivatives.
Such processing complements starch with various functional properties that correspond to specific technological requirements.
Area of use for technical purposes | Application |
| paper industry |
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| textile industry |
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| glue manufacture |
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| other technical industries |
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| laundry |
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Dextrin
Dextrin is the resultant product of thermochemical processing of starch. Dextrin solution in water manifests binding and adhesive properties, predetermining its application.
Dextrin Classification
Primarily, dextrins are classified according to colour - i.e. white and yellow. White dextrin is less degraded, its basic differentiating characteristic being its solubility in cold water, thus, the percentage of soluble portion in cold water determined by means of a defined procedure. Yellow dextrin, which according to this evaluation, is highly soluble, usually 100%, is characterised by solution viscosity. The lower dextrin solution viscosity, the more the dextrin is degraded.
The type of starch used for the production of dextrin is of course essential.
Use dextrin in the food industry
Dextrin can be applied in the food industry in the food industry in coated or semi-finished products, in mixtures as a substitute for fat, as an additive in baking products, frozen foods, additive for soups and fillings. Dextrin can be found used in various mixtures in production of semi-finished products, where it contributes to the protection or preparation of the product.
In most cases, dextrin is a minor part of the mixture often times with a very complicated composition. They are well known mixtures in the base of dextrin, lowering the loss of seasoning of the packaged goods during their browning in oil. The mixture is dispersed in water and applied to the food before frying. We have good experiences with coating mixtures on hash browns and French fries. Theit base is from flour, enriched potatoes modified with starch, dextrin and rice flour. This mixture creates a crispy surface on the product and helps the spices to stick. It is applied as a dry paste.
Dextrin can be used in mixtures that prevent drying and weight loss of green bell peppers and at the same time slows down Dthe semi-finished falling content of pectin during its storage in a cool place. Dextrin is used even in coating the shells on fresh eggs to protect against drying, as a coating material for dehydrated precooked variegated beans or for coating dried fruit with the purpose of maintaining the moisture content.
It is also well know that dextrin is applied as a substitutes for fat. For example it is used in whipped, fat free dairy desserts, as a fat substitute in confectionaires with cream or as a suubstitute mainly used in place of fat and lowering energy value.
A specialty for using dextrin is as preparation for dry spray on wetable soy proteins.
During spraying, dextrin is added to improve the dispersion in water and to receive the gelatinization of the water solution. Mostly it is a special application with a minor addition of dextrin, which has its future in front of it.
Application of Dextrin in Technical Industries
Dextrin may be largely used in the glue industry, whether in commercial production of liquid glue or within preparation of glue by the end users - quite often paper and cardboard processors (manufacture of paper tubes, paper bags, cardboard box gluing and coating, manufacture of paper adhesive tapes by gumming, label gluing). Dextrin may be used separately (in the form of a solution), however, it is frequently combined with other auxiliary additives or adhesives.
In the foundry industry, yellow dextrin is applied as an auxiliary binding agent in bentonite-moulding mixtures to improve their plasticity and compactness, to increase mould abrasion-resistance. Dextrin is used as a binding agent in the production of fire-resistant ceramics, grinding discs, matches etc.
It also serves as a thickening agent for water-based paint and coating compounds. Final treatment of textiles, stiffening of ribbons, and other textile products are examples of dextrin application in the textile industry.
Modified starches for Paper industry
Wed end starches - PERLBOND®
Wet end starches PERLBOND® represent the essential production programme of technical modified starches within our company. These starches are manufactured in a wide range of degree of substitution (nitrogen content). Products with a degree of substitution of 0.1 and higher are known as the so-called "highly cationic starches" - designated as HCS in their trade name. Based upon the customer's request, we may deliver starches within the slowly acid pH range. This assortment of starches is intended for preparation in hot dissolving.
Function
With their positive charge, cationic starches support the creation of interfibre bonds between cellulose fibres. Application of these starches enhances the dry strength properties of paper or cardboard (breaking length, burst strength, internal bonding strength, surface strength). Cationic starches improve retention of fines and fillers on the machine wires. As a result, they decrease surface dust creation of the paper in the printing process. Effective use of cationic starches may have a positive impact on the cleanliness of machine waste water (COD values) as well as paper machine runability. Highly cationic starches HCS are highly effective starches (dewatering, retention) used in systems heavily loaded with interfering substances.
Selecting the most suitable type of cationic starch depends, among others, on the following circumstances:
- type of pulp used
- main function of starch required (retention or mechanical properties)
- charge properties, conductivity, COD in systems
Preparation and Dosing of Starch Solutions
Dissolving (cooking) may be performed in continual jet-cookers or as batch process in duplicator reactors with stirrers. The concentration of the solution prepared for dosing usually ranges from 1 to 3%, depending on the local conditions. The location where the starch solution is added may be of vital importance; a comprehensive assessment should be made in terms of the production technology, the effect of the machinery on the chemistry and the expected result. The points of addition are generally from the thick stock (mixing chest, machine chest, level box) to the thin stock (mixing pump).
Starch for Surface Applications - PERLSIZE®, PERLCOAT®
Surface sizing
Starches for surface sizing increase surface strength, decrease surface dusting, and improve paper-
printing properties.
Starches may be subdivided into the following groups:
- Native starches for thermochemical conversion
- Cationic starches for thermochemical conversion
- Oxidized starches
Cationic and oxidized starches are produced in several degree of substitution and viscosity level variants.
Starch should be selected with respect to technological requirements:
- required cationic charge
- viscosity level
- starch solution stability
Cationic charge increases the adsorption capacity of starch to cellulose fibres and thus, it reduces the starch contents in white water, thereby favourably affecting the biological oxygen demand and chemical oxygen demand in water.
The selection of the viscosity level is determined according to the customer's method of application of the starch. The required starch solution stability is again specified by the requirements of the customer's equipment and the type of starch used, whether it is oxidized starch or starch for thermochemical conversion.
Modified Starches for the Textil Industry
Native and modified starches for the textile industry are one of the significant components for treatment and preparation operations, as well as for the finishing operations. Requirements placed on these operations vary and that is why a larger number of various types is produced for these purposes.
Starches for Sizing
Function:
Sizing belongs among preparation operations. Warp threads do not have the properties (strength, elasticity, surface strength) required for the weaving process. Therefore, they must be treated on sizing machines, where they pass through a sizing solution, then they are mangled and finally, they are dried and/or waxed. Threads treated in such a manner are stronger, with higher surface strength and decreased dust creation in the weaving process.
The selection of starch suitable for sizing depends on several factors and sizing solution requirements:
- binding ability
- sizing speed
- penetration of sizing solution into thread
- requirements on size removal
Preparation of starch and of the sizing solution is given by the type of starch used, by the selection of other solution components and depending on the machinery of the sizing workshops.
Starches for Finishing (Dressing) of Textile Products
Function:
Dressing is used as one of the final operations. The purpose of this operation is to achieve improved utility quality of the textile products, i.e. feel, crease resistance, absorption and overall appearance. Once again, a solution is prepared, in which the product is submerged, mangled and dried.
The selection of starches for this operation once more depends on the requirements with respect to the final properties of textile products.