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Aqueous dispersion properties, starch

Polymer Selection. The selection of corn starch as the starting material was made due to its low cost, ready availability, multitude of previous derivatization literature work and favorable chemical and physical properties (i.e., inert, readily deriva-tized homopolysaccharide capable of forming high solids content aqueous dispersions with relatively low viscosities). The corn starch used in this study was purchased in bulk from a local food cooperative. Table I gives the proximate analysis of a typical corn starch. [Pg.14]

Films of starch-EAA blends were prepared by either casting aqueous dispersions or by dry fluxing both the polymers.133 Cast films were relatively transparent, flexible and stable on immersion in water. In contrast, the dry blended materials were opaque at starch levels greater than 30% and had poorer tensile properties at high starch contents. No plasticizers were needed to prepare flexible films. Starch-EAA films have also been prepared by extrusion.134... [Pg.732]

Any formal definition of a gel has been avoided, because its formulation would be difficult on the basis of external properties. By any criterion, a 1 % aqueous solution of agar does form a gel when it is cooled from 95 to 20°, whereas a 1 % solution of sucrose does not but properties may be so continuous between these extremes that any dividing line would be arbitrary. Most of this Chapter is concerned with fairly permanent network structures formed from polymer solutions. As a definition of gels, this description is incomplete. Some cellulose gels, and pastes of gelatinized, starch granules, would be excluded, because they are formed by limited dispersion of solids. In other words, an arbitrary choice will be made to focus on those gels that are dilute with respect to polymer, because the information available about them at the molecular level is more precise than for others. [Pg.270]


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Aqueous dispersion properties

Aqueous properties

Dispersed starch

Dispersion Aqueous

Dispersions properties

Starch dispersion

Starch properties

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