Starch thickening agent

Carbohydrates. Carbohydrates (240—244) of any form are easily sulfated in the presence of solvent, using sulfating reagents such as SO —pyridine, SO —triethjlamine, SO.—trimethyl amine, or chlorosulfonic acid—pyridine. As an example, starch (qv) is sulfated using SO.—trimethyl amine at 0 to 5°C in aqueous media (16). Sulfated carbohydrate products find some use in industry as thickening agents. 

Starch succinates [39316-70-6] are also used as thickening agents in foods. The 1-octenylsuccinate half-ester [52906-93-17, sold as its sodium salt [66829-29-6], has surface active (emulsifying) properties. 

Other components in PVAc-formulations are defoamers, stabilizers, filler dispersants, preservatives, thickeners (hydroxyethylcellulose, carboxymethylcellu-lose), polyvinyl alcohols, starch, wetting agents, tackifiers, solvents (alcoholes, ketone, esters), flame retardants and others. 

Natural or synthetic, mostly low-MW molecules that reduce or suppress microbe populations in plastics. Specialised products (both organic and inorganic) which tend to be used most in plasticised materials such as PVC and polyurethanes, as well as in rubber articles. The main cause of microbial growth is the additives themselves plasticisers, starch fillers, lubricants, thickening agents and oils. 

Thickening agents can be of natural or synthetic origin. Various natural gums and starches have been used traditionally in many printing styles. The materials from which they are extracted are valuable sources of foodstuffs, so availability and cost can depend on fluctuating demand from the food industry. The properties required of an ideal thickener can be summarised as follows [352] ... 

Starch Polysaccharide (n times Glu) Used in foods as a filler and thickening agent naturally present in many foods... 

Rye starch has been tried as a gelling and thickening agent in the food industry and also in non-food applications.12 Rye starch can be substituted for potato starch. A combination of rye starch and lipids has been used in dessert mixes.16... 

Other polysaccharides have found widespread application Gums, which are complex, highly branched polysaccharides produced by plants, form very viscous solutions in water at low concentrations. Examples such as gum tragacanth have been used as thickening agents in foods in place of starch and to alter the texture of ice cream. 

Functions as an emulsifier of oils and fats in the manufacture of fluid or paste emulsions for industrial lubricants, consumer products, and textile lubricants and softeners. This waxy lipophilic surfactant is also used as a thickening agent and stabilizer for starch coatings on paper, and as a water dispersible paper size. EMEREST 2640 is also a good lubricant for channeling wire through conduit. 

The preparation of the first starch acetate, as well as the first cellulose acetate, was announced by SchUtzenberger in 1865. These acetates were prepared by heating the carbohydrates in acetic anhydride to about 140-160 . Further examination of this reaction has been made by Traquair who found that on heating starch to 90° with acetic anhydride a derivative of low acetyl content (1-4%) is obtained which is capable of forming clear, somewhat elastic films. This starch acetate, termed Feculose, was produced commercially for a time, being sold for use as a thickening agent and as a size for textiles and paper. 

In situ quantitation The reagent was not suitable for a sensitive, direct, photometric analysis. Starch hydrolysates [8-12] M,-lo9.23 A/,-98.00 Thickening agents [13,14] Aniline Diphenyl- Orthophos- Glycosides [15,18] ... 

In addition to the synthesis of polysaccharides, the transglucosylation activity of GH family 13 amylosucrase from N. polysaccharea has been employed to modify amylo-polysaccharides, underlying the interest of this enzyme for the design of novel thickening agents, resistant starches, and original carbohydrate-based dendritic nanoparticles [73, 74]. 

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