Low pH preparation of cationic starches and flours

Details Low pH preparation of cationic starches and flours Low pH preparation of cationic starches and flours

1977-06-29

1978-11-28

Marquis, Melvyn I.

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

106150, 162175, C08B 3108

Patent

active

041275632

ABSTRACT:
A novel process is disclosed for preparing cationic starches and flours by reacting starch-containing materials in a dry state with a halohydrin at a pH of 9 or below without the necessity for subsequent alkali neutralization or washing. The resultant products have cationic properties remarkably superior to prior art cationic starches over a broad range of acid and alkaline pH's. In the manufacture of paper, they serve as excellent pigment retention and dry-strength improvement agents.

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