Cationic Starch is modified starch made by chemically reacting tertiary or quaternary amines with starches extracted from nature such as cassava, corn, potatoes, and wheat. The above reaction produces a cationic containing many positively charged ammonium ions.
Cationic tapioca containing a quaternary amine group will work effectively in alkaline environments with a pH of up to 9, because it is itself always positively charged. Cationic powder containing tertiary amine groups works well only in acidic environments because it needs to use the presence of H+ ions to become cations.
This product complies with industrial hygiene and human health safety standards.
from cassava
Cationic Starch has differences in product structure as well as its characteristics compared to other modified starches as follows:
Cationic starch carries a positive charge over the entire pH base, making it attractive to negatively charged substitutes such as cellulose, pulp and some synthetic fibers, mineral solutions in suspension, slime and large molecules with biological effects
Cationic starch is usually soluble in water in all phases, does not generate heat, does not solidify at all temperatures.
Cationic
In general, cleaved starches (mainly oxidized or enzymatically converted starches) are used for surface gelatinization, while chemically modified starches (cationic, anionic or amphoteric starches) are used. ) is commonly used in the internal gluing process.
The majority of Cationic are manufactured specifically for use in the paper industry with the following applications:
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