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CAS Number:65996-62-5
Molecular Formula of Oxidized Starch: C27H46O20
Molecular Weight of Oxidized Starch: 690.6
Oxidized Starch is a modified starch shaped, produced and manufactured by means of oxygenation of high excellence quality native tapioca starch with a changed variety of oxidizing agents and oxidized starch as are attained.
The Oxidized Starch have smaller chain sizes and length than native starches.
Oxidized Starch advances whiteness and decreases microbiological content.
Also, the hydrogen attachment reduces the propensity and tendency to retro-gradation.
Manufacturing and producing soft bodied gels of high clearness.
Oxidized Starches are the finest and best thickener for applications requiring and needful gels of low inflexibility and rigidity.
Oxidized Starch improves adhesion in batters and breading.
Thinned and diluted resolutions of highly quality oxidized starches remain strong and clear on lengthy and prolonged storage, manufacturing and making them suitable for many applications.
Oxidized starches have the versatility to be pasted through any cooking system and will improve printability, pick, ring crush, fiber lay, fold, mullen and tensile.
Oxidized starches are ideal for use as a coating base or in the coating itself.
In a coating formulation, spac oxidized starches can provide improved ink holdout, gloss, reduced picking and controlled binder migration.
The oxidized starch spacoxy is derived from high quality maize / tapioca starch.
Oxidized Starch is used extensively in paper processing applications and for in-surface sizing in sizing press.
Oxidized Starch has excellent binding properties and is used as coating binder.
Oxidized Starch imparts a starch film and thereby covers surface fibers, giving the paper superior writing as well as printing properties.
Oxidized starch, as the name suggests, is modified starch produced by means of oxygenation of starch with a variety of oxidizing agents.
Oxidized starches have shorter chain lengths than native starches.
Oxidized starches improves whiteness and reduces microbiological content.
Oxidized starches weaken the hydrogen bond and reduce the retrogradation tendency.
Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity.
Oxidized starches are used in paper production, on the basis of primary and secondary semi-finished products, for bulking and surface sizing of paper and board, increasing strength and improving the quality of paper and board.
Oxidized starches are used for yarn softening in the textile industry.
Oxidized starches are used in the construction industry for the production of insulation cardboard and acoustic tiles.
Oxidized starches are used in wafer cups for crispiness and as a thickener.
Oxidized starch is widely used in the manufacturing of paper.
Oxidised starch is a modified starch formulation with controlled viscosity and extra strong film properties.
Oxidised starch find wide application in the field of paper.
Whatever oxidizing agent is used only minor modifications of the starch molecule are achieved in normal manufacturing practice.
These are equivalent to the introduction of 1 percent w/w of carboxyl (-COOH) or 0.5 percent w/w of keto (-CO) groups or, 3.6 carboxyl and 2.9 carbonyl groups per 100 glucopyranose units.
No chlorine is introduced into the molecule and the final products usually contain only residues of sodium chloride, sodium sulfate and sulfur dioxide.
Biochemical aspects early comparative experiments pointed to inhibition of amylolysis.
In vitro digestibility by pancreatin or saliva was used to compare slightly and highly oxidized corn starch with unmodified corn starch and a reference starch.
Maltose production after a fixed interval of enzyme action was taken as a measure of digestibility.
The oxidized starch was 10-15 percent less digestible by pancreatin than unmodified starch but there was no obvious difference as regards salivary digestion.
Oxidizing amyl (or Oxyamyl) is modified starch produced by means of oxygenation of potato or maize starch and widely used in the fields where the starch solutions with a high concentration and stable viscosity needed.
Oxidised starch compared with native starch, the light transmittance and anti-retrogradation of oxidized starch increase, whereas the viscosity reduces.
The best oxidized starch can be obtained at the sodium chlorate dosage of 3%, hydrochloric acid 4%, and sulfuric acid 3% (all based on the initial starch weight), while the oxidation reaction is conducted at 50°C for 5 h.
Oxidized starches are starches treated with oxidizing agents like sodium hypochlorite (NaOCl).
The oxidizing agent can attack the glycosidic bonds hydrolysing them to alcohol (▬OH) functions or/and C▬C bonds of the glucose unit, oxidizing them to carbonyl functions of aldehydes, ketones and carboxylates.
Higher pH favors formation of carboxylate groups over aldehydes and ketones.
Some depolymerization usually occurs in the process. Introduction of carboxylate groups provides both steric hindrance and electrostatic repulsion.
Oxidation is usually carried out on whole granules and it causes the granule to dissolve, rather than swell and thicken.
The reaction can introduce up to 1.1% of carboxyl groups in the granule.
Oxidation with chlorine or sodium hypochlorite reduces the tendency of amylose to associate or retrograde.
The reaction rate of starch with hypochlorite is remarkably affected by pH, which tend to be higher at about pH 7 but becomes very slow at pH 10.
Oxidized starches are used where intermediate viscosity and soft gels are desired, and where the instability of acid-converted starches is unacceptable.
Hence, pastes of oxidized starches have a lower tendency to gel compared to those of thin-boiling (or acid hydrolized) starches of comparable viscosity.
Oxidized starches have high clarity or transmittance, low viscosity and low temperature stability.
Oxidized starche is frequently used in confectioneries for coating candies and sweets since they easily melt.
Oxidised starch (OS), with code number E 1404, is produced by the action of sodium hypochlorite over normal starch.
OS is commonly used as a thickener, stabiliser and emulsifier in various types of food.
Oxidized starch is widely used in both food and nonfood industries where film formation and adhesion properties are desired.
The major application of oxidized starch is as a surface sizing agent and a coating binder in paper industry.
Oxidized starch is produced by reaction of starch with an oxidizing agent under controlled temperature and pH.
Several oxidizing agents have been used; however, hypochlorite is the most common chemical used for the production of oxidized starch in an industrial scale.
During the course of reaction, several reactions occur which lead to the introduction of carbonyl and carboxyl groups and the degradation of starch molecules.
Hence, oxidized starch exhibits low viscosity due to depolymerization and improved stability of starch dispersion from the presence of functional groups.
Currently, for industrial practice, hypochlorite oxidation of starch is performed under conditions of mild to moderate alkalinity in order to favor production of carboxyl group which is a key component in stabilizing the viscosity of starch dispersion and minimizing retrogradation.
The oxidation results in partially converted or degraded starches that are able to produce the high fluidity pastes at high solids concentration, being classified as thinboiling starches.
Hydrogen peroxide is one of the reagents employed to produce the oxidized starches and the reactions that occur during the starch modification are described as very complex.
The oxidized starch has been widely used in many industries, particularly for the paper, textile, laundry finishing, and building materials industries to provide surface sizing and coating properties.
The oxidized starch is also becoming increasingly important in the food industry for its unique functional properties such as low viscosity, high stability, clarity, film forming, and binding properties.
The oxidized starch can be used as a coating and sealing agent in the confectionary, as an emulsifier, as a dough conditioner for the bread, as a gum arabic replacer, and as a binding agent in the batter applications.
There are several types of the oxidized starches, produced by the treatment with hypochlorite, peroxide, UV radiation, that could present the carboxyl groups in their
Oxidized Starch is a modified wheat starch which oxidized by sodium hypochlorite.
Oxidized starches have shorter chain lengths than native starches.
Oxidized Starch reduces microbiological content.
In addition, the hydrogen bonding reduces the tendency to retro-gradation.
Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels of low rigidity.
This improves adhesion in batters and breading.
Diluted solutions of highly oxidized starches remain clear on prolonged storage, making them suitable for clear, canned soups and transparent confectionery products.
Oxidized starch is also widely used in surface sizing for paper industry and for warp sizing in textile industry.
Lamination, paper coating, paper Adhesive Building materials.
The invention relates to oxidized starch, to a method of preparing oxidized starch and to the use of the oxidized starch in various applications.
Oxidized starches have been known for a long time.
The oxidation of starch is usually carried out in order to reduce the viscosity of the starch in solution or dispersion.
During the oxidation reaction, starch molecules are broken down, yielding molecules having a decreased molecular weight.
The preparation of oxidized starches is conventionally carried out by oxidation with an alkali metal hypochlorite, which is a relatively cheap oxidizing agent, or with peroxide.
Oxidized starches find many applications in industry.
Examples of common applications include the use of oxidized starch in the paper industry, for instance in coatings or surface sizing, the adhesive industry, the textile industry, and the food industry.
When used in the paper industry, properties that are greatly influenced by the oxidized starch in coatings or surface sizing include tensile strength and burst strength of the paper, bending stiffness, porosity and dry pick.
Picking of paper is commonly defined as the damage of the paper surface during a printing operation. When the printing forme is lifted off the paper, the ink is exerting a certain force on the paper.
This force increases with an increase in the viscosity and tack of the ink as well as the printing speed.
When this force exceeds a certain value, the surface of the paper will be damaged.
The value where damage occurs, is called the dry pick of the paper.
Determination of the pick velocity and the pick resistance is one of the most widely used tests performed to measure the quality of paper.
The present invention seeks to provide an oxidized starch and a process of preparing oxidized starch that can be used in papermaking and exerts excellent properties to the paper.
Oxidised Starch is particularly desired that an improved dry pick of the paper is attained, while not or hardly affecting the other properties of the paper.
Oxidised Starch is further desired that the process of preparing the oxidized starch is efficient and economical in terms of the use of resources such as starting materials, reagents and energy.
Using a blend of oxidized starches that can be obtained by a process according to the invention, a paper can be obtained that has a better dry pick than when either a regular starch or an amylopectin starch alone is used, wherein a regular starch comprises an amount of from 65 to 85 wt.% of amylopectin based on dry substance of the starch and an amylopectin starch comprises at least 95 wt.% of amylopectin based on dry substance of the starch.
Most starch types consist of granules in which two types of glucose polymers are present.
E 1404 oxidised starch is a product of oxidation of potato starch with sodium hypochlorite.
Oxidised starch orms transparent, relatively fast-gelling pastes which set to soft gels.
Oxidised starch has similar properties to gelatine and it is used for the production of solid products of low viscosity.
Oxidised starch is not prone to retrogradation and syneresis.
The viscosity of its solutions is lower than the viscosity of native-starch pastes.
Origin: Prepared by treating starch with hypochlorite,the starch is partially degraded and oxidised.
Function & characteristics: Thickening agent and stabiliser
Products:Many food products, pharmaceuticals
Acceptable Daily Intake: None determined
Dietary restrictions: None, modified starches can be used by all religious groups, vegans and vegetarians.
Feautures :
-Precise composition
-Flawless finish
-Excellent binding strength
Specifications:
-Appearance White Color Free Flowing Powder
-Ph of 10% solution
-Viscosity (Brookfield Viscometer @ 85A C in RVT Spindle No.1) 6-8 Cps
-Moisture Content 6-8 %
TRANSPORT AND STORAGE CONDITIONS OF OXIDIZED STARCH
-Handling in a well ventilated place.
-Wear suitable protective clothing.
-Avoid contact with skin and eyes.
-Avoid formation of dust and aerosols.
-Use non-sparking tools.
-Prevent fire caused by electrostatic discharge steam.
Safe storage conditions including any incompatibilities of Oxidized Starch
-Store the container tightly closed in a dry, cool and well-ventilated place.
-Store apart from foodstuff containers or incompatible materials.
In industrial water-borne coatings applied at high shear rates the molecular weight of native starch has to be reduced in order to achieve sufficient low viscosity of the starch solution.
This can commonly be performed by oxidation, which is a degrading process.
Native starch has a very high viscosity at high starch concentrations whereas the viscosity of degraded starch is not greatly affected by an increase in concentration.
This makes oxidized starch easier to use than native starch at higher concentrations.
The oxidation process is mild and is performed under controlled conditions, and this allows the oxidant to attach to the most reactive bond on the starch polymer.
Sodium hypochlorite (Paper I-IV) first oxidizes the hydroxyl groups on the starch molecules to carbonyl groups and then further to carboxyl groups.
The numbers of carboxyl and carbonyl groups on oxidized starch thus indicate the level of oxidation, at the hydroxyl groups at the C-2, C-3, and C-6 positions.
When carboxylic groups are introduced into the starch, they sterically hinder the associative tendencies of the starch molecules and the starch solution has lower tendency to retrograde.
In addition, in coating colors, the carboxylic groups help to prevent agglomeration of pigments under high shear conditions.
Derivates that have an average of two or more constituent groups per glucose unit are considered to be highly substituted starches, while those having an average of 0.2 or less are considered to have a low degree of substitution.
The starches used in the work described in this thesis had a low degree of modification.
If the pH during oxidation is not correct, other compounds may form but we have performed the oxidation under basic conditions which favor carboxylic acid formation.
The presence of carboxyl and carbonyl groups on starch sterically hinders associative tendencies (retrogradation) of starch molecules.
This effect increases the stability of cooked starch slurries considerably, and accounts for the unique properties of the various grades of oxidized starches.
The full effect of oxidation becomes apparent when the starch is cooked.
The gelatinization temperature of the starch is reduced in proportion to the degree of oxidation. The granules disintegrate when cooked and this results in a reduction in the peak viscosity.
All these properties make oxidized starches suitable as paper coating binders and in addition, the anionic character of oxidized starches prevents agglomeration of pigments in coating formulations.
Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
Oxidised starch is prepared by treating starch with sodium hypochlorite.
The starch is partially degraded and oxidised. Oxidised starches are normally whiter than unmodified starches, because pigments as minor residues in the molecules are bleached.
When heated in water, oxidised starches form clear fluid solutions. On cooling, however, the solutions are more stable or resistant to thickening and forming gels or pastes than their acid‐converted counterparts.
Oxidised starch is used in food products as a thickener, stabilizer and emulsifier.
Oxidised starch is used as a food additive (E1404) in salad dressings, mayonnaise, coffee and tea, frozen fish, fresh meat, poultry and game, fermented milk, sugars and syrups (xylose, maple syrup, sugar toppings), pasteurized cream, salt substitutes, whipped cream, reduced fat creams and fruit paste candy.
Oxidised starch is also used in pharmaceuticals as a disintegrant and used as a binder in coated paper.
Oxidised starch has E number E1404 and is approved to use as food additive in EU.
Specifications of Oxidized Starch
Product Type : Starch
Appearance : White in Colour
Moisture : 13% Max
Ash : 0.3 - 0.4%
Viscosity at 10% paste: 8+-2(And as per customer specification)
Cold Water Soluble : Less than 2%
Place Of Origin : Thailand
Properties:Stabilizer, thickener, binding and gelling agent.
Appearance of Oxidised Starch: Homogeneous powder
Colour of Oxidised Starch: White with coffee-colour tincture
Odour of Oxidised Starch: Usual for starch, without foreign odour
Weight part of moisture of Oxidised Starch: %17,0-18,6
Acid value of Oxidised Starch: 7-9
Weight part of general ash of Oxidised Starch: %not more than0,2 - 0,34
Application
Oxidizing amyl (or Oxyamyl) will help you in many different industries where the starch solutions with a high concentration and stable viscosity needed.
-as stabilizers in ice-cream and milk pudding production;
-in confectionary industry as structure creators for preparation of fillings, jellies, lukuma, deserts, soufflé, etc.
-in baking industry it improves physical properties of dough, increases its capability to hold gases;
-in paper production it is used for getting into mass and for surface sizing, increases strength and improves quality of paper and cardboard on the basis of primary and secondary semi-finished products;
-for preparation of batter coating that is used for frying of fish and meat in a production environment;
-in textile industry for yarn smoothing;
-in construction industry for production of isolation cardboard and acoustic tiles;
-in wafer cups production.
-Generally, oxidized starch from VIMAL is designed as a tool in food industry for stabilizing, thickener and structure formator.
Using our Oxyamyl give an opportunity to replace in technology process an expensive agaroid.
Oxydized by means of potassium permanganate it is great as a raw material during the production of swelling starches, dry ice-cream mixtures and also for food grade dextrin glue preparation.
Uses of Oxidized Starch
As stabilizers in milk and ice-cream dessert, pudding and dessert production and manufacturing
In confection and confectionary industry as organization and structure creators for research and preparation of lukuma, deserts, fillings, soufflé, jellies etc.
In blistering and baking industry it expands and improve physical possessions and properties of dough, increases and intensification its capability to grip and hold gases.
In paper manufacturing and production it is used for getting into mass, firm and for surface and superficial sizing, escalations and increases strength and progresses and improve quality of paper and insubstantial cardboard on the basis of primary and secondary semi-finished products and crops.
For manufacturing and preparation of batter coating or covering that is used for frying of fish and meat in a manifesting and or production environment.
In fabric and or textile industry for yarn smoothing and flattering.
In structure and construction industry for production and creation of isolation cardboard and acoustic tiles.
Paper surface sizing in size press, coating in size press modified starch spacoxy is used as pigment binder.
Spacoxy is widely used as coating binder.
The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer.
The oxidized starches present an anionic character and the intensity of the dyeing can be associated to the level of chemical modification.
The oxidized starches are more sensitive to the thermal degradation.
Oxidised starch is recommended for salad and vegetable sauces, sauces for canned meat and vegetables, dressings, mayonnaise, soups, sweet or salty puddings served as the main course or dessert, fruit filling for confectionery products, jellies and soft gummies.
Oxidised starch is used for the production of flavoured and thermised yoghurts, thermally-processed flavoured milk drinks, low-fat cream, etc.
Oxidized starches can be also used during the paper production for its upper side glueing, and as a result you will receive hard and smooth layer on the surface of the paper which will close the pores and increases the quality of printing and writing process.
Method of Producing Oxidized Starch
Kind a starch-containing substrate starch is contacted with a reagent that produces oxoammonium ion in the presence of an oxidative agent.
The reaction is preferably carried out in a liquid medium and the reaction product is separated from the medium after the reaction, washed and dried.
Starch is a naturally occuring polymer, whose derivatives are used as fillers, for gluing and in coating in the paper and board industry.
Oxidized starch derivatives as well as starch esters and cationized starch are used for surface sizing of paper, for improving strength and printing properties and as adhesives in coating to bind the pigment particles together and onto the base paper.
Industrially, starch is oxidized primarily with the aid of inorganic oxidizing agents, such as sodium hypochlorite, the viscosity of the starch dispersion being decreased to a suitable level and part of the hydroxyl groups of the starch being oxidized to carbonyl and carboxylic groups.
Uronic acid groups are obtained from the primary hydroxyl groups by oxidizing. The carboxylic groups increase the stability of the viscosity of the dispersion.
As alternative procedures for oxidizing with hypochlorite, the use of hydrogen peroxide, bromine, periodate, ozone and oxygen have been proposed, of which oxidation using hydrogen peroxide is the most promising alternative.
Conventional oxidation methods are hampered by the problem that the oxidation is not specific enough for primary OH-groups.
In the chemical oxidation procedures, in addition to the primary OH-groups, also the secondary OH-groups are oxidized to some extent.
The oxidation of the secondary OH-groups leads to the breaking of the polymer chain, depolymerisation.
Because of this more specific methods for oxidizing starch and other biosaccharides have been sought for a long time.
The very selective TEMPO derivative represents an interesting alternative for oxidation.
The TEMPO radical may, according to literature, be oxidized with the aid of hypohalites, such as hypochlorite and hypobromite.
The oxidized TEMPO oxidizes different primary alcohol groups to carboxyls.
The TEMPO-radical (2,2,6, 6-tetramethyl piperidine-1-oxyl) has been found to oxidize with a high selectivity the primary OH-groups of carbohydrate polymers.
The actual oxidizing agent is the oxoammonium ion (nitrosonium ion), which is obtained by oxidizing TEMPO first with the aid of hypohalites, such as hypochlorite and hypobromite.
The oxoammonium ion oxidizes the primary OH-groups of the carbohydrates to carbonyls which may be oxidized further to carboxyls.
TEMPO and the derivatives thereof have previously been used for oxidizing the primary hydroxyl groups of alcohols and diols to aldehydes and carboxyls as well as for oxidizing aliphatic and aromatic aldehydes to carboxyls.
In these cases, also additional catalysts have been present and the reaction has taken place in an alkaline two phase system (3-5).
TEMPO has also been used for oxidizing different polysaccharides, such as starch in an aqueous phase (6-9).
In these cases, the primary oxidizing agent has been the already mentioned hypochlorite and a catalytic amount of sodium bromide, a stronger oxidizing agent, hypobromite, being produced when these react.
The method has been stated to exhibit high selectivity and efficiency.
Hydrated aldehydes in aqueous solution are produced as intermediates; the aldehydes are further oxidized to carboxyls.
There are also known technical solutions where TEMPO has been oxidized with a superoxide which has been produced with enzymes.
A problem of prior art is that hypochlorite is not only expensive, but also harmful to the environment.
This creates problems when operating on an industrial scale.
Enzyme treatment presented in reference is carried out at anaerobic conditions and the technical solution in question is not suitable to large scale production, either.
It is an object of the present invention to eliminate the problems of the prior art and to provide a completely new method for selective oxidation of starch.
In particular, the aim of the present invention is to provide an entirely new process for oxidizing starting materials containing starch by using a reagent which produces an oxoammonium ion, such as TEMPO, the regenerating oxidizing agent of the reagent being an oxidizing agent which does not contain halides.
The invention is based on the idea that TEMPO is oxidized with the aid of an oxidizing enzyme.
Suitable oxidizing enzymes are phenoloxidases, in particular laccase and peroxidases.
Thus, the oxidation of starch can be conducted in a more environmentally friendly way with enzymes and TEMPO than oxidation with chemical oxidizing agents.
More specifically, the technical solution of the present invention is mainly characterized.
A number of considerable advantages are obtained with the aid of the present invention.
Thus, a quite selective oxidation is obtained, both carboxyl and carbonyl groups being obtained in a suitable proportion.
The halide-containing materials that are considered environmentally problematic can be eliminated by using phenoloxidase as regenerating oxidizing agent.
Oxygen functions as final electron acceptor, when the building up of difficult by-products in the reaction system is avoided, which facilitates the removal and purification of the product.
Similarly, when using an oxidizing enzyme, such as phenoloxidase, as regenerating oxidizing agent, mild reaction conditions, such as neutral or almost neutral pH and low temperature may be used.
Next, the invention will be more closely examined with the aid of a detailed description and a number of working examples.
In the description reference is made to the enclosed drawing, which schematically depicts the reactions of TEMPO in the oxidation system.
Presents the oxidation of TEMPO resulting from the chemical oxidizing agents and Figure IB gives a corresponding presentation of a solution according to the present invention, in which the oxidation is obtained by using an enzyme.
The stabile nitroxyl radical is oxidized to oxoammonium ion which oxidizes the alcohol group (RCH OH) to, e.g., aldehyde (RCHO), the oxoammonium ion being at the same time reduced to hydroxyl amine.
Hypochlorite is used as regenerating oxidizing agent and oxygen.
Also a catalytic amount of bromide is brought to the reaction.
Bromide oxidizes to hypobromite which is a stronger oxidizing agent than hypochlorite.
When using peroxidases, hydrogen peroxide may be used as electron acceptor instead of oxygen.
As already mentioned, in the invention, oxidizing (oxidative) enzymes are used.
Preferably, enzymes that catalyze the oxidizing of phenolic groups are used.
These enzymes are oxidoreductases, such as oxidases and peroxidases.
"Oxidases" are enzymes that catalyze oxidation reaction by using molecular oxygen as their substrate while "peroxidases" are enzymes that catalyze oxidation reactions by using hydrogen peroxide as their substrate.
Phenoloxidases (E.C. 1.10.3.2 benzenedioloxygen oxidoreductase) catalyze the oxidation of o- and p- substituted phenolic hydroxyl and amino/amine groups in monomeric and polymeric aromatic compounds.
The invention is, however, not limited to the indicated origins of enzymes nor to a specific isolation method, and the enzymes may be obtained by other means.
Thus it is possible to produce oxidative enzymes with microorganisms that are mutated and genetically built to produce the desired enzyme, or with other host strains to which the genes that code the enzyme are removed.
The starch to be oxidized may be any natural starch possessing an amylose/amylopectine ratio of 1 :0...0: 1.
As examples of such sources of starch may be mentioned tuber-bearing plants and cereal such as potato, wheat, barley, oat, pea, corn, rice, sago and tapioka.
The amount of laccase in the oxidation may be approximately 1...1000 nkat/g of starch.
The concentration of starch may vary on a large range, it may be, e.g., 5...35% (v/w).
The oxidation is conducted in the liquid phase, since TEMPO is water soluble preferably in water, at a temperature in the range of 10 to 70 °C, preferably 20 to 40 °C and at a pH in the range of 4 to 9.
The amount of TEMPO is 0.01 to 50 wt-%, preferably approximately 0.1 to 20 wt-% of the amount of starch.
In practice, the reaction is conducted by dissolving a selected amount of TEMPO (in the form of a stabile nitroxyl radical) in water, to which starch is suspended.
The dry-content of the suspension is usually set to approximately 0.1 to 20 wt-%.
Buffer may be added to water to set the pH of the reaction medium to a desired, suitable in view of laccase treatment, value (over 4).
After the addition of laccase, oxygen is fed to the reaction mixture, either as gas or as air while simultaneously mixing the composition.
Depending on the amount of the material to be oxidized, the feeding of oxygen lasts usually approximately 10 min - 24 h.
After the reaction the oxidized starch is separated by filtration from the liquid, washed and dried.
As already mentioned, when using peroxidases, TEMPO is oxidized with hydrogen peroxide.
As a result of oxidation according to the invention starch is obtained, a part of the primary OH-groups of which having been converted to carbonyl and carboxyl groups.
Typically, according to the present method the ratio of carbonyl groups to carboxyl groups is 1...5.
The molar mass of starch possibly decreases as a result of the oxidation, but is usually still over 300.000 g/mol, e.g., at least 400.000 g/mol.
Oxidized starch can be used as such as an additive in paper making in the wet end of a paper machine or as a coating material.
Due to the carbonyl groups, the starch is made reactive and thus the product may also be further oxidized and the carbonyl groups may be further modified.
The Role of Oxidized Starch in the Paper Industry
Oxidized starch for paper industry is used for surface sizing of paper and paperboard at the size press machine for increasing the mechanical strength, including the strength of the surface, and also as a bonding additive in the manufacture of drywall.
In many paper mills Native Maize Starch is used for web sizing and surface sizing.
But Oxidized Starch has many advantages over Native Maize starch in paper making process.
In industrial water-borne coatings applied at high shear rates the molecular weight of native starch has to be reduced in order to achieve sufficient low viscosity of the starch solution.
This can commonly be performed by oxidation, which is a degrading process.
Native starch has a very high viscosity at high starch concentrations whereas the viscosity of degraded starch is not greatly affected by an increase in concentration.
This makes oxidized starch easier to use than native starch at higher concentrations.
The oxidation process is mild and is performed under controlled conditions, and this allows the oxidant to attach to the most reactive bond on the starch polymer.
The gelatinization temperature of the starch is reduced in proportion to the degree of oxidation.
The granules disintegrate when cooked and this results in a reduction in the peak viscosity.
All these properties make oxidized starches suitable as paper coating binders and in addition, the anionic character of oxidized starches prevents agglomeration of pigments in coating formulations.
In papermaking, starch is the third largest component by weight, surpassed only by Cellulose fiber and mineral pigments. This makes the oxidised starch one of the most important raw material for the paper industry.
The main application areas for starch within the papermaking process are:
Furnish preparation prior to web formation
– Oxidised starchis used as a flocculating agent and retention aid, and to improve internal sheet strength.
Surface Sizing
– Oxidised starchis used as an adhesive to bond vessel segments and loose Fibers at the sheet surface, to enhance paper strength and stiffness, to give dimensional stability & improve offset printability
Coating
–Oxidised starch is used as a binder for pigments.
Main characteristic:
-low-viscosity corn starch of the hot method of preparation, subjected to hydrolytic oxidation
-white homogeneous powder with a grayish tinge
-no foreign smell
-humidity - no more than 14%
-conditional viscosity on VZ-4 is not more than 30°C
60°C for 6% aqueous solution (in relation to a marketable product)
-pH 5,5-7,5
-Storage: 2 year in a closed package in a cool and dry place.
Advantages of Using Oxidized Starch in Paper Industry
-Improved paper appearance with respect to brightness, gloss, smoothness of paper.
-Faster drying of inks and sharpness of print on paper.
-Can be used when a high degree of sizing is required.
-Great hand feel.
-Provides additional starch/ cellulose hydrogen bonds resulting in improved bursting strength.
-Improves the pick resistance property of paper.
Global Oxidized Starch Market: Overview
The global oxidized starch market has witnessed a remarkable growth over the years, owing to its amazing ability in reducing the microbial content from various food products.
Oxidized starch is a type of versatile product which is mainly used in the several cooking processes.
Apart from this, it also finds a major application in paper industry, where oxidized starch helps in improving the materials’ printability.
Along with this, oxidized starch is widely adopted as a coating material where it is used as a coating base.
The chain length of such special starch is shorter as compared to other starch chains.
Oxidized starch is extensively utilized in the manufacturing of wafer cups, acoustic tiles, and in cardboard isolation.
Thus, this starch is a preferred product in the construction industry.
Apart from this, other varied applications of oxidized starch have also augmented a high demand for them, which is driving the global oxidized starch market.
From the perspective of various end-use industries, the global oxidized market is segmented into paper industry, food industry, construction industry, pharmaceutical industry, and textile industry.
Among these segments, textile industry holds the major share in the global oxidized starch market.
This is because of the high use of oxidized starch in the textile industry for manufacturing of batter coating and yarn smoothing.
Such USPs are majorly driving the global oxidized starch market.
Global Oxidized Starch Market: Notable Developments
Some of the developments may help in expanding the size of the global oxidized starch market in a broad way includes:
The ingredient suppliers in the global oxidized starch market are diversifying their sources through extending beyond basic sources such as tapioca and potato.
Thus, various companies are also bolstering their capabilities.
Some of the companies in the market are exploiting oxidized starch for making gluten-free confectionery and bakery goods for several health benefits.
Various companies have acquired advanced technology to modify the production methods of oxidized starches.
This has led to their oxidized starch production on a large scale, thus, fueling growth in the global oxidized starch market.
Key companies operating in the global oxidized starch market include Universal Starch Chem Allied, Banpong Tapioca Flour Industrial Co. Ltd., Avebe U.A, and China Essence Group.
Global Oxidized Starch Market: Key Growth Dynamics
Growing Demand in Diverse Industry Verticals Fuel Oxidized Starch Market’s Growth
The oxidized starch is extensively used as a coating binder, stabilizer smoothing agent, and pigment binder.
Thus, it is highly used in a wide array of industries include construction, food, pharmaceutical, textile, and paper across the world.
Therefore, rapid adoption of oxidized starch in diverse industry verticals provide major impetus to the growth of the global oxidized starch market.
Along with this, the growth of the global oxidized starch market is further fueled by the properties of oxidized starch includes enhancing the whiteness and lowering the microbial content in several food products.
Furthermore, oxidized starch is also widely used for improving the chemical and physical properties of the numerous end products in various industries.
Rising demand for oxidized starches in confectioneries and bakery industry for improving the texture of dough, and growing demand for warp sizing from the textile industry are the major factors projected to propel expansion in the global oxidized starch market.
Along with this, various macroeconomic factors such as burgeoning population, rising disposable income in developing economies, and rapidly changing consumers’ lifestyle is also expected to fuel demand in the global oxidized starch market.
Global Oxidized Starch Market: Regional Outlook
Geographically, North America is expected to lead the global oxidized starch market during the forecast period.
This is attributed to the rapid industrialization in the region.
Along with this, increasing number of textile industry, growing demand for various bakery products, and rapid economic development could also be responsible for fueling growth in the oxidized starch market in this region.
Synonyms:
-Starch, oxidized
-Starch, bleached
-Starch, oxidised
2-[2-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-6-[4,5-dihydroxy-2-(hydroxymethyl)-6-methyloxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-3-one
-acetylated oxidized starch
-oxidized starch acetate
-starch acetate oxidized
-starch acetic acid ester oxidized
