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Manufacturer / Exporter / Supplier / Retailer Of Maize Starch Powder, Tapioca Starch, Thin Boiling Starch, Maltodextrin Powder, White Dextrin Powder, Oxidised Starch, Spray Starch, Thin Boiling Starch Powder, Cationic Starch, Liquid Glucose
As dextrins do not easily react with chemicals, they are specially suitable for application in the textile field. In textiles printing, they are used as thickeners. Free of grit and other impurities, which usually accompany lower grades of starch, they ensure that the copper rolls (used in printing) do not suffer from abrasion. In sizing, they are used with starch for increased adhesiveness. In finishing, they give desired feel and handle to the fabric. White dextrin is manufactured by partially hydrolyzing starch, using of a catalyst. The dextrinisation chemically reduces the starch molecules into smaller components. White dextrin is white in colour but with reduced viscosities. It’s cold water solubility’s rang from 25% to 65% white dextrin produce;s a light colour ed paste that set to soft but a definite gel. The higher solubility white dextrin can be used at much higher concentration to yield very soft gels. Its solution is a half –transparent plaster. White dextrin has good glutinosity and resolution. It as an indispensable excepiant for medicine food and health care industry. It is also used as an additive in the certain applications for the manufacture of textile, adhesive and dye’s.
Modified starch is an additive prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch is used as a thickening agent, stabilizer, or an emulsifier. Apart from food products, modified starch also find use in paper manufacturing, Pharmaceuticals, Textiles and various other industrial applications. Starches are modified to increase their stability against excessive heart, acid, and freezing to change their texture or to lengthen or shorten gelatinization time. It has low and uniform viscosity, which does not change much with temperature unlike native starches, which show wide variation in viscosity. The keeping qualities of the native starch also show a marked variation, i.e. considerable degradation occurs on boiling. Thin Boiling Starch's non-congealing characteristic, shorter boiling time, transparency of paste and lower viscosity ensure easy working, compared to thick boiling starches. Unlike gum and glues which require soaking, Thin Boiling Starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment.
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