Water-based adhesives containing thermally-inhibited starches

C - Chemistry – Metallurgy – 09 – J

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C09J 103/02 (2006.01) C08B 30/12 (2006.01)

Patent

CA 2210455

Thermally-inhibited starches and flours are used in conventional water-based adhesives such as corrugating, cigarette, remoistenable, kraft adhesives. The starches or flours are thermally-inhibited by dehydrating the starch to anhydrous or substantially anhydrous and then heat-treating the starch or flour for a time and at a temperature sufficient to inhibit the starch and improve its viscosity stability. The starch or flour may be thermally or non-thermally dehydrated (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch is adjusted to at least a neutral pH prior to the dehydration.

L'invention concerne des amidons et des farines inhibés thermiquement, que l'on utilise dans les adhésifs classiques à base d'eau destinés par exemple aux ondulations, au collage des cigarettes, au collage à détrempage, ou encore au collage pour la pâte kraft. Les amidons et les farines sont thermo-inhibés par déshydratation jusqu'à présenter un état anhydre ou sensiblement anhydre, après quoi un traitement à chaud est effectué pendant une durée et à une température suffisantes pour obtenir l'inhibition souhaitée et améliorer la stabilité visqueuse du produit. La déshydratation peut être thermique ou non thermique (par exemple, extraction par alcool ou cryodessication). De préférence, on ajuste le pH de l'amidon pour qu'il corresponde au moins à un pH neutre avant la déshydratation.

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