PAPER CONTAINING THERMALLY-INHIBITED STARCHES

摘要

Thermally-inhibited starches and flours, preferably cationic or amphoteric starches which are optionally chemically crosslinked, are added, primarily as wet end additives, to paper stock. The starch or flour is inhibited by dehydrating to anhydrous or substantailly anhydrous and then heat treating the dehydrated starch or flour for a time and at a temperature sufficient to inhibit the starch or flour and improve its viscosity stability when dispersed in water. The dehydration may be a termal or non-thermal dehydration (e.g., by alcohol extraction or freeze-drying). Preferably, the pH of the starch or flour is adjusted to neutral or above prior to dehydration.