| 摘要 |
<p>K-2005 TITLE OF THE INVENTION: Use of Xanthan Gum in Cooked Starch to Prevent Retrogradation. : Xanthan gum, at levels of 0.1 to 10% and preferably 0.5-6%, and most preferably 4-6%, by weight of starch, prevents retrogradation of cooked or modified starch. The starch-xanthan gum blend can then be used in paper coating applications, such as in a size press or in a pigmented coating formulation.</p> |
