Low pH preparation of cationic starches and flours

摘要

A novel process is disclosed for preparing cationic starches and flours by reacting starch-containing materials in a dry state with a halohydrin at a pH of 9 or below without the necessity for subsequent alkali neutralization or washing. The resultant products have cationic properties remarkably superior to prior art cationic starches over a broad range of acid and alkaline pH's. In the manufacture of paper, they serve as excellent pigment retention and dry-strength improvement agents.