Abstract: A coating composition comprising a starchy material, said material having: a number average molecular weight (Mn) of 3 500 to 20 000 Daltons, a granular structure before solubilisation, a solubility at pH 7 and 20° C. (S1) of 30-90%, and a solubility at pH 10 and 35° C. (S2) which is at least 10% greater than S1.

Abstract: A paper coating composition comprising one or more thickeners, characterised in that at least one of said one or more thickeners is a cold water swellable starch ester, methods of preparing such compositions and their use in coating paper products.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: A method for preparing a cationic cross-bonding reagent wherein the amount of cross-bonding impurities is determined and a certain quantity of a cross-bonding agent is added. This cationic cross-bonding reagent is used in a process for preparing cationic cross-bonded starches with tailor-made viscosity and excellent viscosity stability. Products with tailor-made viscosity can be used according to their need in specific applications in the wet-end of papermaking.

Abstract: The present invention relates to compositions of starch compositions consist of an anionic and a cationic starch wherein at least one o,the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high Possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.

Abstract: A dry food product which is reconstitutable with aqueous liquids to form a pulpy textured sauce, soup, juice, compote or concassee, and a process for its preparation. The dry food product consists of combining a leguminous pre-gelatinized cold swelling starch component, with dry fruit, vegetable, fungus or root substances flavoring.

Abstract: The present invention relates to compositions of starch. The compositions consist of an anionic and a cationic starch wherein at least one of the starches is waxy. The compositions are surprisingly not resulting in an agglomerated product when cooked. The compositions are used in paper or cardboard preparation. The compositions are cooked and added at the wet end of the paper production process. This results in a high possible addition level and the use of the size press is abolished. The resulting paper and board are shown to have better characteristics than the paper and board prepared with the same components which have not been mixed prior to addition but which are added separately.