Abstract: A composition includes: at least one aliphatic or semi-aliphatic polyester containing at least 70 mol % of saturated aliphatic units, whereby the units can be obtained by polycondensation of monomers selected from among saturated hydroxyalkanoic acids having formula HO—CxH2x—COOH, saturated dicarboxylic acids having formula HOOC—CxH2x—COOH, and saturated diols having formula HO—CxH2x—OH, wherein x=1-20, preferably 1-6, the rest of the units being formed by aromatic units; and at least one alkyl ester of 1,4:3,6-dianhydro hexitol selected from among alkyl monoesters and alkyl diesters of isosorbide, isomannide and isoidide. A a method for producing one such composition and to the different uses of one such composition are also described.

Abstract: A novel solvent-free method for the cationization of a legume starch, and uses of the cationic starches thus obtained, in aqueous compositions and the paper industry, including the folding carton or paper thus obtained.

Abstract: A composition includes: at least one aliphatic or semi-aliphatic polyester containing at least 70 mol % of saturated aliphatic units, whereby the units can be obtained by polycondensation of monomers selected from among saturated hydroxyalkanoic acids having formula HO—CxH2x—COOH, saturated dicarboxylic acids having formula HOOC—CxH2x—COOH, and saturated diols having formula HO—CxH2x—OH, wherein x=1-20, preferably 1-6, the rest of the units being formed by aromatic units; and at least one alkyl ester of 1,4:3,6-dianhydro hexitol selected from among alkyl monoesters and alkyl diesters of isosorbide, isomannide and isoidide. A a method for producing one such composition and to the different uses of one such composition are also described.

Abstract: A novel solvent-free method for the cationisation of a legume starch, and uses of the cationic starches thus obtained, in aqueous compositions and the paper industry, including the folding carton or paper thus obtained.

Abstract: A method for cooking a starchy composition, includes: (a) a first step of mixing at least one starch powder with an aqueous starch fluid, wherein the ratio of the mixture of the starch powder to the aqueous starch fluid is such that the total starch content of the mixture obtained is greater than 45% by weight, and wherein the first step is carried out in a cooking chamber maintained at a temperature at least equal to the highest gelatinization temperature (GT) of all the starches present in the mixture, for a period of time sufficient to obtain a colloidal solution of starch, and (b) a second step comprising heating the colloidal solution of starch obtained in step (a), at a pressure greater than atmospheric pressure and at a temperature of between 120° C. and 180° C.

Abstract: The invention relates to a novel solvent-free method for the cationisation of a legume starch. The invention also relates to the cationic starches of legume origin thus obtained. The invention further relates to the use of the cationic starches thus obtained, originating from legumes, in the paper industry and, in particular, in the wet end of a paper-making machine. In addition, the invention relates to compositions, such as aqueous compositions, containing at least one cationic starch of legume origin. Finally, the invention relates to the folding carton or paper thus obtained, containing at least one cationic starch originating from legumes.