Abstract: The adhesive compositions that include starch derivatives, plasticizers, optionally cellulose derivatives, and optionally other additives. By tailoring the composition and concentration of these components, hot melt adhesive compositions, hot melt pressure sensitive adhesive compositions, and pressure sensitive adhesives have been produced. Further, these adhesive compositions may be useful in articles including diapers, laminates, repositionable advertisements, and many more.

Abstract: A novel adhesive that finds use in a cold corrugating system has a 5 second tack at a temperature of 160° F. of at least 50±2 grams.

Abstract: The invention relates to modified wheat flour containing sodium metaphosphate Nan[PnO3n] for increasing the suspension stability of the flour. According to the invention, said modified wheat flour can be used as a substitute for starch in paper production.

Abstract: Novel starch-based glue paste compositions are disclosed composed of (i) a carrier paste containing 5 to 16 wt % of a starch selected from the group consisting of corn starch, wheat starch, rye starch, oat starch, barley starch, potato starch, tapioca starch and pea starch, each being native starch or chemically modified starch, or any mixture thereof and (ii) a main paste with a total starch content of 25 to 50 wt % composed of a mixture of 10 to 30 wt % native rice starch or an acetylated version thereof having an amylose content of 12 to 20 wt %, 1 wt % other compounds and a complementary amylopectin content of 87 to 79 wt %, and 90 to 70 wt % of a starch or mixture of starches selected from the above defined group. Processes for the manufacture of the novel glue paste compositions based on the Stein-Hall method are disclosed, as well as a premix of starches for said manufacture.

Abstract: Novel modified starch products and methods of preparation thereof are disclosed, wherein the starch products exhibit excellent water hydration and emulsion stabilization properties, while substantially maintaining individual granular structure. The modified starches are expanded or preswelled and cross-linked, preferably using a phosphate cross-linker, followed by substitution with hydrophobic moieties such as those derived from suitable acids or acid anhydrides.