Starch composition

Abstract

The present invention relates to a starch composition, a method for preparing a starch composition, a method for increasing the viscosity of a starch composition and a use of a starch composition. In particular, the present invention relates to low viscosity liquid starch compositions having increased viscosity upon addition of water and associated methods and uses.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 367,081, filed on June 27, 2022, which is incorporated herein by reference in its entirety. Technical Field

[0003] The present invention relates to starch compositions, methods for preparing starch compositions, methods for increasing the viscosity of starch compositions, and uses of starch compositions. In particular, the present invention relates to low viscosity liquid starch compositions whose viscosity increases upon addition of water, and associated methods and uses. Background Art

[0004] Starch is a polymer carbohydrate formed by repeating glucose units linked by glycosidic bonds. Starch in various forms is widely used as, for example, a thickener in food and beverage production, a binder and / or filler in pharmaceuticals and detergents, a coating composition for paper, a rheology modifier for adhesives, etc.

[0005] Starch solution is widely used in the above-mentioned application. The viscosity of starch solution is increased by a method known as "starch gelatinization", which is described in detail in ROY L. WHISTLER, JAMES N. BEMILLER and EUGENE F. PASCHALL, STARCH Chemistry and Technology (1965). In short, when starch granules begin to absorb water, starch gelatinization begins. This causes starch granules to swell as water is sucked into starch granules, which increases the viscosity of starch solution. When starch granules are saturated with water and reach the maximum swelling point, the maximum viscosity is reached. If starch granules exceed the maximum swelling point, starch granules rupture, resulting in the complete gelatinization / dissolution of starch material. Typically, the starch gelatinization step occurs when starch solution is heated (i.e., cooked) or when starch is exposed to a high level of alkali. However, some starches can be gelatinized, swelled and / or dissolved at room temperature, which means that heating / cooking or alkali is not required.

[0006] Starch is usually provided in dry powder form or in aqueous solution form. Preferably, starch is provided as an aqueous solution because aqueous solutions can be more easily handled, safer and more easily mixed with other reagents. However, when aqueous starch solutions are prepared by adding water to starch materials, the starch produces a starch suspension that requires heating / cooking, or contact with alkali to induce gelatinization, or when the starch is soluble at ambient temperature, it immediately gelatinizes, swells and / or dissolves to form a highly viscous, gelatinous composition that is difficult to handle.

[0007] Starch solutions (such as native or low-level modified starches) that require heating / cooking / the presence of alkali to cause gelatinization are usually provided in the form of dry powders. Water is subsequently added and gelatinization is caused by heating / cooking / contacting with alkali. The problem is that heating / cooking cannot be carried out in all locations, so the downstream uses of these starch solutions are limited to locations where starch solutions can be heated / cooked. Heating / cooking also requires the use of energy, so these methods are not environmentally friendly. In addition, adding alkali quickly causes gelatinization, swelling and / or dissolution of starch solutions, which means that the solution contacted with alkali becomes very viscous in a short period of time. The resulting starch solutions are so viscous that they are difficult to package, transport, store and mix with other reagents. If alkali is added by the end user, the end user will need to process a highly alkaline solution to cause gelatinization. In fact, the end user is also difficult to use the starch solution that needs to add an alkaline solution to cause gelatinization, because the starch material gelatinizes and / or dissolves quickly, which is associated with the generation of a highly viscous solution that is difficult to handle and operate.

[0008] A problem with starches that gelatinize, swell and / or dissolve immediately upon addition of water, such as highly modified starches, is that the resulting starch composition is so viscous that it is difficult to package, transport and store the starch solution and to mix the solution with other agents.

[0009] There is a need to provide starch solutions having high dry solids content (and low water content) while maintaining viscosity at an acceptable level (i.e., the starch does not gelatinize immediately upon contact with water or alkali) so that the starch solution can be easily provided to the end user and subsequently used without the need to cook the solution.

[0010] WO 2010 / 133324 A1 discloses an aqueous composition characterized in that the starch composition comprises one or more anionic polysaccharides suspended in an aqueous dispersion of one or more hydrocolloids, and at a pH of 3 or less, the composition has a Brookfield viscosity (A) of less than 5000 mPas; and at a pH of 6 or more, the composition has a Brookfield viscosity (B) at least five times greater than (A). Changing the pH of the composition ensures that the composition can be transported, stored and handled at a lower viscosity, and when the pH is increased, the composition can be used by the end user at a higher viscosity. However, the problem with the composition is that in order to increase the viscosity, the user must add an alkaline substance (e.g., sodium hydroxide (NaOH)) or mix the composition with another composition having an alkaline pH. As mentioned above, it is also difficult for the end user to use a stock starch solution that requires the addition of an alkaline solution to induce gelatinization because the starch material gelatinizes and / or dissolves quickly when in contact with the alkaline solution. This is disadvantageous because a highly viscous solution is produced that is difficult to handle and manipulate in downstream applications.

[0011] EP2999718 B1 discloses an aqueous composition comprising an aqueous phase and a cold-water soluble starch material, characterized in that: the aqueous phase comprises at least a viscosity inhibitor and a hydrocolloid; and the starch material is dispersed throughout the aqueous phase. The problem with this composition is that only cold-water starch materials can be used, i.e. starch materials that can gelatinize, swell and / or dissolve in water at ambient temperature (e.g. 20°C).

[0012] These compositions cannot be used with starches that require heating / cooking or high levels of alkali to gelatinize, swell and / or dissolve in water. Thus, there is a need for improved starch solutions that can be used with a wider range of starches.

[0013] The present invention provides improved starch compositions which solve the problems associated with the prior art. Summary of the invention

[0014] Representative features of the invention are listed in the following clauses, which may exist alone or in any combination with one or more features disclosed in the text of this specification and / or the drawings.

[0015] The present invention is described in the following clauses:

[0016] 1. A liquid composition, comprising:

[0017] starch;

[0018] Gelatinization inhibitors;

[0019] a gelatinization accelerator comprising an alkali; and

[0020] The remainder to 100% by weight is water.

[0021] 2. The composition according to clause 1, wherein upon addition of water, the starch gelatinizes and / or the Brookfield viscosity of the composition increases until the concentration of the gelatinization promoter drops below a critical concentration (X).

[0022] 3. A composition according to clause 1 or 2, wherein upon addition of water, the starch gelatinizes by reducing the concentration of the gelatinization inhibitor to below a critical concentration (Y) and

[0023] / or the Brookfield viscosity increases. At this time, when the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X), the gelatinization promoter can promote the gelatinization of the starch.

[0024] 4. A composition according to claim 3, wherein the composition has a Brookfield viscosity (A) of less than 5000 mPas at 20°C-25°C and 100 rpm when the gelatinization inhibitor is equal to or higher than the critical concentration (Y), and has a viscosity (B) greater than (A) when the gelatinization inhibitor is lower than the critical concentration (Y) and the gelatinization promoter is equal to or higher than the critical concentration (X).

[0025] 5. The composition according to clause 4, wherein the Brookfield viscosity (B) is at least twice the Brookfield viscosity (A).

[0026] 6. A composition according to clause 4 or 5, wherein the composition has a Brookfield viscosity (C) less than viscosity (A) and / or (B) when the concentration of the gelling agent is below the critical concentration (X).

[0027] 7. A composition according to any preceding clause, wherein gelatinization of the starch occurs at a temperature above 30°C.

[0028] 8. A composition according to any preceding clause, wherein the starch is native starch.

[0029] 9. The composition according to clause 8, wherein the native starch is selected from: wheat starch, corn starch, waxy starch, potato starch, pea starch, tapioca starch, rice starch, sorghum starch, barley starch or a mixture of two or more thereof.

[0030] 10. The composition according to any one of clauses 1 to 7, wherein the starch is a modified starch.

[0031] 11. The composition according to clause 10, wherein the modified starch is selected from: oxidized starch, acid-hydrolyzed starch, thermally modified starch, starch ether or a mixture of two or more thereof.

[0032] 12. The composition according to clause 11, wherein the starch ether is selected from: cationic starch, hydroxypropyl starch, cross-linked starch, anionic starch or a mixture of two or more thereof.

[0033] 13. A composition according to any preceding clause, wherein the starch is present in an amount of at most 45 wt%, preferably at most 35 wt%, even more preferably at most 25 wt%.

[0034] 14. A composition according to any preceding clause, wherein the gelatinization inhibitor is water-soluble.

[0035] 15. A composition according to any preceding clause, wherein the gelatinization inhibitor is selected from: carbohydrates, alcohols, polyols, synthetic polymers and / or oligomers, amines, amides or mixtures of two or more thereof.

[0036] 16. A composition according to any preceding clause, wherein the gelatinization inhibitor comprises a carbohydrate selected from the group consisting of glucose, fructose, syrup, sucrose, maltodextrin, lactose, galactose, xylose, arabinose, ribose, hemicellulose syrup, cellulose syrup or a mixture of two or more thereof.

[0037] 17. A composition according to clause 16, wherein the gelatinization inhibitor comprises glucose syrup.

[0038] 18. A composition according to any preceding clause, wherein the gelatinization inhibitor comprises a polyol selected from the group consisting of glycols, glycerol, sorbitol, mannitol, maltitol, xylitol, erythritol, sugar alcohols, propylene glycol, ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG), tetraethylene glycol or a mixture of two or more thereof.

[0039] 19. The composition according to clause 18, wherein the gelatinization inhibitor comprises glycerol.

[0040] 20. A composition according to any preceding clause, wherein the gelatinization inhibitor comprises an amine or amide selected from urea, formamide, alkanolamine, ethanolamine, triethanolamine or a polyamine or a mixture of two or more thereof.

[0041] 21. A composition according to any preceding clause, wherein the gelatinization inhibitor is present in an amount of up to 70 wt%, preferably up to 60 wt%, even more preferably 50 wt%.

[0042] 22. A composition according to any preceding clause, wherein the gelling agent is configured to render the pH of the composition alkaline, preferably to a pH of 11 or greater.

[0043] 23. A composition according to any preceding clause, wherein the gelling agent is sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, ammonium hydroxide, potassium carbonate, barium hydroxide, sodium silicate or a mixture of two or more thereof.

[0044] 24. A composition according to any preceding clause, wherein the gelling agent is present in an amount of up to 25 wt%, preferably up to 5 wt%.

[0045] 25. A composition according to any preceding clause, wherein the water content is 70 wt% or less, preferably wherein the water content is 30 wt% or less.

[0046] 26. A composition according to any preceding clause, wherein the composition comprises:

[0047] a. 35% to 70% by weight of the gelatinization inhibitor;

[0048] b. 20% to 35% by weight of starch;

[0049] c. 2% to 20% by weight of the gelatinization accelerator; and

[0050] d. The remaining amount of water.

[0051] 27. A composition according to clause 26, wherein:

[0052] a. The gelatinization inhibitor is glycerol, sorbitol, sugar or glucose syrup;

[0053] b. the starch is corn starch or wheat starch; and

[0054] c. The gelatinization accelerator is sodium hydroxide.

[0055] 28. A composition according to clause 26 or 27, wherein the composition comprises:

[0056] a. 50% by weight of glycerol;

[0057] b. 25% by weight corn starch;

[0058] c. 5% by weight of sodium hydroxide; and

[0059] d. 20% water by weight.

[0060] 29. A composition according to clause 26 or 27, wherein the composition comprises:

[0061] a. 40% by weight glucose syrup;

[0062] b. 25% by weight corn starch;

[0063] c. 5% by weight of sodium hydroxide; and

[0064] d. 30% water by weight.

[0065] 30. A composition according to any preceding clause, wherein the composition has a pH above 7, preferably a pH of 11 or greater.

[0066] 31. A composition according to any preceding clause, further comprising a polymer, preferably a latex, such as styrene-butadiene latex or polyvinyl alcohol.

[0067] 32. A method of preparing a composition according to any one of clauses 1 to 31, the method comprising mixing the starch, a gelatinization inhibitor and a gelatinization promoter with water.

[0068] 33. A method according to clause 32, wherein the method comprises adding the gelatinization inhibitor to a pre-made mixture of water and gelatinization promoter and mixing, and subsequently adding the starch material and mixing.

[0069] 34. The method according to clause 32, wherein the method comprises:

[0070] a. mixing the gelatinization inhibitor with water;

[0071] b. adding the starch and mixing to produce a uniform suspension; and

[0072] c. Add the gelatinization accelerator and mix.

[0073] 35. The method according to clauses 32 to 34, further comprising adding a polymer to the composition and mixing, preferably wherein the polymer is a latex.

[0074] 36. A method of promoting gelatinization and / or increasing the viscosity of a composition according to any one of clauses 1 to 31, the method comprising adding water to the composition, or adding the composition to water.

[0075] 37. The method according to clause 36, wherein the water is added to the composition or the composition is added to water in two or more additions.

[0076] 38. The method according to clause 36 or 37, wherein water is added to the composition or the composition is added to water until the concentration of the gelatinization promoter reaches a critical concentration (X).

[0077] 39. A method according to clauses 36 to 38, wherein water is added to the composition or the composition is added to water to achieve a composition:water ratio in the range of 1:0.1 to 1:100.

[0078] 40. The method according to clause 39, wherein the ratio of composition:water is in the range of 1:0.1 to 1:5.

[0079] 41. A method according to any one of clauses 36 to 40, comprising a first step comprising adding water to the composition or adding the composition to water to produce a first dilution composition having a composition:water ratio in the range of 1:0.1 to 1:5; and the method further comprises one or more steps of adding water to the first dilution composition or adding the first dilution composition to water to produce a final dilution composition having a composition:water ratio in the range of 1:0.1 to 1:100.

[0080] 42. A dilution composition comprising a composition according to any one of clauses 1 to 32 and water, the ratio of composition:water being in the range of 1:0.1 to 1:100.

[0081] 43. An aqueous composition prepared by the method according to any one of clauses 32 to 41.

[0082] 44. Use of a composition according to any one of clauses 1 to 31 , 42 or 43.

[0083] 45. Use of a composition according to clause 44, wherein the composition is used as an adhesive, a binder, a coating, a paper coating, a rheology modifier, a 3D printing material, a sealant, a foam-generating material, used in papermaking, in fertilizers, on seeds, to increase oil recovery, to limit the distribution of substances, to limit the diffusion of particles and / or solids, or as a suspension aid. DETAILED DESCRIPTION

[0084] The words "comprise," "have," "contain," and "include," and other forms thereof, are intended to be equivalent in meaning and to be open ended, in that one or more items following any of these words are not meant to be an exhaustive list of such one or more items, or to be limited to the listed one or more items. It must also be noted that, as used herein and in the appended claims, the singular forms "a / kind," and "the / said" include plural references unless the context clearly indicates otherwise. Although any systems and methods similar or equivalent to the systems and methods described herein can be used in the practice or testing of embodiments of the present disclosure, the preferred systems and methods are now described.

[0085] Listed below are some terms used to describe the present invention:

[0086] "Balance of water" refers to the amount of water in the composition to ensure that the weight percentage of the composition constitutes 100%. For example, if the composition contains 70% of the total weight percentage of the components, the balance of water added to the composition will be 30%. It will fall within the common knowledge of the skilled person to be able to determine the required balance of water and act accordingly.

[0087] “Critical concentration” means:

[0088] ● the minimum concentration of the gelatinization promoter required to promote the gelatinization, swelling and / or dissolution of starch (critical concentration X); or

[0089] • The minimum concentration of gelatinization inhibitor required to prevent gelatinization, swelling and / or dissolution of the starch in the composition (critical concentration (Y)).

[0090] When water is added, the concentration of gelatinization promoter and gelatinization inhibitor will be reduced due to the dilution of the composition. If the resulting concentration of gelatinization inhibitor is equal to or higher than the critical concentration (Y), whether the gelatinization promoter is equal to, higher than or lower than the critical concentration (X), there will be sufficient levels of gelatinization inhibitor to prevent starch from undergoing gelatinization, swelling and / or dissolution via the action of the gelatinization promoter. However, once the concentration of the gelatinization inhibitor drops below the critical concentration (Y) and the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X), the gelatinization promoter will be able to cause gelatinization, swelling and / or dissolution of the starch, thereby increasing the viscosity of the composition. If the amount of water added is sufficient to cause the concentration of the gelatinization promoter to drop below the critical concentration (X), whether the concentration of the gelatinization inhibitor is equal to, higher than or lower than the critical concentration (Y), the viscosity of the composition will be reduced. It is clear to the technician that the critical concentrations (X) and (Y) will depend on a variety of factors, for example, the type of starch, gelatinization inhibitor and gelatinization promoter used in the composition, the temperature and method used to dilute the composition. The technician will be able to determine the critical concentration (X) and (Y) of a specific starch composition by measuring the viscosity of a starch composition with different concentrations of a gelatinization inhibitor and / or a gelatinization accelerator. For example, in order to determine the critical concentration (X) of a gelatinization accelerator, the technician can prepare a serial dilution multiple of a starch composition (using a specific dilution method) with a known amount of a gelatinization accelerator and measure the viscosity of each diluted sample. The amount of gelatinization accelerator can be calculated based on the dilution level (for example, adding an equal volume of water to a composition comprising 5% by weight of a gelatinization accelerator will produce a diluted composition containing 2.5% by weight of a gelatinization accelerator). The viscosity of the diluted solution can be measured, and the critical concentration (X) can be determined by identifying the dilution level that causes the gelatinization promoting ability to be lost. The technician can easily compare the diluted solution with the same starch composition lacking a gelatinization accelerator to determine the viscosity level indicating that the starch composition cannot be gelatinized. A similar method can be used to determine the critical concentration (Y) of a gelatinization inhibitor. Starch compositions with a fixed level of gelatinization promoter (e.g., 5% by weight) but different weight percentages of gelatinization inhibitor (e.g., 50%, 40%, 30%, etc.) can be prepared, and the viscosity of these solutions can be measured. Compositions with a certain weight percentage of gelatinization inhibitor that are able to gelatinize and become more viscous are below the critical concentration (Y), and compositions with a certain weight percentage of gelatinization inhibitor that do not gelatinize are at or above the critical concentration (Y). By preparing solutions with different weight percentages of gelatinization inhibitor and comparing the viscosities of these solutions, a skilled person can easily determine the minimum weight percentage of gelatinization inhibitor required to prevent gelatinization of the starch material, and thus determine the critical concentration (Y).

[0091] "Gelatinization promoter" refers to any compound that can increase the viscosity of a composition by initiating gelatinization of a starch material in the composition when used according to the present invention, compared to an otherwise equivalent composition without the presence of a gelatinization promoter. A gelatinization promoter can initiate gelatinization to promote granular swelling of the starch material, thereby increasing the viscosity of the composition. A gelatinization promoter can cause maximum swelling of starch granules and final rupture of starch granules. The result of granular rupture is the dissolution of the starch material. Therefore, if the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X) and the concentration of the gelatinization inhibitor is lower than the critical concentration (Y), it is considered that the composition of the present invention has increased swelling, gelatinization and / or viscosity compared to its equivalent without a gelatinization promoter. Explained in another way, if the appropriate balance between the critical concentrations (X) and (Y) is met, the gelatinization promoter will be able to promote or increase swelling, gelatinization and / or dissolution of the starch material in the composition to increase the viscosity of the composition. Examples of gelatinization promoters include sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, ammonium hydroxide, potassium carbonate, barium hydroxide, sodium silicate, or a mixture of two or more thereof.

[0092] "Gelatinization inhibitor" refers to any compound that, when used according to the present invention at or above a critical concentration (Y), is capable of preventing the gelatinization, swelling and / or dissolution of starch materials in a composition compared to an otherwise equivalent composition in the absence of the gelatinization inhibitor (thus the composition of the present invention would be considered to have a reduced viscosity compared to an equivalent composition without the gelatinization inhibitor). Explained another way, if the concentration of the gelatinization inhibitor is equal to or above the critical concentration (Y), the gelatinization inhibitor will be able to prevent or limit the swelling, gelatinization and / or dissolution of starch materials in the composition, thereby maintaining a low viscosity level of the composition. Examples of gelatinization inhibitors include carbohydrates, alcohols, polyols, synthetic polymers and / or oligomers, amines, amides, or mixtures of two or more thereof, such as glucose, fructose, syrup, sucrose, maltodextrin, lactose, galactose, xylose, arabinose, ribose, hemicellulose syrup, cellulose syrup, glycols, glycerol, sorbitol, mannitol, maltitol, xylitol, erythritol, sugar alcohols, propylene glycol, ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG), tetraethylene glycol, urea, formamide, alkanolamine, ethanolamine, triethanolamine, or polyamines.

[0093] "Gelatinization, swelling or dissolution" refers to the various stages in the "starch gelatinization" process, where "gelatinization" is caused by the starch granules absorbing water and increasing in size (i.e., "swelling") until they reach the "maximum swelling" point (i.e., when the starch granules are saturated with water). As the starch granules absorb water and swell, the amount of water in the composition decreases, causing an increase in viscosity. Once the maximum swelling is reached, the starch solution is in its most viscous state. When the maximum swelling is exceeded, the starch granules eventually break and burst, which allows the starch to enter the solution ("dissolve"), thereby slightly reducing the viscosity of the starch composition, resulting in complete gelatinization of the starch material. For starch that does not swell or dissolve in cold water, increasing the temperature or pH of the solution will cause gelatinization, swelling and / or dissolution of the starch.

[0094] A "liquid composition" generally refers to a composition that is liquid above a certain water content. However, the skilled person will appreciate that some substances, such as ethanol and glycerol, are liquid despite the presence of water.

[0095] In the context of the present invention, "maximum swelling" refers to the point at which the starch granules in the starch solution have absorbed the maximum amount of water possible (i.e., they are saturated). At this point, the starch solution will be in its most viscous state. If the starch granules absorb more water, this will cause the starch granules to rupture, thereby causing the dissolution of the starch material and the production of a highly viscous starch paste. Compared to the starch solution at maximum swelling, this starch paste has a lower level of viscosity, but the viscosity will be higher than the viscosity of the starch solution before gelatinization occurs.

[0096] "Modified starch" means that the native starch has been exposed to physical, enzymatic or chemical treatment to change the properties of the native starch. For example, the native starch can be modified to increase the stability against overheating. Non-limiting examples of modified starch include: oxidized starch, acid-hydrolyzed starch, thermally modified starch, starch ethers (e.g., cationic starch, hydroxypropyl starch, cross-linked starch, anionic starch) or a mixture of two or more thereof.

[0097] As used herein, "native starch" is starch found in nature, such as starch from plants. Typical sources of these starches are cereals, tubers and roots, legumes (including peas, chickpeas, lentils, beans, lupines and mung beans) and fruits. The natural source can be any variety, including but not limited to corn, potatoes, sweet potatoes, barley, wheat, rice, sago, kudzu, amaranth, cassava (manioc), arrowroot, canna, peas, bananas, quinoa, oats, rye, millet, triticale and sorghum, and their low-amylose (waxy) and high-amylose varieties.

[0098] "Weight percent (%)" refers to the weight percent of a component of a composition in grams per 100 grams of the composition. For example, if the composition contains 10 weight percent starch, then there are 10 grams of starch per 100 grams of the composition.

[0099] "Polymer" refers to a substance or material composed of very large molecules, or macromolecules, that are made up of repeating subunits.

[0100] "Polyol" refers to an alcohol containing multiple hydroxyl groups. Non-limiting examples include glycols, glycerol, and sorbitol.

[0101] "Composition:water ratio" refers to the relative amounts of the initial / stock composition and water used to prepare the diluted composition having an increased viscosity. For example, if the diluted composition comprises a 1:1 ratio of composition:water, the diluted composition contains equal parts by weight of the initial composition and water, while if the diluted composition comprises a 1:10 ratio of composition:water, the diluted composition contains 1 part initial composition and 10 parts water.

[0102] Starch composition

[0103] One aspect of the present invention relates to improved starch compositions.

[0104] When water is added, the starch composition of the present invention can increase viscosity. This is achieved by reducing the concentration of the gelatinization inhibitor by the addition of water, so that the alkali contained in the gelatinization promoter can initiate the gelatinization process of the starch material. During the gelatinization process of the starch material, the starch absorbs water and begins to swell, which leads to an increase in viscosity. When the starch granules reach maximum swelling, the maximum viscosity is reached. Since the viscosity of the composition is increased by adding water, the composition can be transported, supplied and stored as a stock liquid composition with a lower viscosity, while maintaining a high starch percentage and a low water content, and the viscosity of the composition can be subsequently increased by adding water. This avoids the complications associated with the transportation of highly viscous compositions typical of starch compositions that gelatinize immediately in the presence of alkali and / or water, and also avoids the need to use potentially hazardous chemicals that change pH to increase viscosity. In addition, there is no need to cook the starch to initiate the gelatinization process, which means that the starch composition of the present invention can be used by all end users, regardless of whether he (she) has facilities for heating / cooking the starch composition, which has environmental benefits because no energy is required to heat / cook the starch composition. In addition, the gelatinization of starch can be achieved directly by the end user by mixing with water. For example, by spraying or coating the composition onto a wet surface, or conversely, by adding or spraying water onto the surface of a material containing the composition, resulting in immediate gelatinization and immobilization of the starch material on the surface.

[0105] Thus, the starch compositions of the present invention represent an improvement over known starch compositions.

[0106] In some examples, the Brookfield viscosity of the composition increases upon addition of water until the concentration of the gelatinization promoter drops below the critical concentration (X). Preferably, upon addition of water, the Brookfield viscosity of the composition increases by reducing the concentration of the gelatinization inhibitor to below the critical concentration (Y), at which point the gelatinization promoter is able to promote gelatinization of starch when the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X). Even more preferably, using a suitable spindle, the composition has a Brookfield viscosity (A) of less than 5000 mPas at 20°C-25°C and 100 rpm when the gelatinization inhibitor is equal to or higher than the critical concentration (Y), and has a viscosity (B) greater than (A) (e.g., at least twice that of (A)) when the gelatinization inhibitor is below the critical concentration (Y) and the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X), and has a Brookfield viscosity (C) less than viscosity (A) and / or (B) when the concentration of the gelatinization promoter is below the critical concentration (X).

[0107] In some examples, gelatinization of starch occurs at a temperature above 30°C. This has the following advantages: the composition will have a low viscosity at a temperature at or near room temperature because gelatinization of the starch material cannot occur immediately at or near room temperature. Once the level of the gelatinization inhibitor is below the critical concentration (Y) and the concentration of the gelatinization promoter is above the critical concentration (X), the gelatinization promoter can act to initiate gelatinization, swelling and / or dissolution of the starch. This avoids the need to use high temperatures to cause gelatinization, swelling and / or dissolution of the starch, and ensures that the viscosity of the composition remains low, which has the following advantages: the composition can be easily transported, handled and used in downstream applications.

[0108] In some examples, starch is native starch, preferably wheat starch, corn starch, waxy starch, potato starch, pea starch, tapioca starch, rice starch, sorghum starch, barley starch or a mixture of two or more thereof. Alternatively, starch is modified starch, preferably oxidized starch, acid-decomposed starch, thermally modified starch, starch ether (such as cationic starch, hydroxypropyl starch, cross-linked starch (such as by urea-formaldehyde resin, epichlorohydrin, polyglycidyl ether, sodium trimetaphosphate, polyphosphate cross-linked), anionic starch or a mixture of two or more thereof) or a mixture of two or more thereof. In some examples, starch includes multiple levels of modification, that is, any modification indicated above for modified starch may be included. Non-limiting examples include cross-linked cationic starch or thin hydroxypropyl starch or cross-linked starch ether. In some examples, starch is selected from: wheat starch or corn starch.

[0109] In some examples, starch is present in an amount of up to 45% by weight, preferably 25% by weight. In some examples, starch is present in an amount of 5% to 45% by weight. In some examples, starch is present in an amount of 15% to 35% by weight. In some examples, starch is present in an amount of 20% to 30% by weight. In some examples, starch is present in an amount of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% by weight. In some examples, starch is present in 25% by weight.

[0110] In some examples, the gelatinization inhibitor is water soluble.Preferably, the gelatinization inhibitor is selected from carbohydrates, alcohols, polyols, synthetic polymers and / or oligomers, amines, amides or a mixture of two or more thereof.

[0111] Preferably, the gelatinization inhibitor comprises a carbohydrate selected from the following: glucose, fructose, syrup, sucrose, maltodextrin, lactose, galactose, xylose, arabinose, ribose, hemicellulose syrup, cellulose syrup or a mixture of two or more thereof. Alternatively, the gelatinization inhibitor comprises a polyol selected from the following: glycol, glycerol, sorbitol, mannitol, maltitol, xylitol, erythritol, sugar alcohol, propylene glycol, ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG), tetraethylene glycol or a mixture of two or more thereof. Alternatively, the gelatinization inhibitor comprises an amine or amide selected from the following: urea, formamide, alkanolamine, ethanolamine, triethanolamine or polyamine or a mixture of two or more thereof.

[0112] In some examples, the gelatinization inhibitor is present in an amount of up to 70% by weight, preferably up to 50% by weight. In some examples, the gelatinization inhibitor is present in an amount of 5% to 70% by weight. In some examples, the gelatinization inhibitor is present in an amount of 20% to 70% by weight. In some examples, the gelatinization inhibitor is present in an amount of 20% to 60% by weight. In some examples, the gelatinization inhibitor is present in an amount of 30% to 50% by weight. In some examples, the gelatinization inhibitor is present in an amount of 40% to 50% by weight. In some examples, the gelatinization inhibitor is present in an amount of 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70% by weight. In some examples, the gelatinization inhibitor is present in 50% by weight.

[0113] In some examples, the gelatinization promoter is configured to make the pH of the composition alkaline, preferably the pH is higher than 7, more preferably the pH is at least 8, more preferably at least 9, more preferably at least 10, and most preferably the pH is 11 or greater. Preferably, the gelatinization promoter is sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, ammonium hydroxide, potassium carbonate, barium hydroxide, sodium silicate, or a mixture of two or more thereof.

[0114] In some examples, the gelatinization promoter is present in an amount of up to 25 wt%, preferably up to 5 wt%. In some examples, the gelatinization promoter is present in an amount of 0.5 wt% to 25 wt%. In some examples, the gelatinization promoter is present in an amount of 3 wt% to 20 wt%. In some examples, the gelatinization promoter is present in an amount of 3 wt% to 10 wt%. In some examples, the gelatinization promoter is present in an amount of 5 wt%.

[0115] In some examples, the water content is 70 wt % or less, preferably wherein the water content is less than 50 wt %. Even more preferably, the water content is less than 30 wt %. The technician will be able to easily determine the amount of water required to ensure that the weight percentage of the composition is equal to 100%. In some examples, the water content is 15 wt % to 70 wt %. In some examples, the water content is 20 wt % to 60 wt %. In some examples, the water content is 30 wt % to 50 wt %. In some examples, the water content is 15 wt %, 20 wt %, 25 wt %, 30 wt %, 35 wt %, 40 wt %, 45 wt %, 50 wt %, 60 wt %, 65 wt % or 70 wt %. In some examples, the water content is 20 wt %.

[0116] In one example, the composition comprises 35% to 70% by weight of a gelatinization inhibitor; 20% to 35% by weight of starch; 2% to 20% by weight of a gelatinization promoter; and the balance of water. Preferably, the gelatinization inhibitor is glycerol, sorbitol, sugar or glucose syrup; the starch is corn starch or wheat starch; and the gelatinization promoter is sodium hydroxide. Even more preferably, the composition comprises 50% or 40% by weight of glycerol or glucose syrup, 25% by weight of corn starch or wheat starch, 5% by weight of sodium hydroxide, and 30% by weight of water.

[0117] In some examples, the composition has a pH above 7, preferably a pH of 11 or greater. In some examples, the pH of the composition is 7 to 14. In some examples, the pH of the composition is 11 to 14. In some examples, the pH of the composition is 12 to 14. In some examples, the pH of the composition is 7, 8, 9, 10, 11, 12, 13 or 14. In some examples, the pH of the composition is 13.

[0118] In some examples, the composition further comprises a polymer. Preferably, the composition further comprises a latex such as styrene butadiene (SBR) latex or polyvinyl alcohol.

[0119] Method for preparing the composition

[0120] Another aspect of the present invention relates to a method for preparing a composition. The method for preparing a composition comprises mixing starch, a gelatinization inhibitor and a gelatinization promoter with water. In one embodiment, the gelatinization inhibitor may be added to a pre-made mixture of water and a gelatinization promoter and then mixed therewith, and then the starch material may be added and mixed. Preferably, the method comprises a method for preparing a composition in the following steps:

[0121] 1. Mix the gelatinization inhibitor with water;

[0122] 2. Add starch and mix to create a uniform suspension; and

[0123] 3. Add gelatinization accelerator and mix.

[0124] In some examples, additional ingredients may be added to the composition. Preferably, a polymer is added to the composition. Preferably, the polymer is a latex.

[0125] One aspect of the present invention also relates to a composition produced by the above preparation method.

[0126] Method for increasing viscosity of composition

[0127] Another aspect of the present invention relates to a method of increasing the viscosity of a composition. The method comprises adding water to the composition. Alternatively, the method comprises adding the composition to water.

[0128] In some examples, the water added to the composition or the composition added to the water is added in two or more portions, ie, in a stepwise manner.

[0129] In some examples, water or composition is added until the maximum swelling and / or dissolution point of starch is reached. Alternatively, a certain amount of water or composition can be added to reach a desired viscosity level, which is lower than the viscosity reached at the maximum swelling and / or dissolution of the starch material.

[0130] In some examples, water or composition is added to achieve a composition:water ratio in the range of 1:0.1 to 1:100, preferably in the range of 1:01 to 1:5.

[0131] In some examples, the method includes a first step comprising adding water to the composition or the composition to water to produce a first dilution composition wherein the ratio of composition:water is in the range of 1:0.1 to 1:5; and the method further comprises one or more steps of adding water to the first dilution composition or the first dilution composition to water to produce a final dilution composition wherein the ratio of composition:water is in the range of 1:0.1 to 1:100.

[0132] One aspect of the present invention also relates to a diluted composition produced by the above-described method of increasing the viscosity of a (stock solution) composition.

[0133] Dilution composition

[0134] Another aspect of the present invention relates to a dilution composition comprising the above-mentioned stock solution composition and water, wherein the ratio of composition: water is in the range of 1:0.1 to 1:100. Adding water to the stock solution composition produces a dilution composition having a viscosity higher than that of the stock solution composition. These dilution compositions can be used by end users who require the composition to have a higher viscosity. The technician will understand that it is not necessary to actually add water to the composition to increase the viscosity / promote its gelatinization / dissolution of the starch material, and the composition only needs to be in contact with water to promote the gelatinization of the starch solution and the associated viscosity increase. For example, the stock solution composition can be in contact with water during use (e.g., by spraying, online mixing, etc.) without producing a second stock solution. In a specific example, the starch material can be coated with a composition or water, and then subsequently sprayed with water or a composition, respectively, to promote the gelatinization of the material and the associated viscosity increase directly on the material.

[0135] Use of the composition

[0136] Another aspect of the invention relates to the use of the composition. Preferably, the composition is used as an adhesive, binder, coating, paper coating, rheology modifier, 3D printing material, sealant, foam-generating material, used in papermaking, in fertilizers, on seeds, to improve oil recovery, limit the distribution of substances, limit the diffusion of particles and / or solids, or as a suspension aid.

[0137] Example

[0138] The following is a non-limiting example discussing the advantages of the present invention with reference to a table.The embodiments set forth herein are merely examples of many possible examples.

[0139] Example 1: Preparation of corn starch composition

[0140] A liquid starch composition according to the present invention was prepared.

[0141] In this non-limiting example, the composition according to the invention was prepared using the following method:

[0142] 1. Add 27.3 g of water to a beaker. Add 252.5 g of glycerol (99% dry solids) and stir the composition at 800 revolutions per minute (rpm) for 1 minute at room temperature using an IKA RW28 equipped with an R1324 propeller stirrer.

[0143] 2. 142.05 g corn starch material (C*Gel 03401 (88% dry matter) from Cargill) was slowly added to the composition of step 1 and stirred for 1 minute as described above until a uniform suspension was obtained.

[0144] 3. Add 78.1 g of sodium hydroxide solution (32% dry solids) to the composition of step 2 and stir for 1 minute as above.

[0145] 4. The resulting composition was stirred for an additional 5 minutes.

[0146] The resulting composition (Composition 1) had a dry solid percentage of 80%, a water content of 20%, and a Brookfield viscosity (100 rpm) of 277 mPas.

[0147] The ingredients and properties of Composition 1 are detailed in Table 1. The Brookfield viscosity was measured by placing the composition in a 600 mL glass beaker and adjusting the temperature to 20°C. Based on the viscosity of the composition, a spindle was selected according to the manufacturer's instructions and carefully secured to a Brookfield viscometer DV-II+. The glass beaker was then placed on the viscometer (set at 100 rpm) so that the spindle was at least partially covered by the sample. The viscosity of the sample was then measured according to the manufacturer's instructions.

[0148] Table 1 .

[0149] Table 1 Composition 1 water 27.3 glycerin 252.53 Starch material (C*Gel 03401 purchased from Cargill) 142.05 Sodium hydroxide solution 78.13 Total dry solids (%) 80 Brookfield viscosity (10 minutes after preparation) 277.6 pH 13.1

[0150] As shown in Table 1, the composition has a high dry solids percentage (i.e., 80%) while also having an acceptable viscosity level. Thus, the present invention provides a composition having a high starch concentration that is not so viscous as to be difficult to handle. Thus, the composition of the present invention is extremely easy to handle and can be transported, handled, and stored for downstream applications.

[0151] Example 2: Increasing the viscosity of starch composition 1

[0152] The following non-limiting example describes how the viscosity of the starch composition listed as "Composition 1" in Table 1 is increased.

[0153] Specifically, the starch composition 1 of equal amount (100g) and water are combined and mixed, produce wherein composition: the ratio of water is 1: 1 composition.The addition of water reduces the concentration of glycerol to a concentration lower than that capable of suppressing corn starch gelatinization, while maintaining enough NaOH concentrations to promote corn starch gelatinization, thereby causing the gel / paste of high viscosity to be produced due to the gelatinization of corn starch. The obtained starch solution is so dense that it is difficult to measure viscosity. However, viscosity will be greater than 15000mPas, because the viscosity lower than this value can be easily measured.

[0154] Example 3: Preparation of wheat starch composition

[0155] Another non-limiting starch composition was prepared.

[0156] A starch composition (Composition 2) was prepared using the method used in Example 1, except that wheat starch (C*Flex 20002 (88.2% dry solids) purchased from Cargill) was used instead of corn starch. A corresponding starch composition (Composition 3) without NaOH (gelatinization promoter) was also prepared. The ingredients and properties of each composition are shown in Table 2.

[0157] Table 2 .

[0158] Element Composition 2 Composition 3 water 27.30 27.3 C*Flex 20002(wheat starch) 142.05 142.05 glycerin 252.50 252.50 Sodium hydroxide solution 78.1 0 total 499.95 421.85 Total dry solids (%) 80 88 pH 12.8 7.9 Viscosity 326 690*

[0159] *Due to the higher percentage of solids in Composition 3, the viscosity of this composition is greater than that of Composition 2.

[0160] Example 4: Increasing the viscosity of composition 2

[0161] Water was added to Composition 2 and Composition 3 to produce dilution compositions having the following composition: water ratios: 1:0.5 (Composition 2 only), 1:1, 1:4, and 1:9. The preparation of dilution compositions wherein the composition: water ratio was 1:9 was achieved in two ways:

[0162] 1. Add 9 parts of water directly to 1 part of the stock composition; or

[0163] 2. Stepwise approach: that is, an initial dilution containing 4 parts water and 1 part stock composition is produced, and after 1 minute, water is added to the initial dilution to produce a further diluted composition in which the ratio of composition:water is 1:9.

[0164] As shown in Table 3, the viscosity of Composition 2 increased upon addition of water. Specifically, preparation of dilution compositions containing composition: water at ratios of 1:0.5, 1:1, and 1:4 resulted in increased viscosity. The same increase in viscosity was not observed in Composition 3, which was due to the lack of sodium hydroxide to promote gelatinization and / or dissolution of wheat starch.

[0165] When a 1:9 dilution of composition: water was prepared by adding 9 parts of water directly to 1 part of composition 2, respectively, the result was a low viscosity milky suspension, followed by precipitation of starch granules. This is because the addition of 9 parts of water caused the concentration of NaOH to immediately drop below the critical concentration required to cause gelatinization of starch granules. Similar results were observed when a 1:9 dilution of composition 3 was prepared, but this was because there was no NaOH in composition 3, so gelatinization could not occur regardless of the amount of water added to composition 3. However, an increase in viscosity was observed when a stepwise dilution was performed by first adding 4 parts of water to 1 part of composition 2 to prepare a 1:4 dilution, waiting one minute, and then adding water to produce a 1:9 dilution of composition 2 and water, respectively. This is because the concentration of NaOH in the 1:4 dilution composition is sufficient to cause gelatinization of starch granules. This gelatinization is irreversible (i.e., when the concentration of NaOH is subsequently reduced by adding additional water, the starch granules do not return to their pre-gelatinization state), so despite the addition of additional water, some degree of gelatinization remains in the further diluted solution, resulting in a final composition comprising 1 part Composition 2 and 9 parts water. When Composition 3 was diluted in this stepwise manner, no gelatinization was observed due to the absence of NaOH.

[0166] Table 3 .

[0167]

[0168] Example 5: Preparation of low molecular weight (dextrinized) starch compositions

[0169] Another non-limiting starch composition was prepared.

[0170] A starch composition (Composition 4) was prepared using the method used in Examples 1 and 3, except that a low molecular weight (dextrinized) starch (C*Film 07311 (89.3% dry solids) from Cargill) was used instead of corn starch or wheat starch. A corresponding starch composition (Composition 5) without NaOH (gelatinization promoter) was also prepared. The ingredients and properties of each composition are shown in Table 4.

[0171] Table 4 .

[0172] Element Composition 4 Composition 5 water 27.30 27.30 C*Film 07311 (Low molecular weight (dextrinized) starch) 142.05 142.05 glycerin 252.50 252.50 Sodium hydroxide solution 78.10 0 total 499.95 421.85 Total dry solids (%) 80 89 pH 12.8 7.1 Viscosity 326 150

[0173] Example 6: Increasing the viscosity of composition 4

[0174] Water was added to Composition 4 and Composition 5 to produce dilution compositions having the following composition: water ratios: 1:0.2 (Composition 4 only), 1:0.5 (Composition 4 only), 1:1 and 1:9. The preparation of dilution compositions wherein the composition: water ratio was 1:9 was achieved in two ways:

[0175] 1. Add 9 parts of water directly to 1 part of the stock composition; or

[0176] 2. Stepwise approach: that is, an initial dilution containing 1 part water and 1 part stock composition is produced, and after 1 hour, water is added to the initial dilution to produce a further diluted composition in which the ratio of composition:water is 1:9.

[0177] As shown in Table 5, the initial viscosity of composition 4 was higher before adding water. When water was added to produce a 1:0.2 dilution of composition 4: water, respectively, the viscosity of the composition began to decrease. Once further diluted to produce a 1:0.5 dilution of composition 4: water, respectively, the viscosity of the composition began to increase. Further dilution reduced the viscosity again, but the product turned yellow and looked less milky, indicating that gelatinization of starch was occurring. The viscosity of composition 4 was measured immediately upon adding water. It was observed (but not measured) that the viscosity of composition 4 increased over time and formed a viscous paste after one to two hours, which indicated delayed gelatinization / dissolution of starch granules. In contrast, gelatinization / dissolution was not observed in composition 5 due to the absence of NaOH at any time point.

[0178] When preparing a 1:9 dilution of composition: water by directly adding 9 parts of water to 1 part of composition, respectively, the result is a low-viscosity milky suspension, followed by precipitation of starch granules. When preparing a 1:9 dilution of composition 3, similar results were observed, because there was no NaOH in composition 5, so gelatinization could not occur regardless of the amount of water added to composition 5. However, when a 1:1 dilution was prepared by first adding 1 part of water to 1 part of composition 4, waiting for one hour, and then adding water to produce a 1:9 dilution of composition 4 and water, respectively, the viscosity of the solution remained low due to the dissolution of low molecular weight starch, but the solution was transparent. This obvious difference is due to the gelatinization and dissolution of low molecular weight starch. Therefore, gelatinization / dissolution of starch material has occurred, but this has not been converted into an increase in viscosity. In contrast, due to the absence of NaOH, there was no obvious difference between the 1:9 dilution methods of composition 5, which confirmed that gelatinization / dissolution had not yet occurred in the starch material.

[0179] Table 5 .

[0180]

[0181] Example 7: Preparation of modified starch composition

[0182] A liquid starch composition according to the present invention was prepared.

[0183] In this non-limiting example, the composition according to the invention was prepared using the following method:

[0184] 1. Add 168 g of sodium hydroxide solution (32% dry solids) to 80 g of water and mix.

[0185] 2. 300 g C*Sorbidex P 16619 (Sorbitol) 99.5% dry solids from Cargill) was added to the prepared mixture of water and sodium hydroxide (32% dry solids) and stirred with IKA RW28 at 800 revolutions per minute (rpm) at 30°C-50°C with R1324 propeller until dissolved.

[0186] 3. Add 142 g of chemically modified starch (C*iGum 25800 (87% dry solids) from Cargill) and stir at 800 rpm for 5 minutes at room temperature as described above until a homogeneous suspension is obtained.

[0187] The resulting composition (Composition 1) had a dry solids percentage of 69%, a water content of 31%, and a Brookfield viscosity (100 rpm) of 605 mPas.

[0188] Table 6 .

[0189] Table 6 Composition 6 water 80 Sorbidex P 16619 300 Starch material (C*iGum 25800 from Cargill) 142 Sodium hydroxide solution 168 Total dry solids (%) 69％ Brookfield viscosity (10 minutes after preparation) 605 pH 12.9

[0190] Due to the gelatinization inhibitor Sorbidex P 16619 (sorbitol), the viscosity of composition 6 is very low, which means that composition 6 can be easily transported, handled and stored for downstream applications. Mixing 100g of composition 6 with 100g of water (1:1 dilution) can produce a highly viscous gel / paste without having to cook the composition or add an alkaline solution. This is because the addition of water reduces the concentration of Sorbidex P 16619 to a level below that which can inhibit the gelatinization / dissolution of the modified starch material, while also ensuring that the concentration of NaOH is sufficient to promote the gelatinization / dissolution of the starch material. Due to the thick solution, the viscosity of the resulting gel / paste is difficult to measure, but is approximately 14350mPas. Therefore, the viscosity of composition 6 can be greatly increased simply by adding an equal amount of water.

[0191] Composition 6 has a high dry solids percentage (i.e., 69%) while also having an acceptable viscosity level. Thus, the present invention provides a composition having a high starch concentration that is not so viscous as to be difficult to handle. Thus, the composition of the present invention is extremely easy to handle and can be transported, handled, and stored for downstream applications, and its viscosity can be increased simply by adding water, which avoids the need to cook the starch solution and / or add a highly alkaline solution.

[0192] Therefore, the composition of the present invention can increase viscosity and / or promote gelatinization / dissolution of starch granules when water is added until the maximum swelling of starch granules is reached or the concentration of gelatinization promoter drops to a point below the critical concentration that allows gelatinization / dissolution of starch granules. This means that the low viscosity stock solution compositions protected by the claims of the present invention can be provided, and the viscosity of these compositions can be subsequently increased by simply adding water in downstream applications. It will be particularly beneficial to be able to initially use low viscosity compositions, for example, during transportation, storage and handling, such as during pumping and initial mixing of the composition with other ingredients. In order to impart a higher viscosity during the final use of the composition, the viscosity of the composition can be effectively "activated" (i.e., increased) simply by adding water. By way of example only, this can be achieved by adding water to the stock solution composition before use or by mixing the stock solution composition with another composition during use, which will result in an increase in the total water content of the final composition.

[0193] The features disclosed in the preceding description or in the following claims or in the accompanying drawings, expressed in their specific form or as means for performing the disclosed functions, or as methods or processes for appropriately obtaining the disclosed results, may be used alone or in any combination of such features to realize the invention in its various and different forms.

[0194] Although certain exemplary aspects of the invention have been described, the scope of the appended claims is not intended to be limited to these embodiments. The claims should be interpreted literally, equivocally, and / or encompassing equivalents.

Claims

1. A liquid composition, comprising: starch; Gelatinization inhibitors; a gelatinization accelerator comprising an alkali; and The remainder to 100% by weight is water.

2. The composition according to claim 1, wherein upon addition of water, the starch gelatinizes and / or the Brookfield viscosity of the composition increases until the concentration of the gelatinization promoter drops below a critical concentration (X).

3. The composition according to claim 1 or 2, wherein upon addition of water, the starch gelatinizes and / or the Brookfield viscosity increases by reducing the concentration of the gelatinization inhibitor to below a critical concentration (Y), wherein the gelatinization promoter is capable of promoting the gelatinization of the starch when the concentration of the gelatinization promoter is equal to or higher than the critical concentration (X).

4. The composition according to claim 3, wherein the composition has a Brookfield viscosity (A) of less than 5000 mPas at 20° C.-25° C. and 100 rpm when the gelatinization inhibitor is equal to or higher than the critical concentration (Y), and has a viscosity (B) greater than (A) when the gelatinization inhibitor is lower than the critical concentration (Y) and the gelatinization promoter is equal to or higher than the critical concentration (X).

5. The composition of claim 4, wherein the Brookfield viscosity (B) is at least twice the Brookfield viscosity (A).

6. The composition according to claim 4 or 5, wherein the composition has a Brookfield viscosity (C) less than viscosity (A) and / or (B) when the concentration of the gelling agent is lower than the critical concentration (X).

7. A composition according to any preceding claim, wherein gelatinization of the starch occurs at a temperature above 30°C.

8. A composition according to any preceding claim, wherein the starch is native starch.

9. The composition according to claim 8, wherein the native starch is selected from the group consisting of wheat starch, corn starch, waxy starch, potato starch, pea starch, tapioca starch, rice starch, sorghum starch, barley starch or a mixture of two or more thereof.

10. The composition according to any one of claims 1 to 7, wherein the starch is a modified starch.

11. The composition according to claim 10, wherein the modified starch is selected from: oxidized starch, acid-hydrolyzed starch, thermally modified starch, starch ether or a mixture of two or more thereof.

12. The composition according to claim 11, wherein the starch ether is selected from: cationic starch, hydroxypropyl starch, cross-linked starch, anionic starch or a mixture of two or more thereof.

13. A composition according to any preceding claim, wherein the starch is present in an amount of up to 45 wt%, preferably up to 35 wt%, even more preferably 25 wt%.

14. A composition according to any preceding claim, wherein the gelatinization inhibitor is water soluble.

15. A composition according to any preceding claim, wherein the gelatinization inhibitor is selected from: carbohydrates, alcohols, polyols, synthetic polymers and / or oligomers, amines, amides or mixtures of two or more thereof.

16. The composition of any preceding claim, wherein the gelatinization inhibitor comprises a carbohydrate selected from the group consisting of glucose, fructose, molasses, sucrose, maltodextrin, lactose, galactose, xylose, arabinose, ribose, hemicellulose syrup, cellulose syrup, or a mixture of two or more thereof.

17. The composition of claim 16, wherein the gelatinization inhibitor comprises glucose syrup.

18. The composition according to any preceding claim, wherein the gelatinization inhibitor comprises a polyol selected from the group consisting of glycols, glycerol, sorbitol, mannitol, maltitol, xylitol, erythritol, sugar alcohols, propylene glycol, ethylene glycol (EG), diethylene glycol (DEG), triethylene glycol (TEG), tetraethylene glycol or a mixture of two or more thereof.

19. The composition of claim 18, wherein the gelatinization inhibitor comprises glycerol.

20. A composition according to any preceding claim, wherein the gelatinization inhibitor comprises an amine or amide selected from urea, formamide, alkanolamine, ethanolamine, triethanolamine or a polyamine or a mixture of two or more thereof.

21. A composition according to any preceding claim, wherein the gelatinization inhibitor is present in an amount of up to 70 wt%, preferably up to 60 wt%, even more preferably 50 wt%.

22. A composition according to any preceding claim, wherein the gelling agent is configured to render the pH of the composition alkaline, preferably to a pH of 11 or greater.

23. A composition according to any preceding claim, wherein the gelling agent is sodium hydroxide, potassium hydroxide, calcium hydroxide, sodium carbonate, ammonium hydroxide, potassium carbonate, barium hydroxide, sodium silicate or a mixture of two or more thereof.

24. A composition according to any preceding claim, wherein the gelling promoter is present in an amount of up to 25 wt%, preferably up to 5 wt%.

25. A composition according to any preceding claim, wherein the water content is 70 wt% or less, preferably wherein the water content is 30 wt% or less, even more preferably wherein the water content is 20 wt%.

26. A composition according to any preceding claim, wherein the composition comprises: a. 35% to 70% by weight of the gelatinization inhibitor; b. 20% to 35% by weight of starch; c. 2% to 20% by weight of the gelatinization accelerator; and d. The remaining amount of water.

27. The composition of claim 26, wherein: a. The gelatinization inhibitor is glycerol, sorbitol, sugar or glucose syrup; b. the starch is corn starch or wheat starch; and c. The gelatinization accelerator is sodium hydroxide.

28. The composition according to claim 26 or 27, wherein the composition comprises: a. 50% by weight of glycerol; b. 25% by weight corn starch; c. 5% by weight of sodium hydroxide; and d. 20% water by weight.

29. The composition according to claim 26 or 27, wherein the composition comprises: a. 40% by weight glucose syrup; b. 25% by weight corn starch; c. 5% by weight of sodium hydroxide; and d. 30% water by weight.

30. A composition according to any preceding claim, wherein the composition has a pH above 7, preferably a pH of 11 or more.

31. A composition according to any preceding claim, further comprising a polymer, preferably a latex, such as styrene-butadiene latex or polyvinyl alcohol.

32. A method of preparing a composition according to any one of claims 1 to 31, the method comprising mixing the starch, a gelatinization inhibitor and a gelatinization accelerator with water.

33. The method according to claim 32, wherein the method comprises adding the gelatinization inhibitor to a pre-made mixture of water and gelatinization promoter and mixing, and subsequently adding the starch material and mixing.

34. The method of claim 32, wherein the method comprises: a. mixing the gelatinization inhibitor with water; b. adding the starch and mixing to produce a uniform suspension; as well as c. Add the gelatinization accelerator and mix.

35. The method of claims 32 to 34 further comprising adding a polymer to the composition and mixing, preferably wherein the polymer is a latex.

36. A method of promoting gelatinization of a composition according to any one of claims 1 to 31 and / or increasing the viscosity of the composition, the method comprising adding water to the composition, or adding the composition to water.

37. The method of claim 36, wherein the water is added to the composition or the composition is added to the water in two or more additions.

38. The method according to claim 35 or 36, wherein water is added to the composition or the composition is added to water until the concentration of the gelatinization promoter reaches a critical concentration (X).

39. The method of claims 36 to 38, wherein water is added to the composition or the composition is added to water to achieve a composition:water ratio in the range of 1:0.1 to 1:

100.

40. The method of claim 39, wherein the ratio of composition:water is in the range of 1:0.1 to 1:

5.

41. The method of any one of claims 36 to 40, comprising a first step comprising adding water to the composition or the composition to the water to produce a first dilution composition having a composition:water ratio in the range of 1:0.1 to 1:5; and further comprising one or more steps of adding water to the first dilution composition or the first dilution composition to water to produce a final dilution composition having a composition:water ratio in the range of 1:0.1 to 1:

100.

42. A dilution composition comprising the composition of any one of claims 1 to 32 and water, the ratio of composition:water being in the range of 1:0.1 to 1:

100.

43. An aqueous composition prepared by the method according to any one of claims 32 to 41.

44. Use of a composition according to any one of claims 1 to 31, 42 or 43.

45. Use of a composition according to claim 44, wherein the composition is used as an adhesive, a binder, a coating, a paper coating, a rheology modifier, a 3D printing material, a sealant, a foam-generating material, used in papermaking, in fertilizers, on seeds, to increase oil recovery, to limit the distribution of substances, to limit the diffusion of particles and / or solids, or as a suspension aid.

Images