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Wet-end StarcheS world pulppaper 51 IntrodUctIon In an increasingly competitive paper market manufacturers are faced with challenging situations and need to constantly improve their products performance in a cost effective way. With the foreseen reduction of the EU potato starch quota and its predictable effects on pricing Cargill developed alternative solutions for the wet- end applications with the objective to improve wet-end process while optimising costs using an alternative raw material that would meet the characteristics of potato wet-end starch and being readily available. By combining solid technical knowledge and deep industry insights Cargill has developed CLiBond a new wet-end solution which can improve wet-end performance while optimising costs. CLiBond is a By dr. andreas Becker Cargill Technology Manager Industrial andreas Voigt Cargill Senior Specialist Paper Applications Solutions A new generation of cost-effective wet-end starches can achieve higher efficiency in your wet-end process When comparing potato and cereal starches one obvious difference is the degree of pasting that is achieved upon cooking both starches at identical conditions cereal-based product that offers long-term raw material availability cost competitiveness and ensures sustainable business growth. Starch In the Wet-end proceSS In the wet-end process cationic wet- end starches are primarily added as a dry strength additive. They heavily influence dewatering as well as retention and formation in the wet section of the paper machine. That means that the type amount and addition point of a wet-end starch is important to establish the best possible synergies with synthetic retention dewatering and sizing chemicals. Of course other process conditions as well as furnish parameters are playing a major role in starch performance and its contribution to paper strength and or retention development. table 1. The effect of origin material on major starch properties To achieve a desired wet-end performance with the given starch origin it is necessary to adjust the starch modification cationic degree of substitution and molecular weight in a very distinctive manner. Starch consists of two components amylose and amylopectin. The latter of these is branched and the molecular weight is much higher than that of the amylose. When comparing potato and cereal starches one obvious difference is the degree of pasting that is achieved upon cooking both starches at identical conditions. Different cooking requirements are needed for cereal based wet-end starches which have to be considered when changing from potato based ones. Cargills skilled specialists support customers at every step of the transition by starting with onsite cooking conditions evaluation and then proposing and implementing technical solutions for adaptation. To propose a cost-effective and readily available solution Cargills specialists have developed CLiBond wet-end starch that achieves at least a similar performance than any other raw materials if not better. Compared with a potato starch with the same cationic degree of substitution CLiBonds potato corn Wheat amylose 20 28 28 amylopectin 80 71 71 diameter of the granules mm 5-100 3-25 2-35 gelatinisation temperature C 56-66 62-72 61-71