Lyckeby Starch AB
SE-291 91 Kristianstad
Here we have collected some basic information about starch that could be useful for you. Please contact the Solam team if you have questions or need more information.
The starches need to be prepared before usage. Our product data sheets contain information of recommended preparation for each product. The most common methods are:
Starch preparation at laboratory scale for laboratory tests. It is important to imitate full-scale preparation as far as it is possible in order to obtain reliable results in laboratory trials. It is often hard to obtain a fully cooked solution in laboratory trials as the shear forces are significantly lower than in full-scale preparation. The usual result is a rather uneven structure with a large share of swollen granules and a lot of granule remnants.
Starch is excellent food for bacteria. Usually bacteria, fungi and yeasts enter the paper mill with the water intake. This means that the odds of bacterial problems during starch preparation are high. The largest risk is in the slurry preparation and in the final starch solution that is normally stored in a tank. In order to minimize problems, the time in slurry preparation and storage tank should be as short as possible. The temperature of the ready cooked starch solution in storage should be above 60°C. It is vital that good hygiene is maintained during starch preparation and it may be necessary to add a biocide. We recommend regular cleaning and follow-up of bacteria, yeasts and fungi occurrences.
We have two methods for determining starch levels, the iodine method and the enzyme method.
Solam is a leading partner and solution provider for modified starch application in paper, board and non-woven industry in Europe. Please contact us via firstname.lastname@example.org or