Tl Descriptions[1]

7/27/2019 Tl Descriptions[1]

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Tate & Lyle 2200 E. Eldorado Street Decatur, IL 62525 Phone: 217/423-4411 Fax: 217/421-2216 www.tateandlyle.com

The information contained in this bulletin should not be construed as recommending the use of our product in violation of any patent, or as warranties (expressed or

implied) of non infringement or its fitness for any particular purpose. Prospective purchasers are invited to conduct their own tests, studies and regulatory review todetermine the fitness of Tate & Lyle products for their particular purposes product claims or specific applications.

Technical Data Sheets

STADEX Dextrins

TDS 116105150

The STADEX dextrins are a group of starch based products which are used in a large number ofindustrial applications, and, to a more limited extent, in foods. They are versatile, economical,and can readily be enhanced or complemented with other ingredients or materials. All of theSTADEX dextrins referred to in this bulletin have been affirmed as GRAS, per 21CFR184.1277.They may be used in foods and food packaging materials.

Benefits

The most important properties of dextrins as compared to unmodified starch are:

Increased water solubility

Increased viscosity stability

Reduced paste viscosity

Description

STADEX dextrins are partially hydrolyzed starches that are prepared by heating or dry roastingstarch in the presence of an acid catalyst. The conversion process the change from starch todextrin changes the properties of the parent starch in several ways. Notably, the dextrinexhibits a thinner cooked-paste viscosity, increased cold water solubility, and a color changefrom white to off-white or yellow.

STADEX dextrins are manufactured as either white or yellow (canary) dextrins. The latter areusually produced by using less acid, higher temperatures, and longer heating cycles than areused in producing white dextrins. Extended and intensified heating not only develops thedistinctive yellow coloring of the canary dextrins, it also increases the water solubility of thegroup, permitting the make up of quick drying, high solids pastes that are extremely tacky. Inaddition, the viscosity of the paste becomes much more stable.

Properties

Basic Properties

Dextrins are basically similar in structure to the parent starches from which they are derived.Viewed under the microscope, granules of starch and dextrin are of the same general size,though some fracturing and peeling of the dextrin granule is apparent. (See Insets A and B)


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STADEX Dextrins

TDS 116105150

Viscosity

When starch is heated in the presence of acid, the conversion to dextrin products begins. Thereis usually some residual moisture present at the start of the reaction. The moisture level, theacid concentration and the temperature of the reaction controls how much the starch structure ischanged into dextrin over time. The viscosity of the dextrin paste will be thinner than that of thestarch paste at the same solids level. The dextrin can therefore be cooked at a higher solidscontent to achieve viscosity parity. Generally, the viscosity increase of a dextrin paste uponcooling is less than that of its parent starch. This improved stability is an important feature of theSTADEX dextrins.

As the dextrin conversion continues, heat tends to drive the residual moisture out of the reaction.Now a competing reaction called repolymerization (REPOL) begins at a significant rate. This isan acid catalyzed dehydration reaction that reconnects chains through glycosidic linkages, mostof which are foreign to starch. Because some of these newly formed bands are different from thelinkages normally found in starch, the properties of the dextrin become less like starch as theREPOL level becomes elevated. Most significantly, viscosity stability improves as REPOLincreases. In other words, starch retrogradation decreases as REPOL increases. Otherattributes of REPOL include increased water solubility and decreased caloric content (for foodapplications).


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STADEX Dextrins

TDS 116105150

Solubility

The other major property change, which occurs during dextrinization, involves an increase in thewater solubility of the dextrin. Compared to starch granules, which show little or no solubility,dextrins are partially to almost completely soluble in water at room temperatures depending on thedegree to which theyve been hydrolyzed. (It should be noted that water solubility is not the sameas pregelatinization or precooking, and even though some dextrins are highly water soluble, theymust be cooked at elevated temperatures to completely develop their adhesive properties.)

Color

Another obvious change that occurs during the conversion of a starch to a dextrin is its change incolor. With roasting, the low to moderately converted white dextrin begins to turn off-white in color,frequently developing a buff tone. As the conversion process proceeds to produce a dextrin that iseven more water soluble, it becomes more yellow in color and is commonly referred to as a canarydextrin. Color is not a significant contributor to dextrin functionality. In general, color formation indextrins is most rapid during high rates of repolymerization. Color has been used in the past as anindirect measure of repolymerization and, therefore viscosity stability. Unfortunately, there are othermechanisms for color formation that do not parallel the repolymerization rate, making color an

unreliable measure of viscosity stability. Tate & Lyle measures the amount of REPOL directly bymolecular weight analysis.

Specific PropertiesThe product classification covering white dextrins includes a large number of products and a broadrange of properties. It is generally marked by extremes of conversion from those that are only lightlyconverted to those that approach the very highly converted character of the canary dextrins.

White Dextr in Properties

In dry form, white dextrins are white to off-white in appearance, and when compared to powderedstarch, their dispersion time in water is greater. (Smooth suspensions can be developed in roomtemperature water if good agitation is used.)

When cooked, fresh pastes are light to dark buff in appearance, depending upon the degree ofconversion. As the pastes cool to room temperature they turn opaque, becoming nearly white.

Low conversion white dextrins have little viscosity stability, and when cooled, thicken or set-back toform soft gels. By contrast, high conversion white dextrins cook up to form pastes that congeal less,are more fluid, and exhibit better viscosity stability. (See Tables I, II, and III.)


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STADEX Dextrins

TDS 116105150

Dextrin Typical AnalysisTABLE I Low Medium HighType Conversion Conversion ConversionForm Powdered Powdered PowderedColor (YID) 1.2 1.4 1.6pH 4.5 4.5 4.5

Ash 0.1% 0.1% 0.1%Water Solubility 5-40% 40-65% 65-95+%

Typical and Average Values Not SpecificationsTABLE II

DEXTRIN CHARACTERISTICSCold Water

Dextrin Conversion Type Solubility, %

ECLIPSE N Low White 0-15

STADEX 10 Low White 5-20



STADEX 60K Low White 55-75

STADEX 67 Medium White 40-60




STADEX 82 High White 70-85




STADEX 123 High Canary 90-100


STADEX 125 High Canary 90-100STADEX 126 Standard Canary 94-100

STADEX 128 Standard Canary 97-100

STADEX 132 Standard Canary 94-100

STADEX 140 Special Canary 85-100




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STADEX Dextrins

TDS 116105150

Typical and Average Values Not SpecificationsTABLE III

Brookf ield Viscosity, cps=Cold Water Non Borated/Borated

Dextr in Type Solubi lity , % % Solids Fresh After 48 Hours

ECLIPSE N White 0-15 27/25 1870/1600_________Gel/7200__

STADEX 10 White 5-20 33/28 1630/1500 Gel/1780

STADEX 15 White 13-23 44/35 1850/1650 Gel/2050

STADEX 27 White 22-32 45/38 1850/1800 Gel/2250

STADEX 60K White 55-75 51/49 2000/1750 Gel/1850

STADEX 67 White 40-60 48/41 1800/1750 Gel/2200STADEX 65* White 65-100 50/46 1900/1700 Gel/1750

STADEX 77 White 70-100 51/42 1650/1800 Gel/2100

STADEX 79 White 75-100 53/47 1850/1850 Gel/2050

STADEX 82 White 70-85 52/45 1750/1800__ Gel/2150__

STADEX 90* White 86-100 56/50 1700/1750________5850/1700__

STADEX 92* White 88-100 56/51 1750/1620________5600/2200__

STADEX 94 White 92-100 57/53 1750/1800 7300/2050__

STADEX 123 Canary 90-100 50/40 1750/1700 5400/1900__

STADEX 124 Canary 94-100 55/48 1500/1500 2200/2000__

STADEX 125 Canary 90-100 53/44 1725/1700 4500/1900__STADEX 126 Canary 94-100 58/48 1750/1550 2100-1750__

STADEX 128 Canary 97-100 59/49 1800/1900 2200/1900__

STADEX 132 Canary 94-100 58/48 1750/1550 2100-1750__

STADEX 140 Canary 85-100 47/34 1850/1850 4600/2400__

STADEX 201** Canary 98-100 58/NA 1535/NA 1785/NA

STADEX 235** Canary 95-100 60/NA 1630/NA 2050/NA

= Test Method: 15 minute cook at 190F, cooled to 77F, measure Brookfield at 20rpm

* The Ingredient Statement for STADEX 65, STADEX 90, and STADEX 92 is Dextrin and Sodium Bisulfite** The STADEX 200 series are waxy based dextrins. We do not recommend the use of borax with these dextrins.

As a class of products, white dextrins present a wide range of water solubilities (Table II). Thesolubility value of each of the dextrins in this group is normally controlled plus or minus fivepercent.

In progression through the series, the characteristic increase in water solubility is matched with acorresponding increase in color, and a decrease in viscosity. To minimize any decrease inviscosity when the dextrin is cooked, STADEX white dextrins are neutralized after they areroasted.


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STADEX Dextrins

TDS 116105150

Borated White Dextrins

Borax is the additive most commonly used to improve the performance of white dextrins asadhesives. It increases paste viscosity, improves viscosity stability, increases tack, andpromotes quick drying. Because of the commercial importance of the borax response withdextrins, a special, borated viscosity test has been developed by Tate & Lyle as an addedmeasure of control during production.

These borated viscosities (based on flow properties) are performed on in-process and finishedSTADEX dextrins. Table III illustrates the effect of borax on the viscosities of STADEX dextrins.

Canary Dextrin Properties

Canary dextrins range in appearance from pale yellow to buff in color. Their cooked pastes,which are somewhat darker than the dextrins themselves, have better clarity than pastes madefrom white dextrins. Films of canary dextrins exhibit a very high degree of clarity.

The water solubilities and other data pertaining to STADEX canary dextrins are shown in TablesII and III. Most of these products are highly converted and approach complete solubility in water.

As a group, the outstanding viscosity stability of the STADEX canary dextrins allows them to beused at relatively high solids levels up to 55 to 60 percent on a dry basis.

Borated Canary Dextr ins

The borax response of the canary dextrins is similar to that exhibited by the typical white dextrin;there is pronounced thickening, improved stability, and increased tack. Viscosity data for canarydextrins are shown in Table III.

Appl ications

Appl ications of White Dextrins Paper

White dextrins are used extensively in making adhesives for paper converting. They arefrequently employed in combination with starches and other ingredients such as borax, alkalinematerials, fillers, latices, resins, salts, humectants, preservatives, and defoamers. The properselection of a dextrin for a specified application is important to the formulation of an effectiveadhesive. (See Table IV)


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STADEX Dextrins

TDS 116105150

White Dextrin/Adhesive Applications

TABLE IV________ _ Solub il ity___ _________

____________________ Low _ Medium __ HighCarton/Case Sealing Bag Bottom Bag Seam Tube Winding Laminating Wall Covering Flat Gumming Envelope Seam School Paste Corrugating Carrier

In paper making, STADEX white dextrins are used at the size press or calendar stack for sizingspecialty grades such as transparentizing parchment. They are especially useful in paper sizingwhen thin viscosities are required, and may also be used in paper coating mixtures as thinviscosity adhesives or water holding agents.

Food

In the baking of breads and rolls, certain white dextrins can be used as dough improvers. In arelated application they have been found useful in adding crispness to batters for breading fishand poultry.

Some white dextrins are used as binders in panning and extruding confections, and in bindingspices, seasonings, colorings, etc. to food surfaces, e.g. dry roasted nuts.

Textiles

In textile finishing, white dextrins are used as sizing or weighting agents to produce desiredhand. They also aid in stabilizing reduced vat dye solutions to give proper color to dyestuffs, andmay be used with print thickeners for screen and roller printing to improve print quality. In plisseprinting, certain white dextrins act as thickeners in the caustic soda solutions used. Cordpolishing formulas often employ dextrins to lay fibers and improve feel, while the sizing offiberglass is accomplished with a minimum of migration. In this application, dextrin allows cleanburn off.


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STADEX Dextrins

TDS 116105150

Miscellaneous

STADEX white dextrins are useful in a large number of products requiring a liquid or dry binder.Typical examples include salt blocks and other function blocks, tablets and bars. They are alsoused as binders or fillers for functional coatings in high value items like garden seeds. In somefermentation processes, white dextrins have been utilized as a source of nutrients.

Appl ications of Canary Dextrins

Although each dextrin demonstrates individual characteristics and differ in their selections, most

of the STADEX canary dextrins can be used in adhesives for flat gumming and envelope seams.They may also be used to extend potato or tapioca dextrins in envelope seam or seal adhesives,and with waxy starches and animal glues in gummed tapes.

STADEX canary dextrins may be used to supplement white dextrins in carton and case sealing,and in tube winding and laminating adhesives to improve overall performance. They arecompatible with latices and other materials commonly used in making prepared or ready-to-useadhesives.

Many of the STADEX canary dextrins demonstrate characteristics and properties which makethem ideal for certain applications. The water absorbency of STADEX 124, for example, makesit an outstanding binder in ceramic greenware. Another dextrin, STADEX 140, is excellent as an

adhesive for wall coverings, while STADEX 128 is recommended as a core binder for foundrycastings and as an adhesive in leather pasting.

The mining industry makes use of STADEX canary dextrins as foam control agents to improvethe efficiency of certain ore separation processes and, in the textile industry, they may be usedas blanket adhesives when screen-printing fabrics.

Food

Their use in foods includes the addition of certain canary dextrins to improve the handling qualityof products such as frozen eggs. They may also be used as a functional adjuvant in certain drink

mixes.

Availabi li ty

STADEX dextrins are available in 50 lb. packages in multi-walled, polylined paper bags. Forsamples, additional information, and technical assistance in selecting and using the appropriateSTADEX dextrin in a specific application, please contact your local Tate & Lyle salesrepresentative.

Documents

Tl Descriptions[1]