Webinar series: Analytical characterization of starch
Part 1: Investigation of suspensions and pastes
Monday, 28 February, 2022
8 am (local Berlin time)
4:30 pm (local Berlin time)
This webinar series is aimed at users of starches in the food, paper and textile industries and provides valuable information for formulators using other polysaccharides for emulsions, suspensions, pastes and as adhesives.
In this first (free) 20-minute webinar, we will use the properties and applications of starch to discuss the potential use of LUM meters for particle characterization, directly determining suspension stability, and economically and fast determining the adhesive strength of dried starch on surfaces.
Case Studies:
-Sedimentation behavior of suspensions in the Earth's gravitational field & under accelerated conditions
-Influence of impurities on starch paste
- Adhesion of dried starch paste on various surfaces.
The speaker will then be available live to answer your questions.
Teaser video: https://www.youtube.com/watch?v=lUCh_tcAZ-A
28 February 2022, 08:00 am (UTC +1)
Register here for free >>
28 February 2022, 04:30 pm (UTC+1)
Register here for free >>
Analytical characterization of starch
Part 2: Starch as emulsion stabilizer
Wednesday, 2 March, 2022
8 am (local Berlin time)
4:30 pm (local Berlin time)
This webinar series is aimed at users of starches in the food, paper and textile industries and provides valuable information for formulators using other polysaccharides for emulsions, suspensions, pastes and as adhesives.
In the second (free) 17-minute webinar we will focus on viscosity building starches and lipophilic starches and their use as emulsion stabilizers.
Examples of literature discussed are:
-Coconut milk stabilized with starch and corn kernels
-hydrophobically modified starch as an emulsion stabilizer
-the emulsifying properties of modified pea and corn starch.
The speaker will then be available live to answer your questions.
Teaser video: https://www.youtube.com/watch?v=iG9dVk2-QMA
2 March 2022, 08:00 am (UTC+1)
Register here for free >>
2 March 2022, 04:30 pm (UTC+1)
Register here for free >>
Monday, 28 February, 2022
8 am (local Berlin time)
4:30 pm (local Berlin time)
This webinar series is aimed at users of starches in the food, paper and textile industries and provides valuable information for formulators using other polysaccharides for emulsions, suspensions, pastes and as adhesives.
In this first (free) 20-minute webinar, we will use the properties and applications of starch to discuss the potential use of LUM meters for particle characterization, directly determining suspension stability, and economically and fast determining the adhesive strength of dried starch on surfaces.
Case Studies:
-Sedimentation behavior of suspensions in the Earth's gravitational field & under accelerated conditions
-Influence of impurities on starch paste
- Adhesion of dried starch paste on various surfaces.
The speaker will then be available live to answer your questions.
Teaser video: https://www.youtube.com/watch?v=lUCh_tcAZ-A
28 February 2022, 08:00 am (UTC +1)
Register here for free >>
28 February 2022, 04:30 pm (UTC+1)
Register here for free >>
Analytical characterization of starch
Part 2: Starch as emulsion stabilizer
Wednesday, 2 March, 2022
8 am (local Berlin time)
4:30 pm (local Berlin time)
This webinar series is aimed at users of starches in the food, paper and textile industries and provides valuable information for formulators using other polysaccharides for emulsions, suspensions, pastes and as adhesives.
In the second (free) 17-minute webinar we will focus on viscosity building starches and lipophilic starches and their use as emulsion stabilizers.
Examples of literature discussed are:
-Coconut milk stabilized with starch and corn kernels
-hydrophobically modified starch as an emulsion stabilizer
-the emulsifying properties of modified pea and corn starch.
The speaker will then be available live to answer your questions.
Teaser video: https://www.youtube.com/watch?v=iG9dVk2-QMA
2 March 2022, 08:00 am (UTC+1)
Register here for free >>
2 March 2022, 04:30 pm (UTC+1)
Register here for free >>