| Base Starch |
Corn/Tapioca, waxy starch blend (≥ 80% amylopectin) |
| Crosslinking Agent |
Epichlorohydrin (Viscograph peak → 35–50% of max viscosity) |
| Degree of Carboxymethylation |
DS 0.40–0.60 per anhydroglucose unit |
| Hydroxypropylation (Optional) |
0.5–10% PO addition for thermal/rheology boost |
| Bulk Density |
0.50–0.70 g/mL |
| pH (1% soln) |
8.5–10.5 |
| Hot-Roll Thermal Stability |
Stable fluid loss control up to 275 °F for ≥ 32 hrs[class=”citation”]4[/citation] |
| API Fluid Loss (Saturated Salt) |
≤ 5 mL (16 hr aged, 275 °F)[class=”citation”]4[/citation] |
| Solids Content (1 kg : 4 L ratio) |
16–20% solids |
| Mixing Time |
Cold-water soluble, lump-free in < 5 min |
| Shelf Life |
12 months (dry storage) |
| Packaging |
50kg bags |