Sizoll (Thin Starch)

Thin boiling starch has low and uniform viscosity, which does not change much with temperature unlike native starches which show wide variation in viscosity. The keeping qualities of the native starch also show a marked variation, i.e. considerable degradation occurs on boiling. Thin boiling starch non-congealing characteristic, transparency of paste and lower viscosity ensure easy working, compared to thick boiling starches. Unlike gum and glues which require soaking, Thin boiling starch is readily dispersed in water and can be boiled into a smooth paste without any pretreatment. One of the main drawbacks of tapioca size is that it thins down very much on boiling, resulting in an uneven pick up on the high speed machine

APPLICATIONS OF THE PRODUCT

    Thin boiling starch size achieves a striking balance of surface coating and penetration, which ensures effective binding and reduces the droppings considerably in the loom shed.

BENEFITS OF THE PRODUCT

  • Does not develop abrasive points on over drying
  • Flexible film gives the yarn the desired elasticity
  • Easily removed during the customary de-sizing process

PRODUCT SPECIFICATION

S.NO CHARACTERISTICS RESULT
1 Apperance Light brown granular, fine powder free from any extraneous matter.
2 Constitution Modified straches FREE from synthetic polymers
3 Base Maize Strach / Tapioca Strach
4 Moisture & Volatile Matters 10.0% max
5 pH (5%) 6.5 - 8.5
6 Viscosity (10% Paste, Cooking 40 min at 90oC, BTRA cup without cap) 7 - 9 +/- 0.5 sec
7 Iron Content 20 ppm max
8 Particle Size ( Retention on 30 mesh) Passing 99%
9 Black Speck ++max

Tested by SITRA (South India Textile Research Association), SOMANUR

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