Neue Erkenntnisse über den Abbau der Stärke mit Hypochlorit

Abstract

Abstract New knowledges on the degradation of starch by means of hypochlorite. Stepwise alteration and stabilization of the pH‐value at the various steps (2‐step and 3‐step‐oxidation) as well as the continuous alteration of the pH‐value during the oxidation of starches result in a considerable decrease of aldehyde contents in the reaction products. The degree of oxidation and the technical properties (viscosity) of the products were satisfactory.