Starch compositions and methods for use in papermaking

Abstract

Starch compositions, including cationic crosslinked starches, and methods of using those starches in papermaking are disclosed. In particular, a cationized crosslinked starch and use of the starch in the wet end system of a paper machine is disclosed. The starch compositions of the disclosure are particularly adapted for customization for specific wet end systems, and allow for modification to correspond to variations in the wet end of the papermaking machine.

We claim: 
     
       1. A papermaking process comprising the steps of:
 a) providing a starch component comprising a cationized crosslinked starch having a hot paste viscosity in the measured range of from about 10 cps to about 3000 cps when measured in a Brookfield viscometer at about 95° C. using a No. 21 spindle at 20 rpm with a solids level of 2 percent; 
 b) cooking a first portion of the starch component to generate a cooked starch component, said cooking comprising cooking the starch component at first average cooking temperature below 330° F. for a first period of time; 
 c) dewatering a paper furnish, the paper furnish including:
 (i) cellulosic fibers in an aqueous slurry, 
 (ii) microparticles comprising at least 50 percent by weight particles having an average particle size of no greater than 1 micron, and 
 (iii) the cooked starch component; and 
 
 d) adjusting the dewatering rate by cooking a second portion of the starch component at a second average cooking temperature at least 10° F. different than the first average cooking temperature and adding the second portion of the starch to the paper furnish. 
 
     
     
       2. The process according to  claim 1 , wherein the second average cooking temperature is from 200 to 250° F. 
     
     
       3. The process according to  claim 1 , wherein the second average cooking temperature is less than 230° F. 
     
     
       4. The process according to  claim 1 , wherein the microparticles are selected from the group consisting of silica, clay, and combinations thereof. 
     
     
       5. The process according to  claim 1 , further comprising determination of particle retention and modification of temperature to adjust retention. 
     
     
       6. The process according to  claim 1 , wherein the starch composition is cooked in a jet cooker. 
     
     
       7. The process according to  claim 1 , wherein the cationized crosslinked starch comprises a dense corn starch. 
     
     
       8. The process according to  claim 6 , wherein the starch is cooked in a jet cooker at a pressure less than 100 pounds per square inch. 
     
     
       9. The process according to  claim 1 , wherein the starch is added to the jet cooker at a solids content of from 1 to 10 percent. 
     
     
       10. A paper product made in accordance with the process of  claim 1 . 
     
     
       11. A papermaking process comprising the steps of:
 a) proving providing a starch component comprising a cationized crosslinked starch having a hot paste viscosity in the range of from about 10 cps to about 3000 cps as measured in a Brookfield viscometer at about 95° C. using a No. 21 spindle at 20 rpm with a solids level of 2 percent; 
 b) cooking a first portion of the starch component to generate a cooked starch component, said cooking comprising cooking the starch component at a first average cooking temperature below 330° F. for a first period of time; 
 c) dewatering a paper furnish, the paper furnish including:
 (i) cellulosic fibers in an aqueous slurry, 
 (ii) microparticles comprising at least 50 percent by weight particles having an average particle size of no greater than 1 micron, and 
 (iii) the cooked starch component; and; 
 
 d) adjusting first pass retention during dewatering by cooking a second portion of the starch composition at a second average cooking temperature at least 10° F. different than the first average cooking temperature and adding the second portion of the starch to the paper furnish. 
 
     
     
       12. The process according to  claim 11 , wherein the first average cooking temperature is from 200 to 250° F. 
     
     
       13. The process according to  claim 11 , wherein the first average cooking temperature is less than 230° F. 
     
     
       14. The process according to  claim 11 , wherein the microparticles are selected from the group consisting of silica, clay, and combinations thereof. 
     
     
       15. The process according to  claim 11 , further comprising determination of particle retention and modification of temperature to adjust retention. 
     
     
       16. The process according to  claim 11 , wherein the starch composition is cooked in a jet cooker. 
     
     
       17. The process according to  claim 16 , wherein the starch is cooked in a jet cooker at a pressure from 5 to 30 pounds per square inch. 
     
     
       18. The process according to  claim 16 , wherein the starch is added to the jet cooker at a solids content from 1 to 3 percent. 
     
     
       19. A paper product made in accordance with the process of  claim 11 . 
     
     
       20. A cooked cationic crosslinked starch paste having a viscosity of from about 95 to about 250 cps, as determined by using a Brookfield viscometer at a measurement temperature of about 150° F. using Spindle 21 at 20 rpm, at a solids level of about 1.2% to about 1.4%. 
     
     
       21. The cooked cationic crosslinked starch paste according to claim 20, wherein the average particle size ranges from about 0.1 to about 200 microns. 
     
     
       22. The cooked cationic crosslinked starch paste according to claim 21, wherein the average particle size ranges from about 0.5 to about 200 microns. 
     
     
       23. The cooked cationic crosslinked starch paste according to claim 21, wherein the average particle size ranges from about 0.5 to about 100 microns. 
     
     
       24. The cooked cationic crosslinked starch paste according to claim 21, wherein the average particle size ranges from about 10 to about 100 microns. 
     
     
       25. The cooked cationic crosslinked starch paste according to claim 21, wherein the average particle size ranges from about 1 to about 50 microns. 
     
     
       26. The cooked cationic crosslinked starch paste according to claim 21, wherein the average particle size ranges from about 61 to about 118 microns. 
     
     
       27. The cooked cationic crosslinked starch paste according to claim 20, wherein the cationic crosslinked starch is cooked at a temperature of less than 330° F. 
     
     
       28. The cooked cationic crosslinked starch paste according to claim 20, wherein the cationic crosslinked starch has a hot paste viscosity ranging from about 10 cps to about 3000 cps as measured after 10 minutes on a Brookfield viscometer at 2.0% starch solids at 95° C. at 20 rpm using a number 21 spindle. 
     
     
       29. The cooked cationic crosslinked starch paste according to claim 28, wherein the hot paste viscosity ranges from about 50 cps to about 3000 cps. 
     
     
       30. The cooked cationic crosslinked starch paste according to claim 29, wherein the hot paste viscosity ranges from about 200 cps to about 3000 cps. 
     
     
       31. The cooked cationic crosslinked starch paste according to claim 20, wherein the cationic crosslinked starch has a percent breakdown viscosity greater than 85%. 
     
     
       32. The cooked cationic crosslinked starch paste according to claim 31, wherein the percent breakdown viscosity is greater than 90%. 
     
     
       33. The cooked cationic crosslinked starch paste according to claim 32, wherein the percent breakdown viscosity is greater than 95%. 
     
     
       34. A cooked cationic crosslinked starch paste having a viscosity of from about 95 to about 250 cps as determined by using a Brookfield viscometer at a measurement temperature of about 150° F. using Spindle 21 at 20 rpm at a solids level of about 1.2% to about 1.4%, prepared by cooking a cationic crosslinked starch having a hot paste viscosity in the range of from about 10 cps to about 3000 cps as measured after 10 minutes on a Brookfield viscometer at about 95° C. using a No. 21 spindle at 20 rpm at a solids level of 2 percent. 
     
     
       35. The cooked cationic crosslinked starch paste according to claim 34, wherein the hot paste viscosity ranges from about 50 cps to about 3000 cps. 
     
     
       36. The cooked cationic crosslinked starch paste according to claim 35, wherein the hot paste viscosity ranges from about 200 cps to about 3000 cps. 
     
     
       37. The cooked cationic crosslinked starch paste according to claim 34, wherein the cationic crosslinked starch is cooked at a temperature less than 330° F. 
     
     
       38. The cooked cationic crosslinked starch paste according to claim 34, wherein the cooked cationic crosslinked starch paste has an average particle size ranging from about 0.1 to about 200 microns. 
     
     
       39. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 0.1 to about 100 microns. 
     
     
       40. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 0.5 to about 200 microns. 
     
     
       41. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 0.5 to about 100 microns. 
     
     
       42. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 10 to about 100 microns. 
     
     
       43. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 1 to about 50 microns. 
     
     
       44. The cooked cationic crosslinked starch paste according to claim 38, wherein the average particle size ranges from about 61 to about 118 microns. 
     
     
       45. The cooked cationic crosslinked starch paste according to claim 34, wherein the cationic crosslinked starch has a percent breakdown viscosity of greater than 85%. 
     
     
       46. The cooked cationic crosslinked starch paste according to claim 45, wherein the percent breakdown viscosity is greater than 90%. 
     
     
       47. The cooked cationic crosslinked starch paste according to claim 46, wherein the percent breakdown viscosity is greater than 95%. 
     
     
       48. A process for producing a cooked cationic crosslinked starch paste having a viscosity of from about 95 to about 250 cps, as determined by using a Brookfield viscometer at a measurement temperature of about 150° F. using Spindle 21 at 20 rpm, at a solids level of about 1.2% to about 1.4%, comprising cooking a cationic crosslinked starch having a hot paste viscosity in the range of from about 10 cps to about 3000 cps as measured after 10 minutes on a Brookfield viscometer at about 95° C. using a No. 21 spindle at 20 rpm at a solids level of 2 percent. 
     
     
       49. The process according to claim 48, wherein the hot paste viscosity ranges from about 50 cps to about 3000 cps. 
     
     
       50. The process according to claim 49, wherein the hot paste viscosity ranges from about 200 cps to about 3000 cps. 
     
     
       51. The process according to claim 48, wherein the cationic crosslinked starch is cooked at a temperature less than 330° F. 
     
     
       52. The process according to claim 48, wherein the cooked cationic crosslinked starch paste has an average particle size ranging from about 0.1 to about 200 microns. 
     
     
       53. The process according to claim 52, wherein the average particle size ranges from about 0.1 to about 100 microns. 
     
     
       54. The process according to claim 52, wherein the average particle size ranges from about 0.5 to about 200 microns. 
     
     
       55. The process according to claim 52, wherein the average particle size ranges from about 0.5 to about 100 microns. 
     
     
       56. The process according to claim 52, wherein the average particle size ranges from about 10 to about 100 microns. 
     
     
       57. The process according to claim 52, wherein the average particle size ranges from about 1 to about 50 microns. 
     
     
       58. The process according to claim 52, wherein the average particle size ranges from about 61 to about 118 microns. 
     
     
       59. The process according to claim 48, wherein the cationic crosslinked starch has a percent breakdown viscosity of greater than 85%. 
     
     
       60. The process according to claim 59, wherein the percent breakdown viscosity is greater than 90%. 
     
     
       61. The process according to claim 60, wherein the percent breakdown viscosity is greater than 95%.