Starch (nešāste)


Starch is a tasteless, odorless white solid substance at room temperature, comprising carbohydrates with carbon, hydrogen, and oxygen atoms. It is extracted from carbohydrate-rich foods such as potatoes, corn, and wheat. Starch is insoluble in cold water, but upon heating (around 60-80°C), it undergoes gelatinization, transforming into a whitish dispersion—a viscous starch paste. Throughout the history of papermaking, starch has primarily served as a sizing material and adhesive. Its application enhances the surface characteristics of paper, facilitates the creation of thick-layered papers, and contributes to the manufacturing of corrugated board.