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Clinton 106 Corn Starch #028106

1 of 18 products in this brand
Clinton 106 Corn Starch #028106 is one of a series of unmodified starches manufactured by ADM. This product is exceptionally well suited for use in corrugating adhesives and thermal or chemical conversion processes. It has a high viscosity with a good body at both high and low solids, which allows it to be a versatile ingredient with numerous industrial applications. This starch product displays properties typical of thick, unmodified, boiling starches. As a converted starch paste, it maintains strong adhesive properties that can be used very efficiently in the surface sizing of paper. Furthermore, this product can be used in both primary and secondary portions of adhesive formulations.

Functions: Binder, Film Former, Oil Absorber, Rheology Modifier, Stabilizer, Texturizing Agent

Chemical Family: Polysaccharides, Starches

Features: Even Spread & Rapid Uptake, Impacts Yield, Maximum Plant Uptake

End Uses: Paper Packaging, Sustainable Packaging

Technical Data Sheet

Knowde Enhanced TDS

Identification & Functionality

Chemical Name

Features & Benefits

Labeling Claims

Applications & Uses

Applicable Processes
Industrial Additives End Use

Properties

Physical Form
Appearance
White, free flowing
Chemical Properties
ValueUnitsTest Method / Conditions
Moisture Content9 - 13%
pH5 - 6.5

Packaging & Availability

Packaging Type
Regional Availability
  • Africa
  • Europe
  • Middle East
  • North America
Packaging Information

Clinton 106 Corn Starch is available in 50-pound bags, 2000-pound totes, bulk trucks and in railcar quantities.

Storage & Handling

Shelf Life
3 Years
Storage & Shelf Life

Clinton 106 Corn Starch is packed in multi-wall bags. Provided that the product is stored in a dry location that is free of infestation, the starch will have an indefinite shelf-life. It is recommended that the inventory be rotated and used within three years. If the product in inventory has sustained minor damage, it should be used as soon as possible to avoid air exposure and caking.