The present invention relates to new aqueous curable binder compositions comprising a carbohydrate compound, a first cross linker and a second cross linker different from the first capable of undergoing radical polymerization and possibly a free radical initiator.

Described herein is an ethoxylated starch crosslinked with a cross linking agent having surprisingly high viscosity in water. The ethoxylated crosslinked starch described has a degree of ethoxy substitution from 1% to 3% and the crosslinking agent is from 0.02% to 0.05% of the weight of starch. Within this narrow range of values, a 7% wt/wt aqueous solution of the crosslinked ethoxylated starch exhibits a viscosity of at least 1600 cps at 95 ° C. This ethoxylated crosslinked starch is particularly useful in the formation of ceiling tiles with stucco, borax and steel wool, and should be useful in enhancing the viscosity of hydraulic fracturing fluids.

This patent describes formaldehyde free or formaldehyde reduced binders useful, for example, in a fiber based composite material such as glass or other mineral fiber insulation, non-woven fabric or wood-based board. In one example, melamine is used as an acidic solution or a salt. The salt or solution is used to create an aqueous binder with other components such as a polyol and a crosslinker. A preferred polyol is a nanoparticle comprising high molecular weight starch. In other examples, binders include mixtures of a polyol with urea and a crosslinker. In other examples, a multi-component nanoparticle is made by reacting a polyol such as starch in an extruder with an insolubilizer such as melamine or urea. The resulting particles are mixed with water, optionally with other components such as an additional crosslinker, to create an aqueous binder.

The invention relates to a process for preparing a polysaccharide derivative, comprising the steps of: (a) contacting at least one polysaccharide with at least one polysaccharide swelling agent at a temperature of at most 70° C.; and (b) subsequently, contacting the product of step (a) with at least one aromatic isocyanate; thereby preparing a polysaccharide derivative.

The invention relates to a process for preparing a polysaccharide derivative, comprising the steps of: (a) contacting at least one polysaccharide with at least one polysaccharide swelling agent at a temperature of at most 70° C.; and (b) subsequently, contacting the product of step (a) with at least one aromatic isocyanate; thereby preparing a polysaccharide derivative.

A starch-containing microsphere has a particle size that exhibits polydispersity with uniform distribution in a particle size concentrated distribution interval. The particle size distribution in the particle size concentrated distribution interval has the following features: equal division of the particle size concentrated distribution interval into n intervals, and a microsphere percentage in each interval is formula (I),

[00001]$\begin{array}{cc}\frac{100}{n}\%\pm \frac{10}{n}\%,& \left(I\right)\end{array}$

where n is an integer greater than 1. The preparation method of the starch-containing microsphere includes: first reacting starch with a low concentration of epichlorohydrin, and then reacting the resultant product with a surfactant, followed by final crosslinking to give microspheres. The starch-containing microspheres thus prepared are polydisperse starch-containing microspheres with a uniform particle size distribution, with the particle size being in a range of 0.1-500 μm.

A starch-containing microsphere has a particle size that exhibits polydispersity with uniform distribution in a particle size concentrated distribution interval. The particle size distribution in the particle size concentrated distribution interval has the following features: equal division of the particle size concentrated distribution interval into n intervals, and a microsphere percentage in each interval is formula (I),

[00001]$\begin{array}{cc}\frac{100}{n}\%\pm \frac{10}{n}\%,& \left(I\right)\end{array}$

where n is an integer greater than 1. The preparation method of the starch-containing microsphere includes: first reacting starch with a low concentration of epichlorohydrin, and then reacting the resultant product with a surfactant, followed by final crosslinking to give microspheres. The starch-containing microspheres thus prepared are polydisperse starch-containing microspheres with a uniform particle size distribution, with the particle size being in a range of 0.1-500 μm.

A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa.Math.s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch. Use of modified waxy starch in a food composition comprising water and vegetable oil to provide a phase-stable composition in the form of a dispersion.

A food composition in the form of a dispersion, the composition comprising a water phase with water and modified waxy starch and vegetable oil dispersed in the water, wherein the modified waxy starch is present in an amount of from 4 to 9 wt %, based on the weight of the water in the food composition, wherein the composition does not comprise egg-derived emulsifier, preferably the composition does not contain a surface-active emulsifier, has a viscosity between 800 to 3000 mPa.Math.s (measured at 20° C. with Brookfield viscosimeter DV-II and spindle RV #3 at 50 rpm), has a pH from 2.5 to 5, does not contain a gum or non-modified starch. Process to manufacture a food composition comprising the steps of preparing a) a water phase comprising water and modified waxy starch, b) swelling the starch or allowing the starch to swell, mixing the composition resulting from b) with vegetable oil. The starch is preferably physically modified starch. Use of modified waxy starch in a food composition comprising water and vegetable oil to provide a phase-stable composition in the form of a dispersion.

A delivery device for a active agent comprises nanoparticles based on a biopolymer such as starch. The delivery device may also be in the form of an aptamer-biopolymer-active agent conjugate wherein the aptamer targets the device for the treatment of specific disorders, such as cancer. The delivery device survives for a period of time in the body sufficient to allow for transport and uptake of the delivery device into targeted cells. The degree of crosslinking can provide a desired release profile of the active agent at, near or inside the target cells. The nanoparticles may be made by applying a high shear force in the presence of a cross linker. The particles may be predominantly in the range of 50-150 nm and form a colloidal dispersion of crosslinked hydrogel particles in water.