Native Starch

Greater formulation flexibility with reduced dependence on pre-cooked carrier starch

Traditional corrugating adhesives typically use a pre-cooked carrier phase to generate viscosity and keep raw starch suspended. Fusion provides an alternative way to control these properties.

By generating rheology through its cross-linking system, Fusion allows corrugated plants to evaluate formulations based on native, unmodified starches with reduced dependence on a traditional gelatinised carrier.

Why native starch matters

Simpler raw-material strategy
Native starches can reduce dependence on specialised modified starch systems and provide greater sourcing flexibility.

Reduced carrier requirement
Fusion allows the pre-cooked carrier portion to be substantially reduced or, where validated, eliminated.

Simpler preparation
Reducing the carrier phase can shorten and simplify the adhesive preparation sequence.

Stable rheology
Viscosity and suspension are controlled by the Fusion system rather than relying primarily on gelatinised starch.

Formulation flexibility
Fusion can be evaluated with commonly used starch sources such as corn, wheat and tapioca, subject to plant-specific formulation requirements.

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Fusion™ and Caustic — Lower Gelling Temperature, Stable Viscosity

In Fusion-based formulations, the caustic (e.g., NaOH) is added to the entire water + starch phase. Because there’s no pre-cooked carrier, batch viscosity isn’t driven by gelatinized starch; the rheology is set by Fusion’s cross-linking.

What this enables

Optimize caustic level to achieve a lower gelling temperature at the nip.
Viscosity remains stable because Fusion—not pre-cooked starch—governs the flow behavior.
A lower gelling point supports higher production speeds or reduced heat settings (energy savings) while maintaining bond quality.

Always handle caustic according to plant safety procedures.

Very Fast Batch Preparations

No Primary pre-cooked starch results in very fast batch preparations.

Formulations are very simple: All the water is mixed with the caustic,

then with all the starch, the borate or replacement

and at the end Fusion is dosed.

The overall preparation time is reduced with 1/3 of normal time.

Some Benefits:

Increase the glue-kitchen capacity with 30%

Less maintenance of the equipment

Less energy consumption