Starch can be used as a suitable filler for granules and pellets, or as an encapsulating agent in agricultural formulations. Starch has the appeal of being a safe and biodegradable natural food ingredient. However, improvements can be made in the water dispersibility and stability of starch-containing formulations. Vinylpyrrolidone copolymers are shown to improve the suspensibility of 2% starch in water. Use of cornstarch to encapsulate active ingredients has been described in the literature. In the present study, vinylpyrrolidone copolymers have been used to reduce the temperature needed for gelatinization. Examples of prototype formulations illustrating the use of polymer-modified starch are given. A working model exemplifies the balance of hydrophobic and hydrophilic moieties required in the vinylpyrrolidone copolymers to enhance dispersion.
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