Abstract
In this paper, novel, eco‐friendly spherical cationic starch (CS) microgels are successfully prepared by partially gelatinizing CS granules, followed by stabilizing the structure with a cross‐linker (sodium trimetaphosphate, STMP). Discrete and spherical swollen CS granules are first obtained by partially gelatinizing CS starch at 50 °C for 10 min, without the need for inverse emulsification. Various amounts of STMP are reacted with partially gelatinized CS granules to examine the effect of cross‐linking density on the swelling behaviors. Depending on the degree of cross‐linking, the average diameter of CS microgels in water ranges from 55 to 75 µm. The STMP cross‐linking strengthens the structure of CS microgels through chemical cross‐linking (via distarch monophosphate formation) and ionic cross‐linking (via trapping unreacted STMP). Upon changing the environmental pH and ionic strength, it is found that the swelling volume of microgel is mainly controlled by the excess cationic groups and chemical cross‐linking. Having a relatively stable swelling ratio within a wide pH range (3–9) and a good viscosity thickening ability, the CS microgel shows great potential as a natural thickener (texture stabilizer) in personal care products.
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