Blends of Maltodextrin and Other Polysaccharides as Binders of Aqueous α‐Alumina Suspensions for Ceramic Processing

Abstract

The aim of the study was to find and investigate some blends of polysaccharides, that could be used as binders and plasticizers in the basic conditions of aqueous alumina suspensions. Aqueous suspensions containing 45% (v/v) a-alumina and maltodextrin combined with small quantities of other polysaccharides (totally 5 g polysaccharides per 100 g of alumina) were thermally gelled, and their properties characterized by rheological techniques. Gelling formation was found in the systems maltodextrin-agar, maltodextrin-agar-locust bean gum, maltodextrin-xanthan gum-locust bean gum, maltodextrin-xanthan gum and maltodextrin-carrageenan. The use of maltodextrin was necessary for liquefying the dense aqueous alumina slurries.