Are there any additives which can prevent retrogradation of starch? I have prepared 13% of starch solution along with 2% of NaCl. The results were bit better. The synthesized gel was flowable with some bubbles inside it, perhaps 2% of salt was more than enough. Coming back to my question, are there any better substances which can be used for this purpose?
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$\begingroup$ I just saw a mention that stuff like Na+ accelerates it. $\endgroup$– MithoronCommented Nov 28, 2023 at 15:19
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