CA2426478C

CA2426478C - Synergistic compositions of polysaccharides as natural and biodegradable absorbent materials or superabsorbents

Info

Publication number: CA2426478C
Application number: CA2426478A
Authority: CA
Inventors: David Bergeron
Original assignee: Archer Daniels Midland Co
Current assignee: Archer Daniels Midland Co
Priority date: 2002-04-24
Filing date: 2003-04-24
Publication date: 2011-06-21
Anticipated expiration: 2023-04-24
Also published as: CA2426478A1

Abstract

The present invention relates to multi-component synergistic absorbent compositions comprising at least one polysaccharide and at least one or more polysaccharide-based components or gelling proteins. These compositions possess synergistic effects in their capacity to absorb water, saline solutions and biological fluids, at normal pressure or under load, or to retain these fluids, or a combination of these properties.

Description

TITLE OF THE INVENTION
SYNERGISTIC COMPOSITIONS OF POLYSACCHARIDES
AS NATURAL AND BIODEGRADABLE ABSORBENT MATERIALS OR
SUPERABSORBENTS
FIELD OF THE INVENTION
The present invention relates to synergistic compositions of polysaccharides as natural and biodegradable absorbent materials or superabsorbents. The compositions of the present invention show synergistic effects in their capacity to absorb water, saline solutions, biological fluids, and the like, at normal pressure or under load, and to retain these fluids.
BACKGROUND OF THE INVENTION
Superabsorbent polymers are mainly used as absorbents for biological fluids, water, aqueous solutions and the like. These absorbents are primarily used in diapers, adult incontinence products as well as in feminine hygiene applications. Polyacrylates and polyacrylamides, as well as their copolymers, are among the best known superabsorbents. Alternative acrylic superabsorbent polymer forms, including partially biodegradable materials, are described in "Modem Superabsorbent Polymer Technology' (Buchholz F. L. and Graham A. T. Eds., lNiley-VCH, New York, 1998).
Commercial superabsorbents are mainly polyacrylate-based polymers. However, their biodegradability is questionable, especially for high molecular weight polymers. These polymers are synthesized from monomers such as acrylic acids and acrylamides. Following the polymerization process, there are still residual monomers or oligomers showing toxicity and allergenic potential.

These synthetic polymers have also been grafted onto polysaccharides. Superabsorbent polysaccharide-based grafted-polymers are obtained through the grafting of an unsaturated monomer (acrylonitrile, acrylic acid, acrylamide) onto starch or, less frequently, cellulose. The so-obtained polymers, also called "Super Slurper", illustrate a water absorption capacity ranging from 700 to 5300 g/g for deionised water, and up to 140 glg in a 0.9 saline solution (weight by volume of NaCI, referred hereinafter as saline solution) (Riccardo P.O., l9Vater-Absorbent Polymers: A Patent Survey. J.
MacromoLSci., Rev. Macromol. Chem. Phys., 1994, 607-662 (p.634) and cited references). Despite their high water absorption capacity, these grafted polysaccharides, prepared by radical polymerization, are hypoallergenic and are not known to be biodegradable.
Among other polymers, polyaspartates have been recognized as offering good absorbent properties and as being biodegradable (Ross et al., US Patent 5,612,384). However, polyaspartates appear to have several drawbacks regarding their low molecular weight. Furthermore, polyaspartates are produced synthetically (l~Coskan et al., US Patent 5,221,733) from non-renewable sources such as for example malefic anhydride (obtained from butane). Finally, these polymers are strongly ionic and subject to performance fluctuations in saline solutions.
Polymeric blends and mixtures, used as absorbents or superabsorbents, are known. IVlore specifically, the synergistic effect on the absorption against pressure of two synthetics polyacrylate-based hydrogel-forming particles has been reported (Schmid et al., EP 0 691 133 A1 ). Since these formulations comprise synthetic polymers, they are unsuitable in light of allergenic, abrasive, ecological or toxicological concerns.
Chmelir and Klimmek (US Patent 5,340,853), teach a synergistic absorbing and swelling agent consisting of at least two components. The agent is made from a water-swellable synthetic polymer or copolymer, crosslinked with a multifunctional compound, and a second component. The second component is a. polysaccharide such as galactomannans or polygalactomannans. Alternatively, it could comprise admixtures of a gaiactomannan or polygalactomannans with other naturaB or synthetic polymers such as starch and modified starch. Even though the inventors refer to a synergistic effect when mixing the two components, no clear evidence for the synergy has been demonstrated when only polysaccharide components are used. Furthermore, since these formulations require synthetic polymers, such as polyacrylates, they are unsuitable for many uses in light of allergenic, abrasive, ecological or toxicological concerns.
Many other polyacrylate-polysaccharide based synergistic compositions have been disclosed such as those taught by Gunther, Klimmek, Bruggeman and Chmelir (US Patents 5,721,295; 5,847,031; 5.,736,595;
5,264,471; and 4,693,713 Reissue 33,839). However, since these formulations again require synthetic polymers, such as polyacrylates, they are unsuitable in light of allergenic, abrasive, ecological or toxicological concerns.
Renewable resources such as mixtures of polysaccharides have also been considered as absorbent materials. US Patent 5,801,116, granted to Rhodia Inc. (Cottrell et al.) discloses one or more polysaccharides having a particle size of greater than 200 mesh (74 microns), preferably modified guar gum. This modified guar gum may be used alone as an absorbent material or in combination with other known materials, such as natural or synthetic hydrophilic polymers. The inventors describe a potential synergistic absorbency when the compositions are combined with one or more of several classes of chemicals including simple carbohydrates (glucose, fructose, sorbitol, and the like) and synthetic hydrophilic polymers. However, no specific composition is exemplified to prove the synergistic hypothesis.

Furthermore, these guar absorbents have an undesirable tendency to give an syneresis effect (referred as slimy effect) to the wearer.
US Patent 4,454,055 (Richman et al.), issued to National Starch, teach synergistic interactions between ionically crosslinked polyelectrolytes (polyacrylates-starches), and modified starches or other extenders. Because these ionically crosslinked polyelectrolytes are made mainly from synthetic SAPs (Super Absorbent Polymers), they are again unsuitable for many uses in light of allergenic, abrasive, ecological or toxicological concerns.
Polysaccharide-protein synergies have also been reported in the food industry. The synergistic compositions relate to the viscosity or texture enhancement of food gels (Alloncle M et al., Cereal Chemistry, 66 (2), 1989, pp. 90-93; Kaletung-Gencer G et al., Journal of Texture Studies, 17 (1 ), 1986, pp. 61-70; Alloncie M et al., Food Hydrocolloids, 5 (5), 1991, pp.455-467; Sudhakar V et al., Food Chemistry, 55 (3), 1996, pp. 259-264; Rayment P et al., Carbohydrate polymers, 28 (2), 1995, pp. 121-130; Pellicer J et al., Food Science and Technology International, 6 (5), 2000, pp. 415-423; Tako M, Bioscience Biotechnology and Biochemistry, 56 (8), 1992, pp. 1188-1192;
Tako M et al., Agricultural and Biological Chemistry, 52 (4), 1988, pp.1071-1072; Murayama A et al., Bioscience, Biotechnology and Biochemistry, 59 (1 ), 1995, pp. 5-10; Goycoolea F.M et al., Gums and stabilizers for the food industry 7: proceedings of the 7th international conference in Wrexham, July, 1993, pp. 333-344)..The reasons for being of these food gels is different when compared to those used in hygiene applications. Food gels aren't designed to absorb or retain large amounts of saline or physiological fluids under pressure.
Indeed, no synergistic effects have been reported in these publications concerning absorbent or superabsorbent technologies.

Glass-like, pregrelatanized starches, have been disclosed by Groupe Lysac (Huppe et al. CA 2,308,537) as being a useful absorbent for liquids. However, these pregelatinized starches only absorb 8 g/g, which is too low to be useful in the hygiene industry. In order to improve the absorption 5 capacity of these modified starches, they were mixed with xanthan and guar gums. The modified starches have also been blended in mixtures with sodium carboxymethyl cellulose (CMC). Some synergistic effects were observed but only in those cases where starches were admixed with specific concentrations of guar and xanthan gums. Moreover, the disclosed absorption capacities remained too low to be useful in the hygiene industry.
There thus remains a need for novel synergistic compositions of polysaccharides with improved performance as natural and biodegradable absorbent materials or superabsorbents.
The present invention seeks to meet these and other needs.
SUMMARY OF TFiE IfNVENTION
The present invention relates to synergistic compositions of polysaccharides as natural and biodegradable absorbent materials or superabsorbents. These synergistic compositions show an increased capacity to absorb liquids such as water, saline solutions and biological fluids, at normal pressure or under load, and to retain these fluids. Furthermore these synergistic compositions are based on natural sources, are biodegradable and non-toxic. More specifically, the present invention relates to synergistic absorbent or superabsorbent compositions comprising at feast one polysaccharide and at least one polysaccharide-based component or gelling protein.
The present invention relates to synergistic compositions of polysaccharides to be used as natural, renewable and biodegradable absorbents or superabsorbents for personal hygiene products such as baby diapers, incontinence products and sanitary napkins. The compositions can also be used in several other applications such as in food packaging absorbent pads; in agricultural and forestry applications to retain water in the soil and to release water to the roots of plants; in fire-fighting techniques;
as bandages and surgical pads; for cleaning-up acidic or basic aqueous solution spills, including water soluble chemical spills; as polymeric gels for cosmetics and pharmaceuticals also known as drug delivery systems for the controlled release of active substances and; and finally for manufacturing artificial snow.
The present invention also relates to a rnulti-component synergistic absorbent composition comprising one or more modified starches and at least one or more components selected from a first component class selected from mannose containing polysaccharides, a second component class selected from ionic polysaccharides, and a third component class selected from gelling proteins or polypeptides.
The present invention further relates to a multi-component synergistic absorbent composition comprising one or more ionic polysaccharides and at least one or more components selected from a first component class selected from mannose containing polysaccharides and a second component class selected from gelling proteins or polypeptides.
Further scope and applicability will become apparent from the detailed description given hereinafter. It should be understood, however, that this detailed description, while indicating preferred embodiments of the invention, is given by way of example only, since various changes and modifications will become apparent to those skilled in the art.
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 shows a comparison between measured FSC
values and calculated additive values in 0.9% NaCI solution for different ratios of guar gum and starch. A weak synergistic effect is obsenoed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 2 shows a comparison between measured CRC
values and calculated additive values in 0.9% NaCI solution for different ratios of guar gum and starch. A weak synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 3 shows a comparison between measured FSC
values and calculated additive values in 0.9% NaCI solution for different ratios of CMC and starch. No synergistic effect is observed.
Figure 4 shows a comparison between measured CRC
values and calculated additive values in 0.9% NaCI solution for different ratios of CMC and starch. A strong synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 5 shows a comparison between measured FSC
values and calculated additive values in 0.9% NaCI solution for different ratios of CMC and guar gum. A weak synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 6 shows a comparison between measured CRC
values and calculated additive values in 0.9% NaCI solution for different ratios of CMC and guar gum. A strong synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 7 shows a comparison between measured FSC
values and calculated additive values in 0.9% NaCI solution for different ratios of starch, CMC and guar gum. A synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 8 shows a comparison between measured CRC
values and calculated additive values in 0.9% NaCI solution for different ratios of starch, CMC and guar gum. A synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values. The figure also shows a synergistic effect in the absence of starch.
Figure 9 shows a comparison between measured AUI_ values and calculated additive values in 0.9% NaCI solution for different ratios of starch, CMC and guar gum. A synergistic effect is observed when higher values are obtained as compared to the corresponding calculated additive values.
Figure 10 shows a comparison between measured viscosity values and calculated additive values in 4.9% NaCI solution for different ratios of starch, CMC and guar gum. No synergistic effects are observed.
DETAILED DESCRIPTION OF THE INVENTION
The present description refers to a number of routinely used chemical terms. Nevertheless, definitions of selected terms are provided for clarity and consistency.
As used herein the term polysaccharide refers to a combination of nine or more monosaccharides, finked together by glycosidic bonds, and include starch, modified starch, cellulose, etc.
As used herein, the term "modified" starch means a starch that is pregelatinized, thermally inhibited [Jeffcoat et ai. (US Patents 5,720,822; 6,261,376; 6,016,574), Chung-Wai et al. (US Patents 5,932,017;

6,231,675; 6,451,121), Shah et al. (US Patent 5,718,770), Shi et al. (US
Patent 6,277,186)], extruded, jet-cooked, dextrinated, hydrolyzed, oxidized, covalently cross-linked, alkylated, hydroxyalkylated, carboxyalkylated, esterified, fractionated in its amylose or amylopectin constituents.
As used herein, the term "Free Swell Capacity" (FSC), also called Absorption, refers to the amount (g} of fluid absorbed (0.9%
Weightlvolume NaCI solution, thereafter called 0,9 % NaCI solution) per gram of the composition.
As used herein, the term "Centrifuge Retention Capacity"
(CRC) also called Retention, refers to the amount (g) of fluid absorbed (0.9%
NaCI solution) per gram of the composition.
As used herein, the term "Absorption Under Load" (AUL) at 0.3 PSI (2.06 KPa), also called Absorption Against Pressure, refers to the amount (g) of substance absorbed (0.9% NaCI solution) per gram of the composition, using 0.1 g of absorbent in the apparatus.
As used herein, the term "ionic polysaccharides° refers to both anionic or cationic polysaccharides.
In a broad sense, the present invention relates to synergistic compositions of polysaccharides as natural and biodegradable absorbent materials or superabsorbents. It was discovered that the absorbing characteristics of modified starches can be synergistically improved by the addition of a polysaccharide composed of mannose, an ionic polysaccharide, gelling proteins or a combination thereof. Furthermore, it was discovered that the performances of ionic polysaccharides can be improved by the addition of mannose containing polysaccharides, gelling proteins or a combination thereof.
Examples of anionic polysaccharides are selected from the group consisting of sodium, lithium, potassium, and ammonium salts of carboxyalkylated cellulose (like carboxymethyl cellulose), as well as oxidized cellulose, pectin, arabic gum, kappa, iota or lambda carrageenans, agar-agar or alginates. Examples of cationic polysaccharides are selected from the group 5 consisting of chloride, bromide, iodide, nitrate, phosphates, sulfates and organic salts of chitosan, as wail as cationic cellulose.
These polysaccharide compositions, in order to be suitable for absorption purposes, should have a mean particles size ranging from about 80 prn to about 800 lam and more preferably from about 150 pm to about 600 10 Nm. In order to avoid particle migration, the particles should be homogeneously blended. In order to achieve a homogeneous blending, the size of the particles should not vary by more than about 200 pm. A process for producing the compositions is provided.
The absorbent or superabsorberat synergistic polysaccharides compositions, in accordance with the present invention, are prepared with different ratios of individual components, as illustrated in Examples 1 to 57. These compositions are then characterized by their Free Swell Capacity (FSC), their Centrifuge Retention Capacity (CRC) as well as their Absorption Under Load (AUL) capacity at 0.3 FSI (2.06 KPa). The FSC
and CRC are standard methods in the field of superabsorbents, used for all applications in personal hygiene. AUL is a standard test for baby diapers.
A synergistic effect for a multi-component system is observed when the measured value of the AUL, FSC and CRC is higher than the calculated additive value.
Typical compositions of polysaccharides, as disclosed in the present invention, are represented by the following equation:
Aa+~b+(~!n-1 wherein, A is the composition fraction (weight by weight or referred to hereinafter as WIW) of modified starch or ionic polysaccharides, when these polysaccharides are used as the primary constituent; B represents the composition fraction (WIVII) of a mannose containing polysaccharide, a gelling protein or an ionic polysaccharide (when starch is the primary constituent of the composition); represents the composition fraction (W/W) of supplemental constituents, these constituents being composed of one or more polysaccharides or proteins, selected from mannose containing polysaccharides, gelling proteins, ionic polysaccharides or modified starches (when applicable). It is important to note that N is a optional number and it is contemplated that as many fVs as required can be used in order to improve the synergistic effects.
A specific CRC, AUL and FSC can be attributed to each component. In other words, the first component of the synergistic blend has an AUL, FSC, and CRC value corresponding to AULa, FSCa and CRCa, and has a composition fraction (WIW) A. The second component has a composition fraction (W/W) B, and has AULb, FSCb and CRCb values. Other optional components have a composition fraction (WIW) N, and AULn, FSCn and CRCs values.
The Absorption Under Load (AUL), the Free Swell Capacity (FSC), and the Centrifuge Retention Capacity (CRC) of the blends, [AULa+b+n, FSCa+b+n and CRCa+b+n] can be calculated and expressed as follows:
AU La+b+n = A~AU La + B oAU Lb + N EAU Ln FSCa+b+n = A~FSCa + B~FSGb + N~FSCn CRCa+b+n = A~CRCa + B~CRCb + NsCRCn A synergistic effect is observed when the measured AUL, FSC and CRC results of the composition are higher that the calculated additive ones, [AULa+b+n, FSCa+b+n and CRCs+b+n].

Synergistic effects were observed in many complex polysaccharide compositions comprising at least one polysaccharide and at least one or more polysaccharide-based components or gelling proteins.
These synergistic effects occur more often, and are more important, when three or more compounds selected from these classes are present in the composition. These synergistic effects are also more important when the primary constituent of the composition is selected from the class of modified starches or ionic polymers. Significant synergistic effects are also observed when more then one product of a same class is used.
The first component class of the compositions of the present invention can be selected from the modifsed starches. These modified starches can be obtained from diversified sources, such as corn, waxy corn, wheat, waxy wheat, rice, waxy rice, potato, tapioca, waxy maize, sorghum, waxy sorghum, sago, barley, and amaranth. In order to be useful for the applications as contemplated by the present invention, these modified starches can be dextrinated, hydrolyzed, oxidized, covalently crosslinked, alkylated, hydroxyalkyiated, carboxyalkylated, carboxymethylated, acetylated or esterified, fractionated (e.g. amylose and amylopectin), and physically modified by thermal inhibition, jet-cooking or extrusion.
Oligomeric polyethylene glycol crosslinked polysaccharides have been previously described by troupe ~ysac (Couture et al., CA
2,362,006) as being particularly useful as modified starches. Other examples of physically modified starches have been described by troupe Lysac (Huppe et al., CA 2,308,537). In the latter, a pregelatinized, glass-like starch was disclosed, which was subsequently found to be useful as a modified starch for the compositions of the present invention.
Other modified starches, such as those disclosed by Kimberly-Clark (Qin et al., US Patents 5,550,189; 5,498,705, and 5,470,964), SCA (Besemer et ai., WO 00/35504A1, WO 01134656A1 and WO
99129352A1), Beenackers A. A. C. M. et al. (Carbohydr. Polym., 2001, 45, 219-226) and National Starch (Jeffcoat et al. US Patents 5.,720,822;
6,261,376; 6,016,574; Chung-Wai et al. US Patents 5,932,017; 6,231,675; US
6,451,121; Shah et al. US Patent 5,718,770; Shi et al. US Patent 6,277,186), could also be used in the compositions of the present invention. These modified starches constitute only a few examples of modified starches useful for the absorbent compositions of the present invention. Because these modified starches already have some absorbent properties, and exhibit less syneresis (slimy effect) than other polysaccharides, they are preferred as the primary constituent of the compositions of the present invention.
The second component class of the compositions of the present invention can be selected from the mannose containing polysaccharides. These polysaccharides comprise glucomannans or polyglucomannans such as konjac gum, or konjac flour. This class also comprises galactomannans or polygalactomannans, such as Guar gum, Locust bean gum, Mesquite gum, Tara gum, Phylium extracts and Fenugreek extracts, in addition to comprising Aloe mannans.
The mannose containing polysaccharides can be used in their natural, unmodified form as well as in a physically or chemically modified form. The mannose containing polysaccharides can be hydrolyzed, oxidized, covalently crosslinked, alkylated, hydroxyafkylated, carboxyalkylated, carboxymethylated, acetylated or esterified, and physically modified by extrusion, jet-cooking or other processes.
The third component class of the compositions of the present invention is an ionic polysaccharide-based compound. Tonic polysaccharides can be both anionic and cationic. Fxamples of suitable cationic polysaccharides are selected from the group consisting of chlorides, bromides, iodides, nitrates, sulfates, phosphates and organic salts of cationic polysaccharides, as well as cationic cellulose or- chitosan salts.
/anionic polysaccharides are the preferred third component class for the compositions of the present invention. They can be in their sodium, lithium, potassium or ammonium salt forms. Sodium carboxymethyl cellulose (CMC) is the preferred ionic component. Other useful ionic polysaccharides are sodium alginate and alginate compositions, xanthan gum, kappa, iota and lambda carageenan gums, karaya gum, arabic gum, pectin, agar-agar, oxidized cellulose and sulfated cellulose.
The ionic polysaccharides can be used in their natural, unmodified form, as wail as in a physically or chemically modified form. The ionic polysaccharides can be hydrolyzed, oxidized, covaiently crosslinked, alkylated, hydroxyalkylated, carboxyalkylated, carboxymethylated, acetylated or esterified, and physically modified by extrusion, jet-cooking or other processes.
Since the ionic polysaccharides exhibit high absorption properties, they are also the preferred primary constituent for the compositions of the present invention.
The fourth component class of the compositions of the present invention are gelling proteins or polypeptides. Secause these compounds are biodegradable and based on renewable sources, they provide a wide array of synergistic effects suitable to the compositions of the present invention. Examples of suitable gelling proteins or polypeptides are gelatin, collagen, albumin, ovalbumin, bovine albumin, casein, keratin, keratose, Whey proteins, Whey proteins isolates, soybean proteins, soy proteins, soy proteins isolate, polyaspartic acid or its salts, zein and gluten. Preferred gelling proteins are gelatin, as well as casein and its salts.

The gelling proteins can be used in their natural, unmodified form, as well as in a physically or chemically modified form. The gelling proteins can be hydrolyzed, oxidized, covalently crosslinked, alkylated, hydroxyalkylated, carboxyalkylated, carboxymethylated, acetylated or 5 esterified, and physically modified by extrusion, jet-cooking or other processes.
In order to provide the desired synergistic effects, the selected compounds must be homogeneously mixed. Mixing techniques are widely known in the art and are described in Perry's Chemical Engineers' Handbook (7t" edition, McGraw-Hill, 1997, ISBN: 0070498415).
10 Typical compositions can be mixed using double cone mixers, twin shell mixers, horizontal drum (with or without baffles), double core revolving around long axis (with or without baffles), ribbon mixers, vertical screw mixers, batch Mufler mixers, continuous Muller mixers, twin rotor mixers, single rotor or turbine mixers. ~ther mixing techniques applicable to the 15 compositions of the present invention will become apparent to a skilled technician in the art, and are contemplated as being within the scope of the present invention.
The polysaccharides and gelling proteins should have a specific particle size in order for the compositions to be suitable for absorption purposes. The mean particulate size of these components should not be below 80 pm, in order to avoid fine particulate problems (Occupational Safety and Health problems). In order to facilitate water, saline or physiological fluid penetration inside the parficulates (to avoid a phenomenon called gel blocking), the particuiates should not have a mean particulate size greater than 800 pm. Particularly efficient synergistic compositions were obtained with mean particulate sizes ranging from about 150 tam to about 600 Nm.
In order to obtain homogenous compositions the additional components (like B or N components) should have a similar mean particulate size. Particulate migration can be avoided if the size of the additional components of the compositions does not vary by more than 200 pm from the primary component (modified starches or, when no modified starches are used, ionic polysaccharides).
The absorbent materials or superabsorbents described in the present invention, may be incorporated into absorbent personal hygiene products such as, for example, baby diapers, incontinence products, sanitary napkins and the like. They could be also used in absorbent members, like absorbent cores, airlaids or foamed structures. These absorbent members are mainly made from superabsorbents, cellulosic fibers or man-made fibers and bi-component thermoplastic fibers (known also as SICO).
Furthermore, the absorbent compositions could also be used in several other applications, such as in food pads; in agricultural and forestry applications to retain water in the soil and to release water to the roots of plants; in fire-fighting techniques; as bandages and surgical pads; for cleanup of acidic or basic aqueous spills, including water soluble chemical spills; as polymeric gels for cosmetics and pharmaceuticals (also known as drug delivery systems) for the controlled release of active substances; and for artificial snow.
As was previously mentioned, a synergistic effect for a multi-component polysaccharide system is observed when the measured value of the AUL, FSC and CRC is higher than the calculated additive value. This can be observed when at least two or more compound classes are used together. More specifically, synergistic effects were observed in many complex polysaccharide compositions comprising at least one polysaccharide and at least one or more polysaccharide-based components or gelling proteins.
A slight but significant synergistic effect can be observed on the FSC and CRC for two component blends including Guar gum and Starch (Table I, Figures 1 and 2). 6Vo synergistic effect on the FSC is observed for blends containing CMC and Starch. However these blends exhibit a strong synergistic effect on the CRC (Table I, Figures 3 and 4). A slight but significant synergistic effect on the FSC, is also observed for blends containing CMC and Guar gum (Table I, Figure 5). However, these blends exhibit a strong synergistic effect on the CRC (Table I, Figure 6).
As demonstrated, an AUL, FSC or CRC can be observed in two-component compositions, but rarely simultaneously for each measurement. In order to observe a synergistic effect on all the measurements, three or more component blends must be used. These multi-component blends preferably contain a component from each of the three classes described hereinabove.
Polysaccharide three-component blends containing 0-70 Starch, 9-30 % CMC, and 21-70% Guar Gum, and preferably between 10-60%
Starch, 12-27 % CMC, and 28-63% Guar Gum demonstrate a strong synergistic effect by increasing values of FSC up to 44 g/g with a synergistic effect near 5 g/g (Table I!, Figure 7).
Similarly, polysaccharide three-component blends or mixtures containing 0-70 % Starch, 9-30 % CMC, and 21-70% Guar Gum, and preferably between 10-60% Starch, 12-27 % CMC, and 28-63% Guar Gum demonstrate a synergistic effect by increasing values of CRC up to 34 g/g with a synergistic effect near 9 g/g {Table II, Figure 8).
Similarly, polysaccharide three-component blends or mixtures containing 0-70 % Starch, 9-30 % CMC, and 21-70% Guar Gum, and preferably between 10-60% Starch, 12-27 % CMC, and 28-03% Guar Gum demonstrate a synergistic effect by increasing values of AUL up to 25 g/g with a synergistic effect near 5 g/g (Table II, Figure 9).

A synergistic effect on the viscosity was not observed (Table II, Figure 10).
Examples 51 to 57 illustrate the use of gelling proteins and polypeptides such as gelatin and calcium caseinates, added to the complex synergistic polysaccharides formulations.
The use of other natural polysaccharides or gelling proteins in the composition of the present invention leads to significant synergistic effects as illustrated in Examples 29 to 50 (Tables III to VII). These results illustrate synergistic compositions with performances comparable to those obtained with synthetic superabsorbent polymers such as polyacryiates and polyacrylamides.
The present invention is illustrated in further detail by the following non-limiting examples.
Starting Materials Pre-gelatinized wheat starch A (ADM-~gilvie), sodium carboxymethyl cellulose (CMC aqualon; Hercules) and crude unmodified guar gum (L.V. Lomas Ltd.) have been used as starting materials for examples 1 to 28.
Modified starches such as carboxymethylstarch and esterified starches crosslinked with triglycoldichloride were provided by Lysac Technologies Inc.
Crude unmodified guar gum (Starlight), crude unmodified konjac gum (LIMA~ Agricultural products), CMC aqualon (Hercules), xanthan gum (ADM), sodium alginate (Tic Gums), carrageenan (CP Kelco), pectin LM
(Tic Gum) and chitosan Chito Clear (Primex) have been used as starting materials for examples 29 to 57.

AUL measurements The Absorption Under load (AUL) in a 0.9% NaCI solution at 0.3 psi was determined according to the recommended test method 442.1-99 from EDANA2, using 0.1 gram of the absorbent in the apparatus.
FSC and CRC measurements,~using tea bags) Tea bags (10 X 10 cm) were made from heat sealable Ahlstrom filter paper 16.5 ~0.5 glm2.
FSC measuremen The Free Swell Capacity (FSC) in a 0.9% NaCI solution was determined according to the recommended test method 440.1-99 from EDANA.3 CRC measurements The Centrifuge Retention Capacity (CRC) in a 0.9% NaCI
solution was determined according to the recommended test method 441.1-99 from EDANA.4 Viscosity measurements The viscosity was measured with a Brookfield RV DV 1l+
viscometer at 50 RPNi with a spindle No 6, using a 2% (WMI) solution made with a 0.9% NaCI solution and agitated for one llour before measurement.
Gel strength measurements The gel strength was measured using a TA.XT2i from Texture Technologies with a cylindrical probe TA-12, load capacity SKg, gain trigger 0.5 g, displacement 10 mm, time 5 seconds, speed 2.0 mm Isecond.
The gel strength is expressed in force (g).
Biodegradability and ecological impact According to the United States Environmental Protection Agency (EPA), the Zahn-Wellens test is useful for testing the biodegradability of a substance soluble in water to at least 50 mg of dissolved organic carbon (DOC) per liter (US Environmental Protection Agency (EPA), Fate, Transport and Transformation Test Guidelines, OPPTS 832.3200, Zahn-Wellens / EMPA
test, EPA712-C-98-084, January 1998).5 For substances that are not 5 completely soluble, it offers only a qualitative indication of whether these substances are basically susceptible ro biological degradation or not (Buchholz et al., US Patent 5,789,570). An activated sludge was used in Example 27 to evaluate the biodegradability. A technicon carbon analyzer was used to measure the DOC and the percentage biodegradability was calculated 10 according to the DOC obtained, and reported in the equation given in reference 4. Example 27 showed no toxicity for microorganisms and no toxic product was detected that would destroy the aquatic fauna, particularly the micro crustacean Daphnia magna. IV'Aineral medium was used as a blank and the positive control was ethylene glycol, which showed 100% biodegradability 15 after 14 days.
Composition percenta~qes Composition percentages are all related in weight by weight (w/w) percentages.
Hypoallergenisity 20 Hypoallergenisity tests were performed by the Consumer Product Testing Co. according to the ASTM D6355-8 norms; performed with adherence to ICH Guideline E6 for good clinical practice and requirements provided for in 21 CFR parts 50 and 56 in accordance to standard operating procedures and applicable protocols. The products have been tested with sixty (60) qualified subjects, male and female, ranging in age from 20 to 72 years.
The upper back, between the scapulae, served as the treatment area. Approximately 0.2 g of the material was applied to the 3/4" x 3/<"
absorbent pad portion of a saline moistened adhesive dressing. Patches were applied three times per week (e.g. Monday, Wednesday and Friday) for a total of nine (9) applications. The site was marked to ensure the continuity of patch application. Following supervised removal and scoring of the first Induction patch, participants were instructed to remove all subsequent induction patches at home, twenty-four hours after application.
The following evaluation key was used by all participants:
0 : No visible skin reaction;
+ : Barely perceptible or spotty erytherma;
1 : Mild erytherma covering most of the test site;
2 : Moderate erytherma, possible presence of mild edema;
3 : Marked erytherma, possible edema;
4 : Severe erytherma, possible edema, vesiculation, bullae or ulceration.
ENIP~.ES 1 to 15 Synergy for FSC and CRC with two comp~nent blends Two component blends (examples 1 to 15) comprising Guar Gum and Starch, CMC and Starch, CMC and Guar Gum were prepared by weighing 0, 25, 50, 75 and 100 °f° of each material. The blends were mixed vigorously in a 20 ml vial. The Free Swell Capacity (FSC) and Centrifuge Retention Capacity (CRC) was measured for each of the two component blends, and was subsequently compared with calculated additive values based on component performances. The results are illustrated in Table I, as well as in Figures 1 to 6.

TABLE
I:
Exa_ m tes for two-com onent blends Exam Blends Measured S ner 1e Calculated Guar ' StarchFSC CRC FSC CRC FSC CRC
Gum CMC

l l l l l l i 1 100 0 32.48 22.72 32.482 0.00 0.00 2.72 2 75 25 44,50 33.17 41.49_ 3.02 8.54 24.64 3 50 50 52.10 38.61 ' 26.551.61 12.06 50.49 4 25 75 61.20 45.89 i 28.471.71 17.43 59.50 0 100 68.50 30.38 i 30.380.00 0.00 68.50 6 0 100 6.20 4.04 i 4.04 0.00 0.00 6.20 7 25 75 14.00 _ 8.71 1.23 1.75 10.461 12.77 8 50 50 20.65 13.48 19.3413.381.31 0.10 9 75 25 26.10 18.03 ' 18.050.19 -0.02 25.91 100 0 32.48 22.72 32.4822.720.00 0.00 11 0 100_ _6.20 4.04 6.20 4.04 0.00 0.00 12 25 75 20.41 15.01 21.7810.63-1.37 4.39 13 50 50 34,55 25.84 37.3517.21-2.80 8.63 14 75 25 52.44 36.64 52.93_ -0.48 12.85 23.80 a 15 ~ 100 0 68.50 30.38 ~ 30 0.00 0.00 ~ ~ ~ ~ 68.50 38 Gom onents erformances Measured ~

I FSC CRC
_ -_ ~I
9/~

Starch 6.20 4.04 Guar 32.48 22.72 Gum CMC 68.50 30.38 Aqualon EXAMPLES 16 to 26 Synergy for FSC,CRC, AllL and viscosity with three corr~ponent blends 5 Three component blends (examples 10 to 26) were prepared by weighing 0 to 100 % of Starch, 0 to 30 % of CMC and 0 to 70 of Guar Gum. The blends were mixed vigorously in a 20 ml vial. The FSC, CRC, Absorption under load (AUL) and viscosity was measured for each of the three component blends, and was subsequently compared with calculated 10 additive values based on component performances. The results are illustrated in Table II, as well as in Figures 7 to 10.

TABLE
Exam It 1e :
Examples for a three-component blend Blends Measured Calculated GuarCMC StarchFSC CRC AUL Visc.FSC ; AUL Visc.
Gum 8315 CRC

l I / cP I I / cP
!c 16 0 0 100 6.20 4.0417.0980 6.20 4.0417.0980 _ 17 7 3 90 __9.577.5517.98100 9.91 6.1417.78569 18 14 6 80 13.6210.8318.07160 13.628.2418.461059 19 21 9 70 18.9413.5018.54280 17.3310.3319.151548 20 28 12 60 22.7016.6718.28760 21.0312.4319.842038 21 35 15 50 27.1220._8321.23138_024.7_414.5320.532527 22 42 18 40 31.7223.72~57 216_028.4516.6321.213016 j 23 49 21 30 3_7.0825.73, 316032.16_18._7221.903506 24.05 24 56 24 20 40.5127.0223.83258035.8720.8222.593995 25 63 27 10 43.5630.1723.79336039.5822.9223.284485 I

26 70 30 0 43.3833.8825.506'10043.2925.0223.964974 Synergy FSC CRCRCGAULVisc.
cal I 1 c 6 0.00 0.00I _0 17 _-0.341.410.00-469 I _0.00_2.590_.20-899 18 1.61 3.17-0.39' t 1.67 4.24-0.61-1268 19 2.38 _6.30-1.56-1278 ! 1 0.70-1147 ' 22 3.27 7.094.36-8 23 4.92 2.15_ 24 ~ 1.24-346 7.01 -141 4.64 5 6.20 25 3.98_1_7.250.51_ 26 _ _ 0.09 _8.8_6_1.54-1125 i 1126 Com onent erformances _ _ Measured FSC CRC AUL isc.
I ~~ ~l~ ~p -Starch 6.20 4.0417.0980 Guar 32.4822.7220.96420 Gum CMC 68.5030.3830.9715600 A
ualon Biodegradability, hypoallergenisity, FSC, CRC and AIJL of three component blend Pregelatinized lNheat Starch (15 Kg, 50 °I°, 30-170 mesh (147 to 589 microns)); CNIC (3.9 Kg, 13 %, 30-170 mesh (147 to 589 microns)); and guar gum (11.1 Kg, 37 %, 30-170 mesh (147 to 589 microns)) were vigorously mixed in a double action mixer (LELAND 100 DA-70, 40 Kg capacity) over a period of 15 minutes.
FSC = 29.0 g/g CRC = 20.3 g/g AUL = 20.0 glg Biodegradability: 91.1 % after 28 days.
Hypoallerginicity : Panel No. 20020142, No visibPe skin reaction (0) for all sixty (60) qualified subjects, on all nine (9) applications.

Effects on the FSC, CRC, AUL, gel strength and viscosity of ionic polysaccharides having different viscosities Pregeiatinized 9Nheat Starch (1000 Kg, 44.67 % (ADM));
Guar Gum Procol (900 Kg, 40.21 % (LV Lomas)); Cf~C Aqualon (114 Kg, 5.07 % {Hercules)); CMC Gabrosa (125 Kg, 5.58 % (Akzo Nobel)); and C11~C (100 Kg, 4.47 % (Amtex)) were mixed in an industrial mixer for 10 minutes.
FSC = 27.47 glg CRC = 23.53 g/g AUL = 21.69 g/g Gel strength = 25.01 g Viscosity = 2180 Centipoises {Cp) E NlPL.ES 29 to 32 Effect on the ESC, CRC and AIJL of three~co'nponent blends, of different starch based products.
Four different starch based products (44.6' %) were mixed 5 with Guar Gum (40.21 %) and CMC (15.12 %) as described in Examples 1 to 15. The different starch based products used were pregeiatinized wheat starch (ADM), sodium carboxymethyl wheat starch crosslinked with triglycof dichloride (Lysac Technologies Inc.), sodium maleate wheat starch crosslinked with trigiycol dichloride (Lysac Technologies Inc.), and a hybrid of the latter two 10 (Lysac Technologies Inc.).The results are illustrated in Table III.
-TABLE III: Examples for a three-component blend with different starch based product, guar oeim and CMC
ExampleBlends StarchMeasured Calculated t pe ~

Guar CMC Starch FSC CRC AUL FSC CRC AUL
Gum 8315 _ I l Ic,~I I I

29 40.21 15._1244.67_1 35.71 33.1327.20.26 26.0618.36 40.21 15.1244.672_ 47.88 43.5130.50_ 32.4526.95 39.96 31 40.21 15.1244.673 _38.3335.3826.2636.3928 26.10 .43 32 40.21 15.1244.674 38.31 34.6432.0436.39_ 23.57 29.32 S _ne_rg FSC _ AUL
CRC

Ig _! l 29 1 5.35 7.078.84 30 2 7.92 1.063.55 31 3 1.94 6_.950.16 32 4 1.92 5.328.47 _ Com erformances onent Measured FSC CRC AUL
- I l I

Starcha 1: 6.50 4.7011.47 I
t Pre e1 ADM

Starcha 2: crosslinked 19.0030.70 t Carbo with meth TEG
fy 28.00 Starcha 3: 20.00 10.0028.81 t Maleate crosslinked with TEG

Starcha 4: ked 20.00 12.0023.14 t H with brid TEG
crosslin Guar Starli __ 48.73 45.6822.60 Gum ht CMC 52.00 37.0027.41 A
ualon EXAhAPLES 33 to 36 Effect on the ESC, CRC and AlJL of three-component blends, of different starch based products Four different starch based products (44.67 %) were mixed with Konjac Gum (40.21 %) and CMD (15.12 %) as described in Examples 1 to 15. The different starch based products used were pregelatinized wheat starch (ADM), sodium carboxymethyl wheat starch crosslinked with triglycol dichloride (Lysac Technologies Inc.), sodium maleate wheat starch crosslinked with triglycol dichloride (Lysac Technologies Inc.) and a hybrid of the latter two (Lysac Technologies Inc.). The resuits are illustrated in Table ~/I.
'TABLE
IV:
Examples for a three-component blend with different starch based product, _ kon'ac um and CMC

ExampleBlends Starch Measured Calculated t a KonjacCMC Starch FSC CRC AUL FSC CRC AUL
B315 _ % _% 9~~ I ~ I ~I I

33 40.21 15.1244.671 32.9_929.55 21.84 29.5625.3417.16 34 40.21 15.1244.672 39.7536.92 22.21 39.1631.7325.75 35 40.21 15.1244.673 33.9831.33 32.20 35.5927.7124.90 36 40.21 34.3231.07 27.14 35.5928.6022.37 15.12 _ ergY
44.64 S CRC AUL
_ FSC

! / /

33 1 3.43 4.21 4.68 34 2 0.59 5.19 -3.54 35 3 -1.613.62 7.30 36 _4 -1.272.47 4.77 _ Component erformances _.
_ _.
-M easure d _ FSC CRC AUL
l I I

Starcha 1: 6.50 4.70 11.47 Pre e1 ADM

Starcha 2: 19.00 30.70 t Carbo meth I
crosslinked with TEG
28.00 Starche 3: 20.00 10.00 28.81 typ Maleate crosslinked with TEG

iStarche 4: 20.00 12.00 23.14 typ Hybrid crosslinked with TEG

Konjac 46.73 43.89 19.62 Gum (LIMAO) _ 52.00 37.00 27.41 'CMC
Aqualon EXAN9PLES 37 to 40 Effect on the FSC, CRC and AtJL of three-corrlponent blends, of dsfferent starch based prod~lcts dour different starch based products (44.67 %) were mixed with Guar Gum (40.21 %) and sodium Alginate (15.12 %) as described in Examples 1 to 15. The different starch based products used were pregelatinized wheat starch (ADM}, sodium carboxymethyl wheat starch crosslinked with triglycol dichloride (Lysac Technologies Inc.), sodium maleate wheat starch crosslinked with triglycof dichloride (Lysac Technologies Inc.) and a hybrid of the latter two (Lysac Technologies Inc.). The results are illustrated in Table V.
TABLE
V:
Examples for a three-component blend with different starch based product, guar gum a~td sodium alginate _ ExampleBlends Starch Measured ty~ Calculated Guar AI Starch FSC CRC AUL CRC AUL
inate FSC

c,~! g1 I I I
I

37 40.21 15.1244.6_7_ 1 35.88 33.12 21.42 24.1518.25 .70 38 40_.21_15.1244.672 46.95 40. _ 30.5426.84 06 26.23 39.30 39 40.21 15.1244.673 _ 39.40 _ 28.69 26.5226.00 33._51 35.73 40 40.21 15.1244.674 36.85 31.60 31.80 27.4123.47 - - _ - 35.73 S erg FSC CRC AUL

c,~l l l -_.
_ 37 1 6.18 8.97 3.17 38 2 7.65 9.52 -0.61 39 3 3.67 6.99 2.69 40 4 1.12 4.19 8.33 Com erformances_ onent M easured FSC CRC
I AUL
l I

Starcha 1: 6.50 4.70 t Pre 11.47 e1 ADM

Starcha 2: 28.00 19.00 t Carbox 30.70 meth t crosslinked with TEG

Starcha 3: 20.00 10.00 t Mateate 28.81 crosslinked with TEG

Starcha 4: 20.00 12.00 t H 23.14 brid crosslinked with TEG

Sodium 45.02 33 al .8 inate 8 Tic 26.14 Gums ___ Guar (Starlight) 48.73 _ um _ 45.68 22.601 E~41UIPL.ES 41 to 44 Effect on the ESC, CRC and Al7L of three-component blends, of different starch based products Four different starch based products (44.67 %} were mixed with Guar Gum {40.21 %} and I<onjac Gum (15.12 %} as described in Examples 1 to 15. The different starch based product used were pregelatinized wheat starch (A~M), sodium carboxymethyl wheat starch crosslinked with triglycol dichloride (Lysac Technologies Inc.), sodium maleate wheat starch crossfinked with triglycol dichloride (Lysac Technologies Inc.) and a hybrid of the latter two {Lysac Technologies Inc.). The results are illustrated in Table VI.
TABLE
VI:
Examples for a three-component blend with different starch based product, I
uar and konjac gum _ ExampleBlends StarchMeasured Calculate t ~e StarchGuar Kon'ac FSC CRC AUL FSC CRC AUL
_.

/ / ~/w / I I

41 40.21 15.12 1 32.49 30.42 27.2629.5627.1017.18 44.67 42 40.21 15.12 2 43.27 40.25 27.2039.1733.4925.77 I 44.67 I

43 40.21 15.12 _ 3 36.55 34.06 31.9635.5929.4724.92 44.67 44 40.21 15.12_ 4 37.02 33.95 31.9 35.5930.3622.39 i 44.67 6 S _ ner AUL
FSC /
CRC
/
/

41 1 2.93 10.08 3.32 ( 42 ~ 2 4.10 1.43 6.76 43 ~ 3 _ 7.04 0.96 4.59 44 ~ 4 1.43 9.57 ; 3.59 Component erformances p M easured FSC CRC
I AUL
l I

Starcha 1: 6.50 4 t Pre .70 e1 11.47 ADM

Starcha 2: 28.00 _ Carbox 19.00 meth 30.70 I
crosslinked with TEG

Starche 3: 20.00 10.00 typ Maleate i crossiinked 28.81 with TEG

~,_Starche 4: 2 12:00 typ Hybrid 0.00 i crosslinked 23.14 with TEG

Guar (Starlight) _ 45.68 gum 48.73 22.60 Konjacm (LIMAO) 46.73 43.89 chu 19.62 E IVIPLES 45 to 5~
Effect on the FSC, CRC and AUL of rnulti-corn~onent blends, of different polysaccharides Slends were prepared by mixing pregelatini~ed wheat starch (ADM}, as the first component class (starch based product}, guar gum (Starlight} and konjac gum (L1MA0) as the second component class (polygalactomanan and polyglucomanan) and finally, CMC (Hercules), xanthan (ADM), sodium alginate (Tic Gums), carrageenan (CP iCelco), pectine (Tic Gums) and chitosan (Primex) as the third component class (ionic class) as described in Example 1 to 15. The synergistic results on the FSC, CRC and AUL are illustrated in Table Vli.
TABLE
VIB:
Examples for multi-com onent blends _ Ex. I Blends _ _ Measured Starch GuarKonjacCMC XanthanAlginateCarry-PectineFSC CRC U
ee_n_an _ / /
%

45 40.0030.000.00 20.000.00 10.000.00 0.00 32.8929.38 23.41 '~, 46 30.0037.50_0.0022.50' 10.000.00 0.00 38.13_ 0.00 34.00 23.48 ~'~

47 30.0020.0020.0010.00~ 0.00 10.00 0.00 41.30.83 20.76 10.00 i 48 30.0020.0020.0010.00i 0.00 0.00 10.0038.86_ 10.00 _ 35.30 19.00 49 30.0020.0020.0010.00I 0.00 10.00 10.0042.3938.88 0.00 21.73 50 30.0020.0020.0010.000 10.000.0 10.0036.5132,28 25.10 C alculated j S
FSC CRCAUL FSC ner AUL
_ - CRC

/ ~ / / /

45 32.3825.4219.52 0.51 3.96 3.89 46 36.6929.3020.76 1.44 4.70 2.72 I

47 38.9933.1119.66 2.31 5.72 1.1_7 ,48 38.5932.7318.54 0.27 2.57 0.46 ' !49 34.8529.4218.73 7.54 9.46 2.99 , X50 35.1128.4718.79 1.40 3.81 6.31 __ Com per$ormanc~_s onent _ Measure d FSC CRC AUL

~L~j /
g/

Starch 6.50 4.70 11.4 ADM

Guar t 48.7345.68_ um Starli 22.60 h Kon'ac 46.7343.8919.62 um LIMAO

CMC (Aqualon 5) 58.2045.9027.41 Sodium ic s 47.6324.3526.73 AI inate Gum T

Carry 45.0233.8826.14 eenan CP KeIkoL_ Pectine 41.0230.0614.95 Tic Gums Xanthan 82.4667.0224.
(ADM) 20 Chitosan - 8.18 1.63 _ (Primex) 16_1 EX~iUIPLES 51 to 5'7 Effect on the PSC, CRC anti AUL of multi-component blends, of different polysaccharides ~rith the presence of proteins Blends were prepared by mixing gelling proteins such as 5 gelatin and calcium caseinate with pregelatinized wheat starch (ADM), as the first component class (modified starch), guar gum (Starlight) and konjac gum (LiMAO} as the second components class (polygalactomanan and polyglucomanan) and finally, CMC (Hercules.}, xanthan (ADM}, sodium alginate (Tic Gums), carrageenan (CP Kelco), pectine (Tic Gums) and 10 chitosan (Primex) as the third components class (ionic class) as described in Examples 1 to 15. The synergistic results on the CSC, CRC and AUL are illustrated in Table Vlll.

TABLE rote6ns Vfll:
Exam les for mufti-com onent blends vrith Ex. Blends Starch KonjacCMC XanthanAiginateCarra-PectineChitosan GelatinCasein Guar I

geenan % % % % % % ~
%

51 50.00 0.00 0.000.00 14.5014.50 14.501.500.00 5.00 0.00 52 .00 0.00 0.000.00 14.5014.50 0.00 0.000.00 5.00 16.00 53 _ 0.00 0.000.00 14.5014.50 0.00 0.005.00 0.00 50.00 16.00 54 35.00 0.00 0.000.00 0.00 0.00 0.00 0.0015.00 0.00 50.00 55 55.00 97.005.002.00 0.00 5.00 0.00 0.005.00 1.00 10.00 56 45.00 5.00 5.005.00 2.00 2.00 2.00 0.006.00 2.00 26.00 57 35.00 0.00 0.000.00 5.00 0.00 0.00 0.005.0_0 5.00 50.00 j Measured __CaIcuBated Synergy FSC CRCAUL FSC CRC AUL FSC CRC AUL

9~9 9~99~9 9~9 9~9 9~9 9~9 gl9 9~9 ~

51 28.3819.7517.35 23.0015.1816.58 5.384.57 0.77 52 32.5325.0921.21 24.7318.1017.78 7.806.99 3.43 I

53 30.0823.9119.81 25.1118.41_ 4.975.50 1.95 17.86 54 31.2328.7822.35 28.5225.4117.83 2.713.37 4.52 55 29.5926.8419.71 23.8820.2516.06 5.716.59 3.65 _ 56 31.9827.7619.27 28.4923.9717.27 3.493.79 2.00 57 32.2129.0919.90~ 29.8926.0118.26 2.323.08 1.64 ~ ~

Component rmances perfo Measured _ FSC CRC AUL
I

_ 9~9 9~9 9~9 . _ Starch 6.50 4.70 11.47 ADM

___ jGuar 48.7345.6822.60 gum (Starlight) _ Ko . 46.7343.8919.62 c !
um LIMAO

CMC ~ 58.2045.9027.41 A
uafon Sodium 47.6324.3526.73 AI
inate Tic Gums ~Carra 45._0233.8826.14 eenan - __ CP
Kelko Pectine 41.0230.0614.95 Tic Gums Xanthan 82.4667.0224_.20 ADM

Chitosan 8.18 1.63 16.14 Primex Gelatin 12.566.15 16.80 Casein ~ 0.00 15.35 4.90 Although the present invention has been described hereinabove by way of preferred embodiments thereof, it can be modified without departing from the spirit and nature of the subject invention as defined in the appended claims.

REFERENCES
1. Beenackers A. A. C. M. et al. An experimental study on the carboxymethylation of granular potato starch in non-aqueous media.
Carbohydr. Polym., 2001, 45, 219-226.
2. EDANA, Absorbency Against Pressure No. 442.1-99, Recommended Test Method: Superabsorbent materials-Polyacrylate superabsorbent powders-Absorbency Against Pressure by Gravimetric Determination, Febr. 1999.
3. EDANA, Free Swell Capacity No. 440.1-99, Recommended test Method: Superabsorbent materials-Polyacrylate superabsorbent powders-Free Swell Capacity in Saline by Gravimetric Determination, Febr. 1999.
4. EDANA, Centrifuge Retention Capacity No. 441.1-99, Recommended Test Method: Superabsorbent materials-Polyacrylate superabsorbent powders-Centrifuge Retention Capacity in Saline by Gravimetric Determination, Febr. 1999.
5. US Environmental Protection Agency (EPA), Fate, Transport and Transformation Test Guidelines, OPPTS 832.3200, Zahn-Wellens / EMPA test, EPA712-C-98-084, January 1998.
6. ASTM D6355-98 Standard Test Method for Human Repeat INSULT Patch Testing of Medical Gloves.

Claims

1. A multi-component synergistic absorbent composition comprising one or more modified starches and at least two or more components selected from the group consisting of:

.cndot. a first component class comprising a mannose containing polysaccharide selected from the group consisting of guar gum, locust bean gum, tara gum, konjac gum or konjac flour, fenugreek gum and mesquite gum;

.cndot. a second component class comprising an ionic polysaccharide selected from the group consisting of carboxyalkylated cellulose, pectin, chitosan salts, arabic gum, kappa, iota and lambda carrageenan gums, agar-agar and alginates; and .cndot. a third component class comprising gelling proteins or polypeptides;
whereby the multi-component synergistic absorbent composition is characterized by a CRC higher than A.cndot.CRCa + B.cndot.CRCb + N.cndot.CRCn;
wherein:
A is the composition fraction (w/w) of the first component class;
B is the composition fraction (w/w) of the second component class;
N is the composition fraction (w/w) of the third component class;
CRCa is the centrifuge retention capacity of the first component class;
CRCb is the centrifuge retention capacity of the second component class; and CRC, is the centrifuge retention capacity of the third component class.

2. A multi-component synergistic absorbent composition as defined in claim 1, wherein said third component class is selected from the group consisting of gelatin, albumin, collagen, keratin, keratose, fibrin, ovalbumin, bovine albumin, polyaspartic acid and its salts, casein and its salt, Whey proteins, Whey protein isolates, soybean proteins, soy proteins, soy proteins isolates, zein and gluten.

3. A multi-component synergistic absorbent composition as defined in claim 1, exhibiting synergistic effects on absorption under load, centrifuge retention and free swell capacity.

4. A multi-component synergistic absorbent composition as defined in claim 1, wherein said modified starches are obtained from the group consisting of corn, waxy corn, wheat, waxy wheat, rice, waxy rice, potato, tapioca, waxy maize, high amylose content corn starch, sorghum, waxy sorghum, sago, barley, amaranth, and mixture thereof.

5. A multi-component synergistic absorbent composition as defined in claim 4, wherein said modified starches are obtained by procedures selected from the group consisting of pregelatinization, thermal inhibition, extrusion, jet-cooking, dextrination, hydrolysis, oxidation, covalent cross-linking, alkylation, hydroxyalkylation, carboxyalkylation, esterification, fractionating in its amylose or amylopectin content, and combinations thereof.

6. A multi-component synergistic absorbent composition as defined in claim 1, wherein said ionic polysaccharide is a cationic polysaccharide.

7. A multi-component synergistic absorbent composition as defined in claim 6 wherein said cationic polysaccharide is selected from the group of salts consisting of chlorides, bromides, iodides, nitrates, phosphates, sulfates and organic salts.

8. A multi-component synergistic absorbent composition as defined in claim 1, wherein said ionic polysaccharide is an anionic polysaccharide.

9. A multi-component synergistic absorbent composition as defined in claim 8, wherein said anionic polysaccharide is selected from the group of salts consisting of sodium, lithium, potassium, and ammonium.

10. A multi-component synergistic absorbent composition as defined in claim 1, wherein said mannose containing polysaccharide is modified by procedures selected from the group consisting of hydrolysis, oxidation, covalent cross-linking, alkylation, hydroxyalkylation, carboxyalkylation and esterification.

11. A multi-component synergistic absorbent composition as defined in claim 1, wherein said ionic polysaccharide is modified by procedures selected from the group consisting of hydrolysis, oxidation, covalent cross-linking, alkylation, hydroxyalkylation, carboxyalkylation and esterification.

12. A multi-component synergistic absorbent composition as defined in claim 1, wherein said gelling proteins or polypeptides are modified by procedures selected from the group consisting of hydrolysis, oxidation, covalent cross-linking, alkylation, hydroxyalkylation, carboxyalkylation and esterification.

13. A multi-component synergistic absorbent composition as defined in claim 1, comprising at least two modified component classes selected from modified mannose containing polysaccharides, modified ionic polysaccharides and modified gelling proteins or polypeptides.

14. A multi-component synergistic absorbent composition as defined in claim 1, wherein said modified starches and said first, second and third component class have a mean particle size ranging from about 80 µm to about 800 µm.

15. A multi-component synergistic absorbent composition as defined in claim 14, wherein said modified starches and said first, second and third component class have a mean particle size ranging from about 150 µm to about 600 µm.

16. A multi-component synergistic absorbent composition as defined in claim 15, wherein the particle size of said modified starches and of said first, second and third component class differs by no more than 200 µm.

17. A blood or menses absorbent member comprising an absorbent composition as defined in claim 1, and cellulosic fibers, synthetic fibers or a mixture thereof.

18. A sanitary napkin comprising an absorbent composition as described in claim 1 or an absorbent member as defined in claim 17, or a combination thereof.

19. A medical device comprising an absorbent composition as described in claim 1, or an absorbent member as defined in claim 17, or a combination thereof.

20. A urine, physiological fluid or liquid feces absorbent member comprising an absorbent composition as defined in claim 1, and cellulosic fibers, synthetic fibers or a mixture thereof.

21. A diaper comprising an absorbent composition as described in claim 1, an absorbent member as defined in claim 20 or a combination thereof.

22. An incontinence garment comprising an absorbent composition as described in claim 1, an absorbent member as defined in claim 20, or a combination thereof.

23. A food fluid absorbent member comprising an absorbent composition as described in claim 1, and cellulosic fibers, synthetic fibers or a mixture thereof.

24. A food pad containing an absorbent composition as described in claim 1, an absorbent member defined in claim 23, or a combination thereof.

25. An artificial snow agent, drug delivery agent, cosmetic agent, cat litter absorbent, soil humidity retaining agent or a fire retarding agent comprising an absorbent composition as defined in claim 1.

26. A process for producing the multi-component synergistic absorbent composition of claim 1, comprising blending the modified starches with at least two or more components selected from said first, second and third component class.

27. A process as defined in claim 26 wherein said blending is dry-blending.