An inspection of the chemical composition of cellulose and of similar glucose-based polysaccharides, it reveals that the bonds between individual glucose units, known as the glycosidic link (i.e. an oxygen bridge), display different positions according to the type of the polysaccharide considered.
With regard to cellulose (Fig. 1), glucose units are linked according to a rigid structural configuration, whereas this not true in other polysaccharides, such as amylose (Fig. 2), where such a bond is particularly flexible.
It is therefore possible to use as raw material affording water-soluble polymers, not only cellulose, but also starches, potato flours, or a combination of different polysaccharides, such as vegetable gums, in order to attain specific properties in the finished products. Based on such assumptions, research work at Barzaghi has been able to design complex products at a competitive price.
When a suitable mixture of polysaccharides is used as a raw material, esterification yields non-degradable products, affording solutions displaying a good fluidity, having medium to low viscosities and an excellent solubility both in hot and cold solutions as well as a stability of the solution over long periods of time.