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Made in Washington: Western Polymer by Shawn Sullivan November/December 2004 - Washington Business Magazine
Who
would have imagined that potatoes could be used to make paper? That is
the question that is most often asked of Lynn Townsend-White and
Sheldon Townsend, owners of Western Polymer. This potato starch
processing company in Moses Lake began refining potatoes into food
grade potato starch around 1952. When larger companies began using the
same potatoes to make french fries, Western Polymer almost closed its
doors.
Before going out of business, the company decided to
reorganize its production process and begin to produce potato starch
for paper manufacturers. When paper was first invented by the Chinese,
they added starch to help bind the paper together and make it stronger.
That is still the practice today.
“The Europeans are still
really big on using potato starch to make paper, and in the early
1970's, when we first started the process we are currently using, we
had to license the technology from a European company,” Sheldon
explained. This process has helped transform Western Polymer into one of the best starch processors in the country.
“Our focus on high quality and technical service to our customers differentiates us from our competitors.” Lynn stated.
Several
paper production companies are currently using potato starch to produce
paper. By using this process, they have limited some of the pollution
that comes from their mills. Western Polymer gets its potato starch
from french fry and potato chip producers. Starch is a by-product of
the slicing or cutting stage of these production processes. It
accumulates in the process water and is sent through a recovery system
within the plant and picked up by Western Polymer. The starch is then
transported to Polymer’s plant and physically cleaned through screens
and cones to remove any remaining pulp, peel or dirt. After the
cleaning technique is finished, the process of turning waste into gold
begins.
To begin the process, Western Polymer raises the pH to
around 11. A chemical that places a cationic, or positive, charge on
the starch is then added. After reacting in the mixture for
approximately 20 hours, employees then neutralize the solution, use a
vacuum filter to remove the water, and then run it through a flash
dryer. When the product has approximately reached 15 percent moisture,
it is sifted and bagged to fit the customer’s needs.
The owners
of Western Polymer pride themselves on their level of customer service.
They custom tailor each order to the exact specifications of the
customer, even to the size of individual packaging (bags range from 50
to 3,000 pounds or bulk truck or rail). They are leading the way in
customer satisfaction and are currently developing a liquid form of
their product for easier use.
Western Polymer’s process is also
beneficial to the environment. “We are taking what was once a waste
by-product and turning it into a useful product,” Sheldon added. “Using
the starch in the paper increases the ability of the paper manufacturer
to increase the production of recycled paper.”
Paper is made up
of all different sizes of fibers, and the larger ones typically have
trouble holding onto the smaller ones. The fibers in recycled paper are
not as strong as the virgin fibers found in new paper and contain more
of the smaller fibers. By adding potato starch, the recycled paper
fibers are strengthened and more of the small fibers remain in the
paper. The smaller amount of unused fibers equates to a reduced amount
of pollution, which lowers the cost and burden of waste.
The
future looks bright for Western Polymer. The company is currently
developing new innovative products that will reduce the cost of
production for paper manufacturers and are always looking to improve
their already high level of technical service. Western Polymer
represents the type of entrepreneurship this state needs — innovative,
profitable and always striving to be the best. The company is a symbol
of what Washington will be in the future and is currently an icon
within the industrial community.
Resources: http://www.awb.org/cgi-bin/absolutenm/templates/?a=886&template=print-article.htm
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The molecular weight of the potato amylose molecule is five times greater than that of corn.
A higher Molecular weight provides better bonding and lower retrogradation rates.
Enhanced bonding strength is the primary benefit of using potato starch over cornstarch.
In many applications, potato starch is the better choice!
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