U of S | Mailing List Archive | alt-photo-process-l | Re: Maltodextrin as Replacement For Gum

Re: Maltodextrin as Replacement For Gum

What might be the benefit over gum?  In other words, why the search for other colloids--does gum present problems that another colloid would solve, for instance? 
I have used albumen and it is very fine in texture but I cannot stand the foetid smell.  But I've been told my nose is super sensitive.
I think using gelatin as a colloid is probably much hardier to require sawdust development perhaps...and for some processes (Fresson) that is a good thing.
----- Original Message -----
Sent: Wednesday, April 30, 2008 10:03 AM
Subject: Re: Maltodextrin as Replacement For Gum

It was while I was searching for info on screenless lithography that made mention of it. Seems like a lot of other things are going on in this process too though. I'm going to give it a try I think. There's a beer and wine supplier in town which stocks the powder.

Here's the link: http://www.wmich.edu/ppse/Offset/pp6.htm


Keith Gerling wrote:
98766a900804300754p10dd3516y73fdff14618b6a3b@mail.gmail.com type="cite">
Just wondering: in the literature which you read but didn't cite did
you happen to see any compelling reasons to try Maltodextrin?  I've
tried all kinds of colloids and, while many harden just fine with
dichromates, most aren't worth the hassle.  The primary issue seems to
be one of clearing the unhardened colloid.  Many colloids   don't seem
to want to wash off the substrate without introducing alcohols or
other solvents.

On Wed, Apr 30, 2008 at 12:16 AM, Michael Koch-Schulte <mkochsch@shaw.ca> wrote:
Has anyone tried Maltodextrin as a replacement for Gum Arabic or is this
idea just goofy? Seems Maltodextrin has many of the same properties as Gum.