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The pre-gelatinization process provides the ability to form cold gel for native and/or modified starches. Thus, these starches provide products with viscosity without the need for cooking or high temperatures, which means that the food manufacturer does not need to precook the starch. Pre-gelatinized starches retain most of the functional properties and viscosity of the original base material.
Pregelatinised Starch is a type of Starch excipient obtained through the hydrothermal modification of Native starch which raptures all or some of the starch granules. The source of starch may be Maize (corn), Potato, Wheat starches or blends. Compared with Native starch, Pregelatinised Starch has improved functionality, including flowability, compressibility, and cold water solubility. It is available as a white, odourless and tasteless, moderately fine powder made of small spheric or ovoid granules.