Pregelatinized Starch is Starch that has been chemically and/or mechanically processed to rupture all or part of the granules in the presence of water and heat, and subsequently dried, we called it hydrothermal modification of native starch.The source of starch may be maize, 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.
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. The pre-gelatinization process provides the ability to form cold gel for native or modified starches. Thus, these starches provide products with viscosity without the need for cooking or high temperatures, which means that the users does not need to precook the starch.