PREGEL STARCH

Pregelatinization gives native and stabilized starches the ability to form a cold water paste. Pregelatinized starch is starch that has been pre-cooked and dried using methods such as drum drying or spray drying. This process allows the starch to develop viscosity without the need for heat, meaning that food manufacturers do not need to pre-cook the starch. Pregelatinized starches retain most of the functional properties and viscosity of the original base material. Pregelatinized starch can be applied to native or modified cook-up starch to achieve a versatile range of instant thickening agents. It greatly enhances the compressibility and fluidity of tablets and, due to its excellent flow properties and bulk density, allows for the homogeneous filling of capsules.

In the food industry, pregelatinized starch is used as a thickening, texturing, and stabilizing agent in products
such as cream fillings, canned goods, sauces, soup mixes, gravies, tomato ketchup, pastry creams, dairy desserts,
and other food items.