Physically modified starch, pregelatinized starch is partially soluble in cold water. The pregelatinized starch gives the product viscosity without having to be cooked at high temperatures, so the starch does not have to be precooked.
How does it work:
Upon pregelatinization, natural and stabilized starches can be made into a cold water paste. Food manufacturers do not have to precook starch to develop viscosity since they acquire viscosity without heat.
Applications Or where it is used:
Pregelatinized starch is derived from corn, cooked, and dried. Pregelatinized starch is often found in instant puddings, soup mixes, pie fillings, salad dressings, and candy. Pregelatinized starches are easily digested.
Cooked starch is pregelatinized starch that is dried in a drum dryer or an extruder in a starch factory to make the starch cold-water soluble. Pregelatinized starch and dry starch sugars are obtained using spray dryers.
Dosage of usage:
Among the products that include Pregelatinized starch are baby food, soup, and baked goods. Pregelatinized starch is used in food and pharmaceutical industries as excipients. Pregelatinized starch easily absorbs water, so it is used as a disintegrant because of its ease of digestion.
Dried, cooked starches that have been pregelatinized are highly digestible. People with iron-deficiency anemia and obesity have been linked to excessive raw starch consumption. Wheat allergy-like symptoms such as rashes, itching, asthma, and sudden weight gain are some of its side effects.