gelatinized

Gelatinized is an adjective used in food science and related disciplines to describe starch or carbohydrate materials that have undergone gelatinization, a thermally induced transition in which starch granules swell, absorb water, and lose their crystalline structure when heated in water. Gelatinized starch shows increased viscosity and may form a gel upon cooling, distinguishing it from ungelatinized starch.

Gelatinization occurs when starch granules are heated in aqueous environments. Heat and moisture cause the crystalline regions to disrupt, allowing water to penetrate. This leads to granule swelling, amylose and amylopectin leaching, and thickening of the mixture. The resulting paste can set into a gel as it cools, with the texture influenced by the starch's amylose content and other ingredients.

The temperature range at which gelatinization occurs depends on starch source, with common starches gelatinizing roughly within the 60–85 °C range. Factors such as sugar, acid, fat, pH, and ionic strength can raise or lower the gelatinization temperature and alter final viscosity or gel strength. Overheating or prolonged heating can cause breakdown of starch and thinning of the gel.

In industry, gelatinized starch is used as a thickener, binder, or texture modifier in foods, sauces, soups, and desserts. Pre-gelatinized or instant starches are partially gelatinized and dried so they dissolve rapidly in cold water. In cooking, gelatinization is a key step in making custards, puddings, gravies, and many baked goods.