pregelatinized

Pregelatinized starch is starch that has been partially gelatinized and then dried to produce a dry, free-flowing powder capable of rapid hydration in cold water. It is a modified starch created by physical processing rather than chemical modification, and it functions as an instant thickener and binder in a variety of products.

Production methods include drum drying, spray drying, or extrusion after the starch has been gelatinized under controlled heat and moisture, followed by drying and milling. Some processes generate cold-water soluble granules that rehydrate quickly with minimal mixing.

Key properties include high affinity for water and rapid paste formation without heating. Pregelatinized starch generally provides stable viscosity, good suspension, and tolerance to shear and temperature variability during processing. It often has a neutral taste and minimal odor, with viscosity that can be tailored by choosing different starch sources and processing parameters.

Applications span food and pharmaceutical uses. In foods, it acts as a thickener, binder, or texture enhancer in instant gravies, sauces, soups, puddings, bakery fillings, and snack coatings. In pharmaceuticals, it serves as a stabilizer for suspensions and a binder or disintegrant in tablets. Its cold-water solubility makes it useful in ready-to-eat or ready-to-make products and formulations that require minimal cooking.

Sources and labeling considerations include starches from corn, potato, tapioca, wheat, and rice. When derived from wheat, gluten-free status depends on processing and cross-contamination controls. In labeling, it is usually listed as pregellatinized or pregelatinized starch, often categorized as a modified starch.