Pregelatinized Starches

Pregelatinization gives native or modified starches the ability to absorb cold water. Thus, it is not necessary to cook or high temperatures to obtain the viscosity and consistency, for reasons of particularity of the production process or even practicality. This particularity is important to maintain the product’s characteristics, such as flavor, odor, texture and color, in addition to being useful in the manufacture of premixes, since it completely eliminates the need for blanching at the time of preparation.

Pregelatinized starches previously undergo a chemical modification process, which gives them excellent stability and strength.

We also have pre-gelatinized starches manufactured exclusively physically, without chemical modifications, for specific applications, catering to the food, oil and adhesives markets.

Our pregelatinized starches are obtained from cassava starch, regular corn starch, potato starch and waxy corn starch (waxy), according to the needs of each client and their process particularities.