Pre-gelatinized starch, also called α-starch, is a kind of physically modified starch. The commonly used production methods are drum drying, spray drying and extrusion expansion.
Pre-gelatinized starch is also a kind of multi-purpose modified starch with natural corn starch or cassava starch as raw material, which can be adjusted into paste only with cold water when applied, eliminating the trouble of heating gelatinization. It can be used in medicine, food, cosmetics, feed, oil drilling, metal casting, construction, textile, paper making and other industries.
Production Process:
Starch →Starch milk → Gelatinization → Drying → Crushing → Packaging
Fetures which Influnce Pre-gelatinized Starch:
Raw materials:
Different varieties of starch have great influence on pre-gelatinized starch, and the different proportion of amylose and amylopectin in starch is the main factor causing this influence. In addition, starch particle size and starch composition also have an effect on gelatinization.
Slurry concentration:
Generally, increasing the slurry concentration will reduce the gelatinization degree of products.
Drying temperature:
When the output is constant, the higher the drying temperature is, the higher the gelatinization degree of the product is.
Serous film thickness:
Serous film thickness is too large, gelatinization is more difficult, and uneven, easy to appear sandwich phenomenon.
Additives:
Sodium bicarbonate, sodium hydroxide can reduce starch polymerization degree, so that starch is easy to gelatinize. Glycerin monostearate and amylose spiral structure can inhibit the aging of starch, but also conducive to starch gelatinization.