E1404 Pregelatinized starch is a modified starch obtained by treating natural starch by physical or chemical methods. It is named because of its ability to quickly gelatinize and dissolve in cold water. The following is a detailed introduction from the aspects of definition, preparation process, characteristics, application and safety:
Definition : Pregelatinized starch, also known as α-starch, is an amorphous powder made by gelatinizing (heating to gelatinization temperature to destroy the crystalline structure of starch granules) natural starch (such as corn, cassava, potato, etc.) and drying. Its molecular structure changes from an ordered crystalline state to a disordered amorphous state, and it can swell in cold water to form a colloidal solution without heating.
Common preparation methods include:
1）Drum drying method :The starch milk is heated to the gelatinization temperature (about 60-80°C) to form starch paste, and then quickly dehydrated by a drum dryer to obtain pregelatinized starch powder.
2）Extrusion method :The starch granules are gelatinized by using the high temperature and high pressure environment of the extruder (120-180°C, pressure 5-10 MPa), and then extruded, cooled and crushed to obtain the product.
3）Spray drying method :The starch paste is atomized and dried in a spray drying tower to form fine powder particles, which are suitable for the field of high value-added fine chemicals.
| characteristic | Specific manifestations |
|---|---|
| Cold water soluble | It can be dissolved directly in cold water to form a uniform paste without heating, saving processing energy (such as the rapid rehydration of instant noodles). |
| High viscosity and water retention | The solution viscosity is higher than that of native starch, and it can absorb several times its own weight in water. It is often used in food or industrial scenarios that require water retention. |
| Film-forming and adhesion properties | After drying, it forms a transparent and flexible film, which can be used as an adhesive in food (such as meatball molding) or as a coating adhesive in papermaking. |
| Shear resistance and stability | After modification, some pregelatinized starches can still maintain stable viscosity under acidic, high temperature or high shear conditions (such as salad dressings and condiments). |
| Gelation and mouthfeel adjustment | After cooling, it can form a gel (such as pudding, jelly), or improve the texture of food (such as the softness of baked goods) by adjusting the concentration. |
1）Food industry
Convenience foods : used as a thickener and rehydrating agent in instant noodles, instant porridge, and instant soups to accelerate the rehydration process (such as rapid softening of noodles after brewing).
Baking and flour products : Delay the loss of water in bread and cakes to maintain a soft texture; increase the ductility and elasticity of noodles and dumpling wrappers to prevent them from breaking during cooking.
Meat products and quick-frozen foods : used as adhesive and water-retaining agent in sausages and meatballs to reduce water loss during cooking; used to prevent the skin of quick-frozen glutinous rice balls and dumplings from cracking.
Snack foods : Used as a batter in fried foods such as potato chips and shrimp crackers to increase crispiness and reduce oil absorption.
2）Industrial sector
Papermaking industry : As a surface sizing agent, it can improve the tension resistance and abrasion resistance of paper and improve printing adaptability.
Textile industry : used in yarn sizing to increase fiber adhesion and wear resistance, making it easier to weave.
Medicine and Chemical Industry : Tablet adhesives, disintegrants; filtrate reducers in drilling fluids to improve mud stability.
Building materials : used as thickener and water-retaining agent in putty powder and tile adhesive to improve construction performance and bonding strength.
3）Other fields
Feed industry : As a binder for pellet feed, it can reduce dust loss and improve the forming rate.
Agriculture : film-forming materials in seed coatings to protect seed germination; sustained-release carriers for pesticides to prolong drug efficacy.
Safety:
Pregelatinized starch is a physically modified starch that has no chemical reagents (unless specially chemically modified) and is generally considered a safe food ingredient (GRAS grade). Its main component is carbohydrates, which can be normally digested and absorbed by the human body and has no clear toxicity risk.
Regulatory standards：
China GB 2760-2024 allows pregelatinized starch to be used as a food raw material or additive (used in appropriate amounts according to production needs), and it must be labeled as "pregelatinized starch" or "modified starch".
The European Union, the United States and other regions classify it as "natural modified starch" with no restrictions on usage, but it must comply with good manufacturing practices (GMP).
Food grade vs. industrial grade : For food processing, you need to choose "food grade pregelatinized starch" and confirm the supplier's qualifications and test reports (such as heavy metals and microbial indicators).
Matching viscosity with purpose : The viscosity of products from different starch sources (corn, cassava, etc.) and processes varies greatly, and the model needs to be selected according to the specific application scenario (such as thickening, bonding).
Storage conditions : Store in a sealed container in a cool and dry place to avoid moisture and agglomeration; keep away from heat sources and corrosive substances. The shelf life is usually 12-24 months.
Summarize
Pregelatinized starch plays an important role in food, industry and other fields due to its cold water solubility, high water retention and versatility. Its physical modification process retains the natural safety of starch while expanding its application scenarios. Understanding its characteristics helps to accurately select it during processing and improve product performance (such as the taste of food and the stability of industrial materials).