Pre-gelatinization helps turn native and stabilized starches into cold-water soluble and easy dispersible products. As it becomes viscous without heat, food manufacturers do not need to pre-cook it. Pre-gelatinized starch retains most of the functional properties and viscosity of the original base material.
* Product only available in Switzerland and Liechtenstein
instant viscosity without cooking
- Instant fillings and cremes
- Cake mixes