The simple fact is that pregelatinized starch is the easiest form of starch to use in food preparation and one of the reasons why it’s such a popular ingredient in ready-made foods today. Although there are many types of starches, such as cornstarch and potato starch, there are three different textures that you can purchase; those being; granular, quick-cooking and pregelatinized. Prepared using extreme heat and chemicals (sodium acid pyrophosphate and sodium metasilicate) dissolved in water, these hydrated starches were introduced onto the food market by J.B. Watkins Company in the 1940s as an alternative to traditional
Pregelatinized starch or PGS is the starch which has been already gelatinized. is a food additive derived from starch Pregelatinized starch is a fraction of corn starch which has been treated with extreme heat to create an amylose-like state. Pregelatinized starch is an ingredient used in manufacturing of gluten free products, as well as some packaged foods targeted at health-conscious individuals. Starch, including pregelatinized starch, is made up of two large polysaccharides: amylose and amylopectin.
Pregelatinized starch is a food additive used as a thickener and a gelling agent in foods such as puddings, pie fillings, gelatins, and cheesecake. It is made from corn or potato starch using a chemical process that causes the starch ranules to swell and burst. If you can imagine a starch molecule as a tiny little box, pregelatinized starch is similar to making that box into a pillow case by removing its lid and filling it with air. When placed into water, the molecules swell up and form a network of links between one another.
What are some uses for pregelatinized starch?
Pregelatinized starch works primarily by thickening liquids. Since it cannot dissolve in water, this ingredient does not have much effect on the overall flavor of the foods to which it is added. Instead, it acts as a thickener and creates glossy coatings around fruits or other food items.
Pregelatinized starch is commonly used in desserts such as puddings, pie fillings, gelatins, and cheesecake. It can also be used as an adhesive to hold food products together before they are cooked (think breaded chicken fingers)