Pregelatinized Starch

Product Description

Pregelatinized Starch is a process of breaking down the inter-molecular bonds of starch in the presence of water and heat. It is a kind of starch cooked and then dried on a drum dryer or in an extruder making the starch cold-water-soluble. Pregelatinized Starch is either potato or corn starch that have been dried and cooked prior to being used in pharmaceuticals or manufactured food products. They are designed to be easily digestible.

1. PHARMACEUTICALS
Partially pregelatinized starch is a modified starch used in oral capsule and tablet formulations as a binder, diluent, and disintegrant. In comparison to starch, partially pregelatinized starch may be produced with enhanced flow and compression characteristics such that the pregelatinized material may be used as a tablet binder in dry-compression or direct compression processes. In such processes, pregelatinized starch is self-lubricating. However, when it is used with other excipients it may be necessary to add a lubricant to a formulation. Although magnesium stearate 0.*5% w/w is commonly used for this purpose, concentrations greater than this may have adverse effects on tablet strength and dissolution. Therefore, stearic acid is generally the preferred lubricant with pregelatinized starch.
Partially pregelatinized starch is used in oral dry powder hard capsule formulations.
Both partially and fully pregelatinized starch may also be used in wet granulation processes.
Fully pregelatinized starches can be used to make soft capsules, shells, and coatings as well as binders in tablets.

2. FOOD
In the food industry, pregelatinized starch is added to the product during the manufacturing process. It acts as food stabilizer to help increasing the shelf life of a product and as thickener to give the product a creamy consistency once reconstituted. Common pregelatinized starches used in foods are corn starch, arrowroot and wheat flour. They do not affect the final taste of the food.
Pregelatinized starch can also be used to directly thicken food for patients on special diets due to dysphagia. The starches can thicken many foods to the consistency to aid those who have difficulty in swallowing.
 
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