Food-grade pregelatinized starches are prepared by heating an aqueous slurry containing up to 42% w/w of starch at 62 to 72°C. Chemical additives, such as gelatinization aids (salts or bases) and surfactants, may be included in the slurry to control rehydration or minimize stickiness during drying. After heating, the slurry can be spray-dried, roll-dried, extruded, or drum-dried. In the case of drum drying, the dried material can be further processed to achieve the desired particle size range.
Pharmaceutical grades of fully pregelatinized starch are prepared without additives by spreading an aqueous suspension of ungelatinized starch on hot drums, where gelatinization and subsequent drying occur. Partially pregelatinized starch is produced by applying mechanical pressure to moistened starch. The resulting material is then ground, and its moisture content is adjusted to meet specifications.
Chemical-physical values
| Test Item | Unit | Specification |
|---|---|---|
|
Iron |
ppm |
NMT 20.0 |
|
Sulfur Dioxide |
ml |
NMT 2.7 |
|
Salmonella |
g |
Absent/10 |
|
E. Coli |
g |
Absent/1 |
|
Total Combined molds and yeasts count |
CFU/g |
NMT 100 |
|
Total Aerobic Microbial Count |
CFU/g |
NMT 1000 |
| Test Item | Unit | Specification |
|---|---|---|
|
DESCRIPTION |
|
Moderately Coarse to fine, white to off-white powder. Odorless, slight, characteristic taste |
|
Solubility |
|
Slightly soluble in cold water insoluble in alcohol |
|
PH Value |
|
NLT 4.5
NMT 7.0
|
|
Loss on Drying |
% |
NMT 14.0 |
|
Residue on Ignition |
% |
NMT 5.0 |
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