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About Gelatinization
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About Gelatinization

Commonly asked questions about gelatinized Maca:

1) Q: Why should I choose Gelatinized Maca over regular Maca Powder whole Root?


A: The Number one reason would be if you have a problem-digesting fiber, have week digestion or cannot assimilate food normally due to illness.

2) Q: Is gelatinized Maca a better product than Maca Powder whole root?


A: Better? No. It is pre-cooked therefore it is reported to breakdown slightly faster, and digests better for some people.

3) Q: Is gelatinized Maca devoid of enzymes?


A: Yes, it is heated to high temperatures and in this process many important nutrients, fatty acids and all the natural enzymes are destroyed or diminished in the process. Therefore, it is said to store for longer periods.

4) Q: Does Gelatinized Maca have more sexual kick than Maca Powder whole root?


A: There is no evidence of this at all. All variations, Maca Powder, Maca extracts and gelatinized Maca, offer a remarkable increase in sexual potency.

 

How the Gelatinization Process works (corn starch example):

Starch in its processed, commercial form is composed of starch grains or granules with most of the moisture removed. It is insoluble in water. When put in cold water, the grains may absorb a small amount of the liquid. Up to 60 to 70°ree;C the swelling is reversible, the degree of reversibility being dependent upon the particular starch. With higher temperatures in irreversible swelling called gelatinization begins.
Starch begins to gelatinize between 60 and 70C, the exact temperature dependent on the specific starch. For example, different starches exhibit different granular densities, which affect the ease with which these granules can absorb water. Since loss of birefringence occurs at the time of initial rapid gelatinization (swelling of the granule), loss of birefringence is a good indicator of the initial gelatinization temperature of a given starch. The largest granules, which are usually less compact, begin to swell first. Once optimum gelatinization of the grains has occurred, unnecessary agitation may fragment the swollen starch grains and cause thinning of the paste.

The gelatinization range refers to the temperature range over which all the granules are fully swollen. This range is different for different starches. However, one can often observe this gelatinization because it is usually evidence by increased translucency and increased viscosity. This is due to water being absorbed away from the liquid phase into the starch granule.