Pregelatinized starch is a modified starch with wide applications in pharmaceuticals, food, and many other fields. Its unique physical and chemical properties make it an indispensable part of modern industry. This article introduces the preparation, properties, applications, and future development trends of pregelatinized starch.

　　Pregelatinized starch is a modified starch obtained by chemically or mechanically breaking down starch granules partially or completely. During preparation, the raw starch undergoes pretreatment such as cleaning, sieving, and soaking before entering the gelatinization and pregelatinization stages. In this stage, starch molecules swell, break, and dissolve under heating and specific pH conditions, forming a certain degree of gelatinization and pregelatinization. Through filtration, dehydration, pulverization, sieving, and drying, the finished pregelatinized starch is obtained.

　　Pregelatinized starch has fluidity and direct compressibility, which makes it have broad application prospects in the pharmaceutical and food industries. Its acidity is between pH 4.5-7.0, and it is stable but hygroscopic, so it should be stored in a sealed container in a cool, dry place. In addition, pregelatinized starch is insoluble in organic solvents, but depending on the degree of gelatinization, it is slightly soluble or soluble in cold water, allowing it to be used under various process conditions.

　　Applications of Pregelatinized Starch

　　Pharmaceutical field: In the pharmaceutical field, pregelatinized starch is commonly used as a binder, diluent, and disintegrant in oral tablets and capsules. Its self-lubricating properties mean that when used with other excipients, lubricants such as magnesium stearate need to be added. Pregelatinized starch can also be used as a binder in dry granulation processes to improve drug stability and bioavailability.

　　Food field: Pregelatinized starch also has wide applications in the food industry, such as in pressed candies and compressed foods. Its good gelation, stability, and rheological properties give food a better taste and appearance.

　　With increasing concerns about health and environmental protection, the production process and application fields of pregelatinized starch will be further researched and expanded. It is expected that in the future, pregelatinized starch will be more widely used in pharmaceuticals, food, textiles, papermaking, cosmetics, and other fields. At the same time, new production technologies and equipment will gradually emerge and become popular, promoting the development and growth of the pregelatinized starch industry.