• PERUVIAN SUPERFOODS
  • TOP MACA EXPORTER
  • +51 998930786
  • superfoodsperuvian@gmail.com

GELATINIZATION BY FOOD EXTRUSION

It is the advanced food processing technology that results in a concentrated product of increased digestibility, more appropriate for the human digestive system. It enables it to absorb a maximum level of nutrients and allows a much longer product shelf life of up to 4 years. Therefore, the traditional form of processing—finely grounded starchy raw food with a much lower nutrient absorption and a shorter product life of up to 12 months—has been superseded by food extrusion process.

Through the food extrusion of starch-containing food, its granules of mesh No. 4 and No. 10 are being exposed to high pressure and hot steam for 30 seconds. This is as effective as a 15-minute boiling of the whole food. Extruded starchy food could be instantly consumed in a more responsible manner, with no requirement for additional thermal processing. Besides, food extrusion is a chemical-free process; only water, pressure, and heat are used. Download the flowchart of the maca gelatinized powder by clicking on the flowchart.

Food extrusion may be seen as the future of food processing, although gelatinized powders are already part of daily nutrition. As gelatinized powders have increased bioavailability, their use in power shakes and smoothies  is rising. Peruvian maca, when extruded, does not lose its nutritive value; it remains unchanged. The unique alkaloids in maca root, as macaenes 1, 2, 3, and 4, and macamides, are the key of the maca potential, and therefore their preservation is of the utmost importance. Their concentration in Peruvian maca gelatinized powder is optimal, and thus the effect of those unique compounds is at its maximum.

The difference between the maca gelatinized powder and raw maca powder is obvious and easily noticeable. The structure of extruded maca is finer and smoother; the color is slithly lighter, whereas the smell and taste are much more pleasant. The extruded maca product does not cause digestion disorders, and its effect is more pronounced. In addition, maca gelatinized powder instantly stimulates digestion and speeds up lazy metabolism. Above all, it is water-soluble, which is not the case with the grounded maca powder.

The process of maca extrusion is one of the best-kept secrets of the Peruvian technologists. Many Peruvian distributors of gelatinized powders are assured that they are offering a quality product, unaware that most technologists rarely know how to process maca in an adequate manner. On the contrary, our company Peruvian Superfoods is working with a technology pioneer of maca gelatinization, the man who was the first to successfully gelatinize maca with an extruder back in the nineties. We are honored to have the opportunity to be working with someone of his experience and knowledge. At the same time, we are grateful and proud to be able to produce and offer the maca gelatinized powders of the highest possible quality.