ingredient information
Raw starch does not form a paste with cold water and therefore requires cooking if it is to be used as a food thickening agent. Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell.  As a result, the water is gradually absorbed in an irreversible manner. This gives the system a viscous and transparent texture. The result of the reaction is a gel, which is used in sauces, puddings, creams and other food products, providing a pleasing texture.