There is no gelatin in gelatinized maca; rather; the starch in gelatinized maca powder has undergone a chemical transformation referred to as gelatinization. Regular maca powder has to be extensively processed to become gelatinized maca. Maca powder is mixed with water, exposed to high-pressure conditions, and then dried and pulverized. Gelatinized starches are more easily digestible, and scientists theorize that this increases maca’s bioavailability.[1] [2] However, it is unknown whether different maca preparations have different therapeutic effects.
References
- ^Meissner HO, Reich-Bilinska H, Mscisz A, Kedzia BTherapeutic Effects of Pre-Gelatinized Maca (Lepidium Peruvianum Chacon) used as a Non-Hormonal Alternative to HRT in Perimenopausal Women - Clinical Pilot Study.Int J Biomed Sci.(2006-Jun)
- ^Capuano E, Oliviero T, Fogliano V, Pellegrini NRole of the food matrix and digestion on calculation of the actual energy content of food.Nutr Rev.(2018-Apr-01)