Hydration and gelation of modified potato starches

Summary The gelation characteristics of natural potato starch and two modified starches have been compared with their water sorption isotherms determined at 25°C. The pregelatinized starch gels more readily than the natural starch, but has a lower water sorption capacity below 90% relative humidity. The cross‐linked starch gels less readily than the natural starch on heating but has a similar water sorption isotherm.