The gelatinized starch viscosity is measured because the gelatinization process will lead to changes in the physical properties of starch, including changes in molecular structure and viscosity. In the food industry and other industrial fields, the viscosity of gelatinized starch is an important quality index, which has a direct impact on the quality and processing performance of products. For example:

Gelatinization characteristics: starch gelatinization in the process of heating, that is, from solid to colloidal state, forming a paste substance. Gelatinized starch has a high viscosity, which is very important for thickening and gelling in food processing.

Stability: The viscosity of starch after gelatinization is closely related to its stability. The higher the viscosity is, the better its stability is, and it can better maintain the quality and taste of the product.

Starch viscosity test scheme after gelatinization [with special viscimeter]

Texture: The viscosity of starch after gelatinization can affect the texture and taste of the product. Different viscosity of starch can be used to prepare different tastes of food, such as thick sauce, cake softness and so on.

Storage stability: Starch viscosity after gelatinization is also related to the storage stability of the product. High viscosity starch helps prevent delamination and precipitation, extending the shelf life of the product.

Processing performance: In food processing and industrial production, the viscosity of starch after gelatinization will affect the fluidity, viscosity and processability of the product, thus affecting the production efficiency and product quality.

So how to test the viscosity value of gelatinized starch?
Testing the viscosity of gelatinized starch is usually achieved by rotating a viscometer. Here’s a common way to test it:

Sample preparation: Take a certain amount of gelatinized starch sample and dilute it to a specific concentration. Ensure that the sample is well stirred to eliminate possible inhomogeneity.

Preheating: Preheat the rotary viscometer to the test temperature and wait for a period of time before testing to ensure that the temperature is stable.

Setting the viscometer: Place the preheated rotary viscometer in the sample container and set the appropriate test parameters, such as speed and test time, according to the equipment instructions.

Test: Start the rotary viscometer and let it rotate in the sample for a certain amount of time. The length of the test depends on the nature of the sample and the degree of accuracy required.

Starch viscosity test scheme after gelatinization [with special viscimeter]

Record the results: After the test is completed, the rotary viscometer will provide a viscosity value, indicating the viscosity of the sample. Record the results, usually in cps (centipa second).

It should be noted that when testing the viscosity of gelatinized starch, constant temperature and humidity should be maintained, as these factors will affect the test results. At the same time, the instrument should be calibrated accurately before testing to ensure reliable test data.

We  recommended: gelatinized starch viscimeter
FDV-C simple starch viscosity measuring instrument, in line with the national standard GB/T 12098-89. Function: Measure starch viscosity value at single point temperature. Rotating speed 30, 75, 100, 150 RPM 4. Configuration: A special starch F1 rotor, sample volume 10ml, a host, measuring cylinder (SSR system with PT100 temperature probe).

Optional: special constant temperature sink CH-1006N, micro printer quotation.