What is Gelatinization? Gelatinization is a process in which the hydrogen bonds in the starch are broken by kinetic energy of heated water. Starch granules in water swell with increased heat until they reach the gelatinization temperature. When water is added again, the starch can reabsorb large amounts of water without long periods of heating. Gelatinized starch is said to be more rapidly digested than raw starch. For people seeking more bio-availability or easier digestibility of the carbohydrate content of Maca, gelatinization essentially provides a “pre-digested” maca that is thought to be more readily absorbed in the upper gastrointestinal tract. Breaking the Misconceptions About Gelatinized Maca: Gelatinized Maca is now a proprietary or patented process. It is NOT an extracted alcoholic concentrate. Gelatinized Maca does NOT carry any registered trademarks in Peru or in the USA. In addition, there are no exclusive dealerships of gelatinized Maca offered by institutions, laboratories or universities in Peru. Gelatinized Maca is not the only source of Maca used in clinical trials. Frequently Asked Questions: Is gelatinized Maca a better product than Maca Magic raw whole root? No. It is pre-cooked therefore it is reported to breakdown slightly faster, and digests better for some people. Is gelatinized Maca devoid of enzymes? Yes, it is heated to high temperatures and in this process many important nutrients, fatty acids and all the natural enzymes are destroyed or diminished in the process. Therefore, it is said to store for longer periods.