"gelatinized wheat starch" Can anyone tell me what this stuff is? I saw 'gelatin' and immediately thought of ground up bones...
its not crushed bones. the crystiline structure of starch is permantanly changed if it is heated up in water. This gives teh starch diferent properties, and is all gelitinized starch is so if you ever throw starch in stir a fry to make a thick sauce, your geletinizing it. wheat starch come form wheat i would assume. oh i did not actually know this, I Just like looking things up once in while on yahoo...hint... hint.
thanx for the help. as for your so subtle hints to look things up, i looked on google but it just confused me more.
