Gelatinised extruded feed: Does it matter?

People often refer to the starch in feed as being “gelatinised” during extrusion. We argue that this is false. If we don’t understand the different ways that starches can be cooked, then we misunderstand fundamental aspects of our feed and its performance. Let’s start by explaining the definition of starch. In the raw (or native) state, starch exists as a distinct particle (or granule) within the cellular structure of the raw material. Native starch exists in two different forms. It is