INKANATURA importers and distributors offers a wide variety of raw materials and finished products derived from the biodiversity of the Andean Amazon of Peru. We have main lines of crops and products such as Camu Camu, Aguaje, Quinoa, Amaranth, etc.
GELATINIZED MACA
Maca, a native product of the Peruvian Andes that grows in the Andean highlands at altitudes of up to about 4400 meters, we have different final presentations as flour, gelatinized (Premium), hydro alcoholic extract and capsules.
We have a modern production facility that meets strict international quality standards (organic, GMP, HACCP), we show the processing of gelatinized Maca: |
For this product selected Maca bulbs are used with the following benefits.
1. Gelatinized Maca has a higher dissolve rate in water. 
2. The gelatinization process greatly increases the digestibility, which is reflected in the high rate of gelatinization presented (97% on average).
3. The person consuming it absorbs a higher percentage of nutrients in the product because this powder is much more digestible than raw flour.
4. Gelatinization is a process of disinfecting and cooking for low moisture retaining all its natural properties.
DESCRIPTION OF PROCESS
- Disinfection Maca Hypocotyl.
- Chopped Maca passed through a chipper.
- Drying: we proceed to lower the moisture present in the product to reach a percentage according to the process.
- Extrusion: is then carried to another machine - called EXTRUDER – this works under high pressure which produces a temperature that allows the starch granules of Maca can cook. When is the right temperature Maca becomes a kind of pasta, this process is called gelatinization.
- Milling: proceed to grind, so you get the gelatinized Maca or Snapshot.
- Sieving
Careful managing the production parameters (pressure and temperature) leads to a product with high quality, stable and complete amino acid profile, high solubility (approx. 96%).
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