Gelatinized maca is maca root that has been cooked by extrusion, at 105–140 °C, before it is dried and milled. The heat gelatinizes the starch. That is the main difference from raw maca powder, and the reason most capsule, tablet and beverage makers ask for it.
Raw and gelatinized maca side by side
| Raw maca powder | Gelatinized maca powder | |
|---|---|---|
| Process | Roots washed, cut, dried with hot air and milled | Cooked by extrusion at 105–140 °C, then dried and milled |
| Starch | Native | Gelatinized, index >95% |
| Moisture | <12% (yellow, red) · <9% (black) | <9% |
| Shelf life | 24 months (yellow, red) · 36 months (black) | 24 months |
| Colors | Yellow, red, black | Yellow, red, black |
| Typical uses | Capsules, powder blends, bars and bakery | Capsules, tablets, beverage and instant drink powders |
| Minimum order | 200 kg | 200 kg |
Source: Amazon Andes technical data sheets for raw maca powder (2024) and gelatinized maca powder (2026), available on request.
How gelatinization works
Raw maca powder is made from roots that are washed, cut, dried with hot air, milled and sifted. For gelatinized maca, the roots go through an extruder first: heat, moisture and pressure cook the starch, which swells and loses its raw, crystalline structure. The starch is cooked, not removed. Our specification sets a gelatinization index above 95%.
Which one to choose
- Gelatinized maca powder is the format most capsule, tablet and beverage makers ask for.
- Raw maca powder is used in powder blends, bars and bakery.
Both come in yellow, red and black maca, from 200 kg, with a certificate of analysis for each lot. See our gelatinized maca powder and our organic maca powder (raw), or request current prices.
Frequently asked questions
Is gelatinized maca easier to digest?
Gelatinization breaks down the raw starch, and that change is what “easier to digest” usually refers to. We do not make health claims; check with your regulatory team how to describe it on your label.
Does gelatinization remove the starch?
No. It cooks the starch; it does not remove it.
Is gelatinized maca better than raw maca?
Neither is better in general. Gelatinized maca is the usual choice for capsules, tablets and beverage powders; raw powder is used in blends, bars and bakery.
Which maca colors can be gelatinized?
Yellow, black and red maca, each with its own specification sheet.
What is the minimum order?
200 kg, in 5 kg high-barrier bags, 25 kg drums or 25 kg paper sacks.
