Gelatinization Process

Well, this section will explain why gelatinization is our secret to have the most superior product on the market.

Gelatinization process is a procedure similar to 'condensed milk'. We eliminate the components, which are not absorbable, or simply needless to human body, and keep the most valuable and nutritional components of Maca within every tablet. This method makes our product Maca La Molina completely different from other brands of Maca.  The human body can absorb Maca La Molina at a higher rate than other brands of Maca simply because ingredients such as starch and fiber are eliminated. Further more, due to gelatinization process, one tablet of Maca La Molina is as strong in its nutritional value as 6-8 tablets of Maca in other brands.

Gelatinization process is a patented process by University of La Molina, and we are the only exclusive agent selling Maca La Molina in the United States and many other Asian countries. There are many companies claiming that their Maca is gelatinized, but please be careful and only purchase Maca La Molina for the best result. If you are still not sure about your source, please feel free to contact us, and we will direct you to the right source of Maca La Molina.

Below you will find a simple explaination of the gelatinization process:

This is a product obtained by a process specially conceived by the Instituto de Desarrollo Agroindustrial de la Universidad Nacional Agraria de La Molina (Institute of Agroindustrial Development of National University La Molina) to obtain an innocuous product, even for exigent markets with high quality standards like the pharmaceutical market. The successful results are achieved because the process begins with the selection of the best quality hypocotyls. Then, those hypocotyls are disinfected and dried at high temperatures for a short time, reducing, at the minimum, any possibility of contamination by microorganisms in the final product.

Special care is taken in the selection of cooking and drying method.
The selection is made under fully controlled parameters in order to guarantee a low content of final humidity (6%) and an adequate and uniform cooking , which allows the break down of large chains of starch without denaturizing other active principles. This makes Maca Gelatinizada La Molina a 98 per cent digestible product for human body retaining all its properties, which differentiate it from other meals.

The cooking-drying process applied to Maca Gelatinizada La Molina not only guarantees the preservation of maca properties, as used from ancient times in Peru, but guarantees the absence of hydrocyanic acid (poisonous element present in raw maca).

Maca Gelatinizada La Molina is presented in a flask with 100 tablets of 500 mg of gelatinized maca.