Waxy starch essentially does not contain amylose and virtually all amylopectin, while nonwaxy starch consists of two kinds of glucose polymers, i.e. amylopectin and amylose.
Waxy starches are derived from some natural strains of barley, corn, rice and sorghum.
Waxy starch begins to thicken at lower temperature, become less thick, and undergo less retrogradation than nonwaxy varieties.
Waxy maize starch has an amylopectin content of approximately 99%. It is valued for use in products where a gel is not desirable. It is preferred in the manufacture of canned and frozen food products.
The freeze thaw characteristics of waxy rice starch are similar to those of waxy maize and waxy sorghum starches. All three can advantageously be used in frozen pie fillings and other frozen products.
Unmodified waxy starch and blend with normal starch and flours normally is used in salad dressing, sterilized canned and frozen food, soups, broth, puffed cereals and snack food.
Usage of waxy starch in food
