Waxy Corn

Modified waxy maize starches are used to improvement of uniformity, stability, and texture in various food products. The clarity and visco stability of amylopectin starch make it especially suitable for thickening fruit pies. It improves smoothness and creaminess of canned food and dairy products as well as freeze-thaw stability of frozen foods. It gives a more desirable texture and appearance to dry foods and mixes [24]. Waxy maize starch is also the preferred starting material for the production of malto dextrins because of improved water solubility after drying and greater solution stability and clarity.